- Place the flour in a large bowl and make a little well in the centre. Crumble in the yeast, sprinkle a littlesugar over it and stir with the slightly warmed milk. (It's best not to heat the milk over 30° C!)
- Dust this starter dough with a little flour, cover and leave to rest in a warm place for about 20 minutesuntil it has risen slightly.
- Now add the remaining sugar, eggs and salt to the starter dough in the bowl and mix everything into afirmer dough. Then add the softened butter and knead for about 10 minutes (preferablyusing the dough hook of a hand mixer or food processor) until it is a smooth and flexibledough.
- Cover the dough with a kitchen towel and leave in a warm place for about 45 minutesor until it has doubled in size. Divide the dough into three equal pieces and press each of theseflat lengthways. Then move the dough from the back forwards towards the bodyand press hard with the fingertips on the folded edge deep into the dough. Thenagain, take it from the back to the front and press firmly. Let the dough pieces rest for 10 minutes and then roll each of them to a 50 cm long dough strand.
- Weave the 3 strands into a loose braid. Brush a STAUB Chicken Roaster generously withmelted butter and place the braid carefully into the buttered dish. Herepush the ends under the braid and press them together into a wreath shape. Cover the STAUB ChickenRoaster and let the wreath rest in it for another 30 minutes.
- Pre-heat the oven to 180° C (top/bottom heat).
- Whisk the egg yolks with 2 tbsp. milk and brush the wreath with it. Then evenlysprinkle on the granulated sugar and bake on the lower rack of the oven for 40-45 minutes.
500 g flour (type 550)
20 g fresh yeast
80 g sugar
125 ml milk
5 g salt
100 butter (soft)
poss. some flour for handling
ca. 30 g butter (melted)
1 egg yolk
2 tbsp. milk
4 tbsp. granulated sugar