Sweet yeast bread is indeed a classic, but still absolutely delicious!
There’s nothing like a nice fluffy sweet yeast bread, best still warm and quite fresh. Because of my intolerances I bake it often at the weekend, and then we have some left over for half the week to eat a slice for breakfast. And I simply exchange sugar with dextrose, butter with margarine and milk with lactose-free milk. Tastes also in the “intolerance” version still delicious.
Today there is the recipe for a simple yeast bread, but the next few weeks will follow 4 other recipes with yeast dough. Rejoice on it!
Braided sweet yeast bread – a delicious classic
- 250 ml Milk
- 20 g Yeast - fresh
- 500 g Flour
- 75 g Butter - room temperature
- 50 g Sugar
- 1 Tsp. Salt
- 1 Pcs. Egg
- 1 Pcs. Egg Yolk
- Milk - for brushing
Heat 250 ml milk in a small saucepan to lukewarm, add the yeast and stir until it has dissolved.
Add flour, butter, sugar, salt and the egg fill in a mixing bowl. Add the yeast milk and mix with the dough hook at slow speed. Knead about 8 minutes at the highest speed until you get a smooth dough.
Cover the bowl with a towel and let the dough rest about 30 minutes in a warm place.
Knead the dough briefly and divide it into 3 equal pieces. These pieces roll to about 40 cm long strands.
Place dough strands next to each other and squeeze above. Now weave the strands into a braid, squeezing the ends also. Place the braid on a lined baking tray, cover with a towel and let rise 15-20 minutes.
Mix the egg yolk and 1 tablespoon milk and brush the plait with it. Bake in a preheated oven for about 25-30 minutes at 175°C. Remove and let cool.
The classic braided sweet yeast bread is without any extra just simply delicious!