👨‍🍳 تعليمات

1. 1

   Activate the yeast: In a small bowl, combine warm milk, 1 tsp sugar, and yeast. Let it sit for 5-10 minutes until foamy.

   💡 نصائح احترافية: Ensure milk is warm, not hot, to avoid killing the yeast.
2. 2

   In a large bowl, combine flour, remaining sugar, and salt. Make a well in the center.

   💡 نصائح احترافية: Using a stand mixer with a dough hook will make kneading easier.
3. 3

   Pour the activated yeast mixture into the well. Add softened butter, egg yolks, and lemon zest. Mix until a shaggy dough forms.

   ⏱️ 5 minutes
4. 4

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. If using raisins, incorporate them during the last few minutes of kneading.

   ⏱️ 10 minutes

   💡 نصائح احترافية: The dough should be soft and slightly sticky.
5. 5

   Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

   ⏱️ 1.5 hours

   💡 نصائح احترافية: A slightly warm oven (turned off) is a good place for rising.
6. 6

   Punch down the dough and shape it into a round loaf or a braided crown. Place on a baking sheet lined with parchment paper.

   💡 نصائح احترافية: For a crown shape, divide dough into three portions, roll into ropes, and braid, then form into a circle.
7. 7

   Cover the shaped dough and let it rise again for another 30-45 minutes.

   ⏱️ 45 minutes
8. 8

   Preheat oven to 180°C (350°F). Brush the pinca with egg wash and sprinkle with coarse sugar.

   ⏱️ 10 minutes
9. 9

   Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped on the bottom.

   ⏱️ 40 minutes

   💡 نصائح احترافية: If the top browns too quickly, loosely tent with foil.
10. 10

    Let cool completely on a wire rack before slicing and serving.