BRAIDED EASTER BREAD

By ctozzi

Ingredients

• 30 ml (2 tbsp) active dry yeast
• 5 ml (1 tsp) sugar
• 250 ml (1 cup) warm water
• 1 medium lemon
• 1 kg / 35 1/4 oz of flour
• 200 ml / 6 3/4fl oz of olive oil
• 200 ml / 6 3/4fl oz of milk, lukewarm
• 200 g / 7 oz of sugar
• 6 eggs (+1 egg to brush)
• 20 g / 1 full tbsp of fresh yeast (alternatively 7 g / 1 full tsp of dry yeast)
• zest from 2 lemons
• a pinch of salt

Preparation

Step 1

Pour the flour into a large bowl. Add all the other ingredients except the milk and yeast.

Heat the milk until lukewarm. Stir in the yeast until it dissolves. Then pour the liquid into the bowl.

Knead to a dough and let it rest in a warm place for about 1,5 hours.

Roll several equally long rolls and form a braid out of each three. Depending on the size that you prefer you can make either 2 big braided bread or several small ones.

Connect the ends so that the braid turns into a circle.

Place them on a baking paper covered baking pan. Cover with a kitchen towel or place into the oven (turned off) to rest additional 20-30 min.

Preheat the oven at 180°C/356°F.

Brush the buns with a beaten egg.

Bake for about 30 min. Adjust the baking time depending on the size of the bread, until they turn golden brown.

Prep Time: 2,5h

Serves approx. 2 big or 6 small braided breads