Spielberger Baking Mixture Braided Yeast Bread, gluten-free, 500 g: Unit: 500 g

Mix the baking mixture, dry yeast and lemon zest in a mixing bowl. Add sultanas if desired. Add one egg and the white of the second egg. Cover the yolk with 1/2 tbsp milk and set aside.

Add the warm butter-milk mixture to the flour and knead for about 10 - 15 minutes. Push the somewhat sticky dough together with a scraper and let it rise, loosely covered with a tea towel, in a warm, draught-free place for about 3-4 hours. The dough should approximately double in size.

Provide a greased baking tray. After rising, knead the dough briefly, divide it into 3 equal, elongated pieces and let it relax for 10 minutes. Shape each part into a roll about 2.5 cm thick. Place the dough strands next to each other on the greased baking tray and carefully stack them there to form a plait. If the plait strands break when you put them on top of each other, gather the whole dough, knead in a little lukewarm milk and shape again.

Brush the finished plait with the egg yolk-milk mixture and leave to rise for 1 hour. Heat the oven to 250 °C top/bottom heat. Brush the plait again with the milk-yolk mixture and sprinkle with hail sugar. Bake in the hot oven on the middle shelf for 5 minutes at 250 °C, then turn the temperature down to 180 °C and continue baking for 10 - 12 minutes. Remove the plait from the oven and leave to cool.

Tip: If using fresh yeast, first dissolve 1/2 cube in the warm milk-butter mixture and let it rise a little