- Bread flour or white flour 62.50 Gramm
- Fresh yeast 1.5 g
- Sugar 0.25 Dash
- Butter at room temperature 7.5 g
- Milk 42.5 g
- Salt 1.25 g
- Egg yolk 0.25
- Evaporated milk / cream
Beat together yeast, sugar, butter and milk in a jug, allow to rest for 30 minutes. Place flour in a bowl. Add liquid to the flour and knead. As soon as the dough starts to bind, add salt and knead further until the dough is nice and elastic. Cover bowl with a moist towel and leave dough to rise for about 1 hour.
Divide dough into two portions, rolling each portion into a 50 cm long strand and winding to create a plait. Place on baking paper. Thin the egg yolk with a few drops of water and brush it over the loaf.
Place the loaf on the baking paper, place directly on the rack or the baking tray and bake for 30 to 35 minutes at 200 °C on indirect heat. Remove and brush with coffee cream whilst still warm. Allow to cool.
EASY FLIP - Indirect heat
10 minutes at a medium setting with the lid closed