Ingredients:
1 cup milk
4 cups flour
1/4 cup sugar
2 1/3 tsp. Active dry yeast (activated)
1 tsp. Salt
Lemon peel or lemon juice from one lemon
6 Tbs. soft butter
1 egg
1/2 cup raisins, cranberries or almonds (optional)
For top:
1 egg yolk
1tsp. Milk
2 Tsp. Slivered almonds and/ or pearl sugar.
Follow directions on yeast package
Instructions:
1. First, we activated the yeast by adding it to a little bit of warm water and some sugar, then waited for it to grow. Then add to flour, sugar, yeast, salt and lemon in mixing bowl.
2. In a smaller bowl combine warm milk and egg, mix. Then combine with flour mixture and add room temperature butter.
3. Mix until it all balls up into a sticky ball.
4. Place dough ball on floured surface and knead for 10 minutes.
5. Place in bowl and cover. Let rise for one hour.
6. Add in raisins, cranberries and / or slivered almonds (optional). Fold over and knead.
7. Divide dough into three equal portions and roll into 16“ strands.
8. Braid the pieces together and pinch ends. Place on baking sheet covered with parchment paper.
9. Cover with cloth and let it rise for another 20 min. Pre-heat the oven to 350 degrees.
10. Combine egg yolk and 1 tsp. Milk in bowl and mix. Use a pastry brush, brush the braid and sprinkle slivered almonds and / or pearl sugar on top.
11. Bake for 25 min, then check center. Poke with toothpick and see if it comes out clean. If it‘s too brown cover with foil and continue to bake for 5-10min.
12. Let it sit and cool. Goes well with jelly and / or coffee. I like to dunk mine in coffee.
After having a few slices we store it in a cake carrier container.
I am really happy with how this one turned out. I even sent a picture of it to Oma Hildegard and she said; good job! in German. Click "here" to see more delicious recipes.
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