Braided Yeast Bun


500 g flour (type 550) – you can also use strong white flour
1/2 cube yeast or 1 sachet dry yeast
75 g sugar
125 ml lukewarm milk
2 eggs
1 sachet vanilla sugar
100 g unsalted butter
1 pinch of salt


(If dry yeast is used, let it rise with about 2-3 tablespoons of lukewarm water)
Pour the flour into a bowl and press a mould into it. Crumble the yeast into it, add 1 teaspoon of sugar and 4 to 5 tablespoons of lukewarm milk. Mix everything with a fork and some flour to a pre-dough and let it rise covered in a warm place for 20 minutes.

After 20 minutes add the remaining lukewarm milk, sugar, eggs, salt, vanilla sugar and butter to the pre-dough and knead with your hands to a smooth dough. Cover the dough and leave to rise for another 30 minutes in a warm place.

Then cut three equally large portions from the dough, roll them into strands and plait them into a plait. Press the strands together at the beginning and end and form the bread into a round loaf. Now the plait has to rise for another 1 hour in a warm place.

Preheat the oven and after the hour has passed, bake the plait for about 20 to 30 minutes until golden brown. Please make sure that the crust does not get too dark, otherwise the bread will be too dry. If the dough is not yet done after the time indicated, lower the oven temperature a little and bake the bread for a few more minutes (cover with aluminium foil if necessary).

Baking temperature:

circulating air: 180 degrees Celsius
top/bottom heat: 200 degrees Celsius

Baking time:

app. 140 minutes (2 hours, 20 minutes)