Sunday Plait

Beat the egg and set some aside for brushing.

Melt the butter. Put flour in a suitable bowl and form a bulge. Add the lukewarm milk, sugar, crumbled yeast and malt powder to the bulge and let rise for 10 minutes.

Then add the rest of the ingredients, work everything into a smooth dough and knead well.

In a bowl, let the dough rise at room temperature for 1 hour to double in volume.

Remove the dough, divide in half, form two long strands and braid into a plait.

Place the braid on a floured baking sheet and let rise for another 1/2 hr with the lid closed.

Meanwhile, set the stove to 220 °C and put a mug of water in it. Before placing in the oven, brush the braid with egg.

Then bake on the second lowest rack of the oven for 20 minutes at 220 °C, then reduce the heat to 180 °C and bake for another 15 minutes.

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