INGREDIENTS:
500 g (4 cups) all-purpose flour; 250 ml (1 cup) lukewarm milk; 2 egg yolks; 60 g (¼ cup) softened butter; 150 g (¾ cup) sugar; 8 g (1 tablespoon) fresh yeast; Egg yolk, white sugar.
PROCESS:
In a large mixing basin, combine the heated milk, egg yolks, sugar, and crushed yeast.
Pour the liquids into a sifted flour bowl and knead until a dough forms. Knead in the softened butter for 10 minutes, or until the dough is smooth and elastic.
Set aside the dough for 1 hour, then squeeze out the extra air and cut it into 24 equal pieces. Make a ball out of each piece. Set the balls aside for 15 minutes.
Make a rope out of each ball, about 20 cm long. Braid three ropes together to form a braid, then tightly press the braid’s two ends together. Rep with the remaining balls.
When all of the braids are created, place them on a baking sheet lined with parchment paper and leave aside for 30 minutes.
Brush the braids with egg wash and generously sprinkle with white sugar.
Bake for 15 minutes at 190°C/370°F.
