for 1 bread

Dough

500 g	zopf flour
1 ¾ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
40 g	butter, cold, cut into pieces
250 g	half-fat quark
50 g	liquid honey
1 ½ dl	water
1 sachet	saffron

To shape

1	egg, beaten
1 tbsp	decorating sugar

To bake

2 tbsp

liquid honey

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the butter, quark and honey, mix the water and saffron, pour in, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Divide the dough into two portions, shape each into a strand approx. 1 m long, then braid the strands. Transfer to a baking tray lined with baking paper, join the ends to make a wreath. Cover and leave to rise again for approx. 30 mins. Glaze the wreath with egg, sprinkle with sugar crystals.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove, brush the wreath with honey while still hot, allow to cool slightly on a rack.

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