Braided bread

Ingredients:

• 3/4 cup 2% milk (temperature slightly above 37°C)
• 2 and 1/4 teaspoons dry yeast
• 1/4 cup sugar
• 2 large eggs, room temperature
• 1 large yolk
• 1/4 cup vegetable oil
• 3 and 1/4 cups premium flour
• 1/2 tsp salt
• 1 egg yolk, beaten with 2 tbsp. milk for greasing
• Sesame and poppy seeds for sprinkling

Preparation:

1. Combine all ingredients in a large bowl or in the bowl of a stand mixer fitted with a dough hook. Knead the dough until it forms a smooth mass, then, if using a hand mixer, turn the dough out onto a work surface and knead until smooth (about 5 minutes). If using a mixer, knead for 3 minutes.
2. Place the dough in an oiled bowl, cover with cling film and let it rise until doubled in size (about 1 hour 30 minutes).
3. Turn the dough out onto a lightly floured work surface, roll it into a long log, and cut into 12 equal pieces. To make braided buns, cut the dough pieces in half and roll each half into a thin rope about 30 cm long. Lay one strand of dough over the other to form a cross.
4. Take the two ends of the bottom vertical strand and cross them completely from left to right over the piece of dough lying on top. Weave the horizontal strand from right to left. Weave the strands a couple more times until you reach the ends (the bun will be about 10 cm long). Fold the edges under and place the bun on a parchment-lined baking sheet.
5. Repeat with the remaining buns, spacing them at least 5 cm apart. Cover the buns with plastic wrap and let rise for about 45 minutes, until they almost double in size.
6. Preheat the oven to 170°C and brush the buns with the egg and milk mixture. Sprinkle with sesame or poppy seeds. Bake for 20-25 minutes, until the buns are a rich golden brown.
   
   The buns are best served warm. However, they can also be reheated for 5 minutes in the oven at 150°C (300°F). The buns taste best the day they're baked..