Classic Hefezopf (Sweet Braided Yeast Bread)

Ingredients

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• 500 g (4 cup) all-purpose flour German type 405
• 1 cube fresh yeast 42 g
• 70 g (2.5 oz) sugar
• 1 tsp salt
• 220 ml (1 cup) milk lukewarm
• 80 g (2.8 oz) softened butter
• 1 egg medium
• 0.5 organic lemon finely grated zest
• 1 egg yolk
• 1 tbsp milk
• 2 tbsp pearl sugar or sliced almonds optional

Method

1. Crumble the yeast into the lukewarm milk, which should not be hotter than 105 °F (40 °C), and stir in 1 teaspoon of the sugar until the yeast has dissolved.
2. Mix the flour, remaining sugar, salt and lemon zest in a large bowl. Add the yeast milk, egg and soft butter and knead for about 10 minutes into a smooth, supple dough that pulls away from the side of the bowl.
3. Cover the bowl with a cloth and let the dough rise in a warm place for 60 minutes, until visibly doubled.
4. Briefly knead the dough again and divide it into three equal pieces. Roll each into a strand about 16 in (40 cm) long, pinch the strands together at the top, braid them and tuck the ends under. Place the braid on a baking sheet lined with parchment paper and let it rise for 30 minutes.
5. Preheat the oven to 350 °F (180 °C), conventional (top and bottom heat), or 325 °F (160 °C) with convection. Whisk the egg yolk with the milk, brush the braid with it and sprinkle with pearl sugar if you like.
6. Bake for 30 minutes, until the braid is golden brown. If it gets too dark after 20 minutes, cover it loosely with aluminum foil. Let it cool on a wire rack.

Tip: The milk should only be lukewarm: hot milk kills the yeast and the dough won't rise.

Tip: The dough is right when it is slightly sticky but doesn't cling to your hands. If it is very sticky, work in 1 to 2 tablespoons of flour.