300 gr. milk
20 gr. beer yeast
550 gr. Manitoba flour
1 + 1/2 teaspoon of salt
1 egg for painting
- Butter the baking ball. Combine butter, milk and beer yeast. Add flour and salt, knead until the dough is smooth and elastic for 6-8 minutes. Place in a buttered bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Divide reserved dough into 3 equal pieces; shape each into three braid ropes. Braid the three rolls. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
- Heat oven to 180°. In a small bowl, beat egg and water; brush over dough. Bake until golden brown, 25-30 minutes. Remove from over to a wire rack to cool. Cut in slices and serve it.