Ingredients

The following ingredients have 10 Servings
  • 1/2 cup hot milk ((115 F))
  • 1 tsp sugar
  • 1 tbsp dry yeast or 30 grams fresh yeast
  • 3 to 3 1/2 cups all-purpose flour
  • 2 large eggs
  • 50 grams melted unsalted butter
  • 1/2 cup Greek Yogurt
  • 3/4 cups sugar
  • 2 tsp vanilla extract
  • zest from 1/2 large lemon
  • 1 egg yolk and 1 tbsp milk (, whisked)
  • 2 tbsp sugar
  • Optional: jam for filling ((1/2 cup))

Instruction

  • In a small bowl, combine milk, 1 tsp sugar and yeast. Stir to combine. Cover with plastic wrap and let it sit for 10 minutes until the mixture bubbles.
  • In the bowl of a stand mixer beat eggs and 3/4 cups of sugar for 4-5 minutes until thick and pale. Add yogurt and mix to combine.
  • Add the milk/yeast mixture and add 1/2 of the flour. Mix to combine. Add vanilla and 1/2 of the melted butter. Switch to the dough hook.
  • Kneading on low speed, add the remaining flour and butter. Knead for 4-5 minutes, until dough no longer sticks to the sides of the bowl. Add more flour if necessary.
  • Transfer dough to a floured surface and form a ball.
  • Place ball in a 1-quart zip lock bag, seal and close. Let the dough rise in the refrigerator for 2 hours until it doubles its size. The dough can be left on the fridge overnight or for up to 2 days.
  • Take dough out of the fridge 30 minutes before you are planning to shape the bread.
  • Take out of the zip-lock bag and place on a lightly floured work surface. Cut the dough into 3 equal parts and shape 3 balls.
  • Roll each ball into a 14" x 10" rectangle. Spread 1/3 of the jam over the dough. Roll into a log along the longer side of the log. Repeat with the remaining 2 balls of dough.
  • Make a braid with the 3 jam filled logs.
  • Line a loaf pan (9"x5"), (or spray with cooking spray and lightly flour).
  • Place bread in the pan and cover with plastic wrap. Let it rise for 30 minutes to 1 hour.
  • Preheat oven to 350F.
  • Brush the top of the bread with egg yolk and sprinkle sugar.
  • Bake at 350F for 30 minutes, then reduce temperature to 325 F and bake for 20-30 more minutes, until the top is browned and toothpick inserted in the middle, comes out clean.
  • I the top of the bread starts to brown very quickly, I suggest that you cover it with aluminum foil and continue baking to prevent browning.
  • Let the bread cool at room temperature and slice.