(Percentage of daily recommendation)
|Calorie||235 kcal||(11 %)|
|Protein||7.39 g||(8 %)|
|Fat||6.35 g||(5 %)|
|Carbohydrates||37.93 g||(25 %)|
|Sugar added||4.99 g||(20 %)|
|Roughage||0.09 g||(0 %)|
|Vitamin A||73.03 mg||(9,129 %)|
|Vitamin D||0.52 μg||(3 %)|
|Vitamin E||0.91 mg||(8 %)|
|Vitamin B₁||0.17 mg||(17 %)|
|Vitamin B₂||0.19 mg||(17 %)|
|Niacin||1.45 mg||(12 %)|
|Vitamin B₆||0.02 mg||(1 %)|
|Folate||16.19 μg||(5 %)|
|Pantothenic acid||0.16 mg||(3 %)|
|Biotin||1 μg||(2 %)|
|Vitamin B₁₂||0.31 μg||(10 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||153.49 mg||(4 %)|
|Calcium||50.51 mg||(5 %)|
|Magnesium||2.13 mg||(1 %)|
|Iron||1.57 mg||(10 %)|
|Iodine||14.88 μg||(7 %)|
|Zinc||0.14 mg||(2 %)|
|Saturated fatty acids||3.13 g|
Let all ingredients rest until room temperature.
Put the flour in a bowl and make a well in the middle. Crumble the yeast into the well, sprinkle with 2 tablespoons sugar and stir in the milk. Add the butter, in pieces, to the flour edge, cover, and leave in a warm place about 30 minutes until the surface shows cracks.
Beat the egg with the remaining sugar and the salt, then add to the flour mixture. Knead to form a smooth dough. If necessary, add some more flour to the dough. Cover and let rise in a warm place until doubled in size.
Preheat the oven to 180°C (approximately 350°F).
Knead the dough again, divide it into 3 equal pieces and roll into strands. Lay the strands next to each other on the work surface and repeatedly cross the strand in the middle to make a braid. Press down the ends firmly and place the braid on a baking sheet lined with parchment paper. Brush with egg yolk (whisked with 1-2 tablespoons water) and bake in the oven until golden brown, about 45 minutes (or until an inserted toothpick is clean when removed).
Remove from the plate, let cool and serve in slices. Serve with butter and jam, if desired.