👨‍🍳 Instructions

1. 1

   In a small bowl, dissolve the fresh yeast with a pinch of sugar in the lukewarm milk. Let it sit for about 10 minutes until foamy.

   💡 Tip: If using dry yeast, follow package instructions. Ensure milk is lukewarm, not hot.
2. 2

   In a large bowl, combine the flour and salt. Make a well in the center and add the foamy yeast mixture, softened butter, and 2 large eggs. Mix until a shaggy dough forms.

   💡 Tip: If using raisins, soak them in rum for at least 15 minutes, then drain.
3. 3

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. If using raisins, knead them in during the last few minutes.

   💡 Tip: The dough should be soft but not overly sticky. Add a little more flour if necessary.
4. 4

   Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 30-60 minutes, or until doubled in size.

5. 5

   Punch down the dough, divide it into three equal portions, and roll each portion into a long strand (about 16-17 inches). Braid the strands together to form a loaf.

   💡 Tip: Ensure the strands are of equal length for an even braid.
6. 6

   Place the braided dough on a baking sheet lined with parchment paper. Cover and let it rise again for another 30 minutes.

7. 7

   Preheat oven to 180°C (350°F). Whisk the egg yolk with 1 tablespoon of milk or water for the egg wash. Brush the top of the braided bread with the egg wash and sprinkle with coarse sugar or sliced almonds.

   💡 Tip: Apply the egg wash evenly for a golden-brown crust.
8. 8

   Bake for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom.

   💡 Tip: Rotate the baking sheet halfway through for even baking.