Summary

Ingredients

• 100 ml milk, low in fat
• 180 ml water
• 30 g yeast
• 1 teaspoon fruit sugar
• 500 g flour, type 550
• 30 g mararine (semi-fat)
• some sweetener, liquid
• 1 pinch (s) salt
• some flour, for the work surface
• 10 g butter, for brushin

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Instructions

1. Mix the milk with the water and heat in a saucepan. Remove half of the liquid and dissolve the crumbled yeast with the sugar in it. Sift the flour into a bowl. To press a hollow in the middle. Pour in the yeast mixture and cover and let rise in a warm place for about 15 minutes.
2. Add the margarine, remaining liquid, a little sweetener and a pinch of salt. Knead everything until the dough comes off the edge of the bowl. Cover the dough and let it rise in a warm place until it has doubled in volume.
3. Knead again well on a floured work surface. Divide the dough into 14 equal portions. Form a roll from each piece. Roll up the rolls each into a snail.
4. Cover a tray with baking paper. Place the snails on top so that they are close together and form a circle. Bake the braid at 200 ° C (convection 180 ° C) for 20-30 minutes until golden brown. Brush with melted butter after baking.
5. Apiece
6. 5 g protein, 3 g fat, 2 1/3 bread units.