Zopf

Method

Warm the milk to 37°C and crumble the yeast into it, stirring until dissolved. Mix flour, salt and sugar in a large bowl, make a well in the centre, and pour in the yeast mixture with melted butter. Mix to a soft dough and knead for 10 minutes until smooth and elastic. Cover and prove for 1.5 hours until doubled. Divide dough into three equal strands and roll each to about 40cm in length. Plait the three strands together tightly, pinching the ends to seal, then place on a lined baking tray and prove for 45 minutes. Brush with egg yolk mixed with a little milk, then bake at 200°C for 25-30 minutes until golden brown and hollow-sounding when tapped underneath.