Ingredients:
- 350g flour
- 4 eggs
- 5g yeast
- ½ tsp vanilla
- 60g sugar
- 2g salt
- 100g unsalted butter
- 80g fresh cream
- 40g unsweetened fresh milk
- 30g sliced almonds
Instructions:
Step 1: Create the dough
Soak 5g of yeast in 200ml warm water, add 20g of sugar to the mixture and stir until the yeast rises to the surface. Mix together the soaked yeast, flour, salt, 40g of sugar, 2 eggs, vanilla, 70g of butter, and unsweetened fresh milk.
Step 2: Knead the dough
Use your hands to knead the mixture until the dough becomes sticky. Fold the dough and press it out in all directions. Rotate the dough and repeat these steps for about 10 minutes. Add the remaining 30g of butter to the dough and knead for an additional 20 minutes until the dough is smooth and elastic.
Step 3: First fermentation
Apply a thin layer of cooking oil to a bowl. Turn the dough over and place it in the bowl so that the outer layer of the dough is coated with oil. Wrap the dough in plastic wrap and let it ferment for 60-90 minutes at room temperature until it doubles in size.
Step 4: Handling the dough after the first fermentation
Once the dough has doubled in size, press the dough to release air bubbles. Knead the dough for about 2 minutes, then shape it into a daisy flower. Divide the dough into 3 strands and tie them together like a ponytail. Place the dough in a mold. Wrap the dough with plastic wrap again and let it ferment at room temperature for the second time until it doubles in size.
Step 5: Handling the dough after the second fermentation
Beat the remaining 2 eggs. After the dough has fermented for the second time, brush the surface of the bread with the beaten eggs. Arrange the sliced almonds on top.
Step 6: Baking the bread
Preheat the oven at 180°C for 10 minutes. Place the bread mold on the baking sheet and bake at 175°C for about 20-30 minutes until it is done.
