(adapted from here)
400 g flour
60 g sugar
2 tsp salt
20 g fresh yeast
1 egg + 1 more for spreading over
200 ml milk
40 g butter, on room temperature
Dissolve yeast in warm (but not hot) milk, best to take milk on room temperature. Place all the ingredients (use only 1 egg) and dissolved yeast into a bowl and knead.
The dough will be kind of watery and you might want to use a large wooden spoon for kneading. Don’t worry about the dough consistency it will be OK. Cover and let prof for a while. An hour even. Then, knead more, this time with your hands, you will see it is starting to look like a regular dough. Cover and let it rest for about an half an hour more.
Divide dough into 16 equal pieces. Dust the surface well.
Shape the braids according to the photo instructions. and make sure you check the photos of it on original recipe.
Line large oven pan with baking paper and place braids on it. Let it rise more until you heat the oven. Bake in a preheated oven on 180°/350°F for about 20 minutes. Before putting the braids into the oven, spread some beaten egg over with a pastry brush.
Note: I am sending this to Susan for Yeastspotting.