Ingredients
- 500 g flour
- 1 yeast cube
- 100 g sugar
- 100 g butter
- 1/4 l warm milk
- 3 egg yolks
- 1 egg yolk and some melted butter for brushing
- slivered almonds
- 2 cl STROH 60
Preparation
- For the pre-dough, crumble the yeast into a large bowl and mix it with a little sugar and some lukewarm milk. Cover with a cloth and let it rest in a warm place for 10-15 minutes.
- Add warm milk to the butter.
- To the pre-dough, add flour, sugar, a pinch of salt, and 3 egg yolks.
- Mix the warm milk, butter, and STROH together with a whisk, then add it to the pre-dough.
- Knead with a mixer (using the dough hook) until it forms a compact dough.
- Remove the dough from the bowl and knead it again by hand. Shape it into a ball.
- Place the dough back in the bowl and cover it. Let it rest in a warm place for 30 minutes.
- Dust a work surface with flour. Divide the dough into three equal pieces. Roll each piece into a rope and braid them together to form a braid.
- Place the braid on a baking sheet lined with parchment paper.
- Whisk one egg yolk with some melted butter and brush the braid with it. Sprinkle with slivered almonds.
- Cover with a kitchen towel and let it rise for about 15 minutes.
- Preheat the oven to 160 °C fan.
- Bake the braid for 30 to 40 minutes.
Tip: The braided bread tastes excellent when served with homemade rum butter or poppy seed butter, along with strawberry or apricot jam.
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