1 tablet of active dry yeast (15g)
1/2 cup of warm water
100g of butter or margarine
1 tablespoon of salt
2 tablespoons of sugar (8g)
3/4 cup of hot milk (180ml)
2 eggs (65g each)
4 to 5 cups of all-purpose flour (600 to 750g)
1 egg, beaten lightly with coffee for brushing
1 tablet of active dry yeast (15g)
1/2 cup of warm water
100g of butter or margarine
1 tablespoon of salt
2 tablespoons of sugar (8g)
3/4 cup of hot milk (180ml)
2 eggs (65g each)
4 to 5 cups of all-purpose flour (600 to 750g)
1 egg, beaten lightly with coffee for brushing
Dissolve the yeast in warm water
In a bowl, mix together butter, salt, sugar and hot milk
Melt the butter until it dissolves
Beat the eggs lightly with a fork and add to the milk mixture
Add the yeast mixture and mix well, then gradually add the flour
Knead for several minutes until the dough is smooth and elastic
Place in a greased bowl
Turn once to grease the other side
Cover and let rise in a protected area for 1 hour
Lower the dough, divide it into 3 parts, shape into braids of about 40cm, and form the golden braid
Baste the entire braid with the egg mixture and let rise in a protected area for 1 hour
Bake in a moderate oven (180°C) preheated for about 40 minutes, or until golden brown and cooked
Serve warm, cut into 15 portions.
