Ingredients
Instructions
- In the bowl of a stand mixer fitted with the dough hook, place the flour, eggs, and crumbled yeast on one side. On the other side, add the salt and sugar.
- Knead for 2-3 minutes on low speed. Scrape down the sides of the bowl with a spatula.
- Continue kneading for 6-8 minutes on medium speed, until the dough pulls away from the sides of the bowl.
- Gradually add the butter in small pieces while kneading on low speed. Once the butter is fully incorporated, increase the speed and knead for at least 5 more minutes until the dough pulls away from the sides again.
- Form the dough into a ball, cover with plastic wrap, and let it rise for 1 hour at room temperature.
- Punch down the dough, form it into a ball again, cover with plastic wrap, and refrigerate for at least 2 hours.
- Remove the dough from the refrigerator and let it sit at room temperature for 15 minutes, then punch it down again.
- Shape the dough as desired – into a braided loaf as shown in the image, or into individual rolls.
- Preheat the oven to 350°F (180°C), then reduce to 320°F (160°C) before baking.
- Brush the shaped dough with beaten egg for a golden finish.
- Bake for approximately 40 minutes, until golden brown and fully cooked through.
- Allow to cool on a wire rack before serving.
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