- 500 g Küchenmeister Wheat Flour T405
- 250 ml milk
- 20 g 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 for 10 minutes to allow the yeast to proof.
Mix the yeasted milk with the rest of the ingredients and knead vigorously until the dough pulls away from the sides of the bowl and becomes smooth and elastic. Cover and leave for 30 minutes. Separate the dough into three equal parts, roll each part into a long strands. 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 to rise until the size has visibly doubled. Brush with the whisked egg yolk and bake for 180 °C (over/under heat) for 30 minutes.