Ingredients
For the dough
500 g of Soft wheat flour type 2
90 g of sugar
5 g of brewer's yeast
100 g of whole yogurt
100 ml of fresh milk
90 g of soft butter
8 g of salt
1 whole egg
2 egg yolks
 
For the leavening
Fresh whole milk q.s.
 
For the cooking
1 beaten egg
 
To garnish
Powdered sugar q.s.
 
 
Directions
To obtain a softer dough, knead your braids the night before to cook them in the morning.
First of all, help yourself with a kneading machine to mix the flour, sugar, eggs, yogurt and brewer's yeast dissolved in milk and, when the liquids begin to absorb, add in several times the soft butter previously worked with the salt. When the dough has absorbed the butter well and it is blended, cover the bowl and let it rise until doubled.
When the leavening is complete, deflate the dough and divide it into pieces of about 90 g each. With each piece, create a loaf about 60 cm long, fold it in two and roll up the two tails, then insert the two ends into the loop on the opposite side.
At this point, place them on a baking sheet covered with parchment paper, brush them with milk and let them rest in the fridge overnight.
The next morning, remove them from the fridge, brush them with beaten egg and bake at 170/180° for 15/20 minutes in static mode (or in ventilated mode at 150/165°).



In cooperation with Il dolce di Alice