Fluffy Braided Yeast Bread Just Like Grandma's

Warm 250 ml milk until lukewarm. Crumble in 1/2 cube (approx. 21 g) fresh yeast and stir until completely dissolved.

Mix 500 g all-purpose flour (German type 405), 75 g sugar and 1 pinch salt in a bowl. Press a well into the center, pour in the yeast milk and stir with a little flour. Cover with a kitchen towel and let rest for 15 minutes.

Add 2 eggs to the yeast milk and flour and knead with the dough hooks of a hand mixer for 3 minutes on low speed, then for approx. 5 minutes on high speed. Gradually knead in 100 g soft butter in pieces until the dough is smooth.

Knead the dough by hand on a floured work surface until smooth and elastic. Place it in the bowl, cover with a damp kitchen towel and let rise in a warm place without drafts for approx. 45 minutes, until the volume has doubled and it gives way when lightly pressed.

Briefly knead the dough through and divide it into 3 equal portions. Shape each into a rope approx. 55 cm long, press together at the top and loosely braid into a plait. Press the ends together firmly.

Place the braid diagonally on a baking tray lined with baking paper and let rise in a warm place for 30 minutes. Whisk 1 egg yolk with 2 tbsp milk, brush over the braid and sprinkle 2-3 tbsp pearl sugar on top. Bake in a preheated oven at 200 °C top/bottom heat for approx. 25 minutes until golden brown, covering with aluminium foil after 15 minutes if necessary. Let cool on a cooling rack.