- 500 g Küchenmeister Instant Flour
- 250 ml milk
- 20 g fresh yeast
- 80 g sugar
- 1 egg
- 90 g soft butter
- Pinch of salt
- Lemon extract
- Egg yolk for brushing
Warm the milk (ca. 35°C), crumble the yeast into the milk and sprinkle with 2 tablespoons of sugar. Leave to proof for 10 minutes.
Mix the yeasted milk with the rest of the ingredients and knead vigorously. Cover the dough and leave for 30 minutes. Separate the dough into three equal parts, roll each part into a roll. Braid the three parts together.
Place the braided loaf on a baking sheet lined with parchment paper.
Cover and leave the dough in a warm place, until the size has visibly doubled. Brush with the whisked egg yolk and bake for 180 °C (over/under heat) for 30 minutes.