Hefezopf (German sweet yeast braid)

Method

1. Whisk the flour, sugar, yeast and salt together. Add the warm milk and eggs, mix to a shaggy dough, then knead in the softened butter a little at a time, kneading by hand for about 12 minutes total, until smooth, elastic and no longer sticky. This is a slower knead than a lean dough because of the butter; be patient rather than adding flour to speed it up.
2. Cover and prove in a warm place for 90 minutes, until roughly doubled; enriched dough rises more slowly than lean dough, so give it the full time rather than rushing on a set clock.
3. Divide the dough into 3 equal pieces and roll each into a rope about 40 cm long, tapering slightly at the ends.
4. Braid the three ropes into a plait, starting from the middle and working out to each end for the most even result, then pinch the ends and tuck them under.
5. Transfer to a lined baking sheet, cover loosely, and prove 30 minutes, until visibly puffy.
6. Brush generously with the egg yolk wash, scatter with sliced almonds and coarse sugar if using.
7. Bake at 180°C for 28 to 30 minutes, until deep golden brown and a skewer in the thickest part comes out clean, tenting with foil partway through if the top browns too fast. Cool at least 30 minutes on a rack before slicing.

Method in the Thermomix

Written for a TM5 or TM6, 2.2 litre bowl. This covers only kneading the dough; braiding and baking are as in the hand method.

1. Flour, sugar, yeast and salt into the bowl. Mix 5 sec / speed 5. Add the warm milk and eggs. Knead 3 min / dough mode, adding the softened butter in three additions through the lid opening while the machine runs.
2. Knead a further 2 min / dough mode after all the butter is in, until the dough clears the sides of the bowl and feels smooth and elastic.
3. Tip out, prove and continue by hand from step 3 of the hand method.

Notes

• Enriched dough like this proves more slowly than a plain bread dough. Judge readiness by how the dough looks and feels, roughly doubled and springing back slowly when poked, rather than by the clock alone.
• Braid loosely rather than tightly. A tight braid restricts the dough’s ability to expand in the oven and can distort the shape; a looser plait relaxes into an even, rounded braid as it bakes.
• The egg yolk wash, rather than whole egg, is what gives the deep golden colour and glossy finish traditional to this bread.
• It keeps for 3 days at room temperature, wrapped, and makes excellent French toast once a day or two old.

Ingredient substitutions

• Sliced almonds and coarse sugar on top are traditional but optional; a plain egg-washed crust is just as correct.
• A handful of raisins kneaded into the dough at the end is a common variation, though traditionalists keep the plain version for Sunday breakfast.
• Milk can be replaced with the same amount of water for a slightly less rich crumb if needed, though milk is standard here.