• 800 g wheat flour type 550
• 100 g wheat flour type 1050
• 100 g sugar
• 1 cube of fresh yeast (42 g)
• 120 g soft butter
• 350 ml lukewarm milk
• 2 eggs (size M)
• 1 pinch of salt
• Optional: some lemon zest or vanilla for more flavor
• For brushing: 1 egg yolk + 1 tbsp milk
• Optional: granulated sugar or almond flakes for sprinkling

1. Activate yeast

• Crumble the yeast into a small bowl.
• Mix with 1 teaspoon of sugar and 5 tablespoons of lukewarm milk.
• Let stand for 10 minutes until bubbles form.
  

2.Prepare the dough

• Place flour, remaining sugar and salt in a large bowl.
• Add yeast mixture, remaining milk, eggs and butter.
• Mix everything with the dough hook for about 10 minutes until you have a smooth dough.
  

3.Let the dough rise

• Cover the dough (e.g. with a damp cloth) and let it rise in a warm place for about 60-90 minutes until it has visibly increased in size.
  

4.Lichens

• Place the dough on a lightly floured surface and divide it into 3 equal pieces.
• Form strands and braid them into a braid.
• Carefully place the plait into the lightly greased myromy multi-roasting pan.
  

5.Let the braid rest

• Let the plaited loaf rise again in the roasting pan for about 30-40 minutes.
  

6.Spread & decorate

• Brush the plait with the egg yolk and milk mixture.
• Sprinkle with granulated sugar or almonds if desired.
  

7.Bake

• Preheat oven to 180°C top/bottom heat.
• Multi-roaster without lid on middle rack approx.35–40 minutesbake.
• After baking, let it cool for 10 minutes in the open roasting tin, then carefully remove it and let it cool completely on a rack.

✨ Enjoyment with mindfulness

Baked in the myromy bread and multi-roasting pan, this yeast plait unfolds its full flavor. The natural heat retention of the Westerwald clay ensures even browning and preserves the fluffy crumb – entirely without artificial additives. An honest pastry for conscious connoisseurs.