Breakfast
The Essential Easter Soft Braided Bread
Ingredients
50 dkg
flour
1 tsp
salt
2,5 dl
Mizo milk (lukewarm)
5 dkg
powdered sugar
2,5 dkg
fresh yeast
2
egg yolks
1
lemon zest
1 pinch
vanilla
5 dkg
Mizo butter (softened)
1
egg
1 tbsp
Mizo milk
Instructions:
Warm the milk with the sugar. Mix the flour with the salt, then crumble in the yeast using your fingertips. Add the sweetened milk, egg yolks, lemon zest, and vanilla. Begin kneading the dough, then gradually incorporate the softened butter. Knead until the dough becomes soft and elastic.
Place the dough ball into a floured bowl, cover it, and let it rise in a warm place for 45 minutes.
From this amount, you can bake either 2 medium-sized loaves or 1 large loaf.
Transfer the risen dough onto a work surface, divide it into 6 equal parts, shape them into balls, and let them rest for 5-10 minutes.
Roll each ball into ropes and braid them into loaves. If baking in a pan, line it with parchment paper and let the loaves rise in it. If baking freely, place them on a parchment-lined baking sheet. Let them rise again for another 30-40 minutes.
Before baking, brush the loaves with the egg mixed with a little milk. Finally, bake in a preheated 180°C oven for about 30 minutes until golden brown.
If desired, you can omit the vanilla and lemon zest, but in that case, add more salt for a more flavorful dough.