Saffron Yeast Loaf for Easter

Ingredients

• 600 g flour
• 1 cube yeast
• 0.25 l lukewarm milk
• 100 g sugar
• 100 g butter
• 2 Eggs
• 1 egg yolk
• 2 tbsp milk

Instructions

1. 1.

   Sift the flour into a bowl, make a well in the center. Crumble the yeast into it and mix with some lukewarm milk, a bit of sugar and flour from the rim. Let the pre-ferment rise covered at a warm spot for about 20 minutes. Warm the butter with the remaining milk slightly, then combine with the remaining sugar, flour, eggs and the pre-ferment to form dough. Beat the dough vigorously until smooth and it releases from the bowl edges. Cover and let rise in a warm place for about 45 minutes until doubled.

2. 2.

   Then divide on a floured surface into quarters. Each quarter is again halved, shaped into strands and wrapped around each other. Gather into wreaths and press the ends together firmly.

3. 3.

   Place the yeast wreaths on a baking sheet lined with parchment paper and let rise covered for another ~20 minutes.

4. 4.

   Preheat the oven to 180°C fan.

5. 5.

   Whisk the egg yolk and milk and brush the wreaths with it. Bake in the oven for about 35 minutes until golden brown. Remove and cool.

6. 6.

   Optionally place an Easter egg in the center before serving.