Ingredients for 1 braided yeast bread
For the dough
- 190 g milk
90 g butter
500 g plain wheat flour
7 g salt
75 g fine granulated sugar
4 tbsp Mozart Dark Chocolate Liqueur
2 egg yolk plus
25 g fresh yeast
Finely grated zest of half an organic orange
Finely grated zest of half an organic lemon
For spreading
- 1 egg yolk
25 g whipped cream
Preparation
Melt the butter in a small pan over a low heat. Add the milk and set to one side. Weigh the remaining ingredients out into a mixing bowl, then add the butter and milk. Knead the dough on speed 1 for 5 minutes. Leave to rest for 5 minutes and then finish kneading the dough on speed 2 for 7 minutes. After kneading, cover the dough and leave to rest in a warm place for approx. 1.5-2 hours until the dough has doubled in size.
After the dough has risen, place the dough on a lightly floured work surface and weigh out six pieces of dough of approx. 160 g each.
Shape the dough pieces into circles (bows), cover and leave to rest again at room temperature for 10-15 minutes.
Now shape the dough balls into even strips of dough measuring 25-30 cm. Then lightly flour the strips of dough so that the braided shape of the yeast bread is easier to recognize later.
Now braid the six-strand yeast bread from the dough strips. Ensure that the yeast bread is not braided too tightly, then place on a baking tray lined with greaseproof paper. Cover and leave to rise for another hour.
Preheat the oven to 180 °C top and bottom heat.
Whisk the egg yolks and whipped cream together and coat the yeast bread. Bake in the oven on the middle shelf for approx. 50 minutes.
Leave to cool on a wire rack after baking.