Hefezopf (German Braided Yeast Bread)

Dough

• 250 ml Whole milk
• 70 g Caster sugar
• 7 g Instant yeast
• 500 g Plain flour
• 7 g Fine sea salt
• 2 Egg
• 2 tsp Vanilla extract
• 80 g Unsalted butter, softened

Finish

• 40 g Pearl sugar

1. Warm the milk until just lukewarm, then stir in the caster sugar. Sprinkle over the instant yeast, whisk briefly, and leave for 5 minutes until slightly foamy.
2. In a stand mixer bowl, mix the flour and fine sea salt. Beat the eggs in a separate bowl and reserve a little for glazing. Add the remaining beaten egg, milk mixture and vanilla extract to the flour, then knead on low to medium speed for 6 to 8 minutes until smooth and elastic.
3. Add the softened butter a little at a time, kneading until fully incorporated and the dough is glossy and stretchy, 4 to 6 minutes. Shape into a ball, cover, and leave to prove until doubled in size.
4. Tip the dough onto a lightly floured surface and divide into 3 equal pieces. Roll each piece into a long rope, then braid them together and pinch the ends to seal.
5. Transfer the braid to a baking tray and cover lightly. Prove for 45 to 60 minutes until puffy and the braid holds a gentle indentation when pressed.
6. Heat the oven to 180°C (355°F). Brush the braid with the reserved beaten egg, then sprinkle generously with pearl sugar.
7. Bake for 25 to 30 minutes until deep golden and the loaf sounds hollow when tapped underneath. Cool on a rack for at least 20 minutes before slicing.

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