Classic Yeast Braid

A light, slightly sweet yeast braid with a hint of lemon and a golden-brown egg wash. It tastes best fresh from the oven for breakfast or with coffee.

By Beeny · 4 servings · 40 minutes

Ingredients

• 500 g Type 405 wheat flour
• 250 ml milk, lukewarm
• 1 Packung instant yeast
• 60 g sugar
• 60 g butter, soft
• 1 Stück egg
• 1 Prise pinch of salt
• 1 Stück organic lemon, grated zest
• 1 Stück egg for brushing, beaten
• 1 EL milk for brushing

Method

1. Mix the flour, yeast, sugar, salt and lemon zest in a stand mixer or bowl.
2. Add the lukewarm milk, egg and soft butter and knead for about 5 minutes into a smooth, elastic dough.
3. Cover the dough and let it rise in a warm place for about 15 minutes. Meanwhile, preheat the oven to 180 °C top and bottom heat.
4. Briefly knead the dough again and divide it into three equal strands. Shape these into rolls about 35 cm long.
5. Lay the strands side by side, press them together at the top end, then braid them into a plait and press the ends down well.
6. Let the braid rest on a baking sheet lined with baking paper for 10 minutes.
7. Beat the egg with the milk and brush the braid evenly with it.
8. Bake in the oven at 180 °C for about 20 minutes until golden brown. Let it cool on a wire rack before slicing.