Directions

• From this recipe, the images with the ingredients and the method of preparing the dough are missing, I told you that it was not planned, so I filmed and took pictures quite late. But, I can tell you that I mixed all the ingredients with the help of a food processor. I warmed the milk and butter slightly before adding them to the flour.
• I let the dough rise for 1 hour, covered with foil in a warm place. after it has nicely doubled in volume, I put it out on the lightly floured table. This time I did not weigh the dough, I divided it into 6 approximately equal pieces, 3 pieces for each loaf.
• I rolled each piece of dough into long sticks. I caught the ends well (3 sticks at a time) and started to braid them as tightly as I could. I placed the braided breads directly in the tray, on baking paper, covered them with foil, and left them to rest for 30 minutes.
• I also had a little dough left on the edges of the bowl where the dough was initially, I didn’t want to waste it, so I made little leaves that I put on top. I brushed the braided bread with egg mixed with milk, sprinkled sesame seeds and coarse salt (optional).
• Since the bread is smeared with egg, I baked it at 170 degrees for 30-40 min (30 should be enough). Never cut warm bread with a knife, you will completely waste that fluffy core. If you can’t wait for it to cool, break the bread. At our place, almost all the bread was eaten, we didn’t have anything to cut the slices from the next day.
• Don’t forget the safety rule that applies to any baking: let it cool on a grill. After cooling, the bread is kept wrapped in a clean cotton towel. And that’s it! With a minimum of effort, you will get 2 breads mixed with milk and yogurt, absolutely delicious.