Mix all ingredients into a smooth and well developed dough Approx. 3 minutes in the 1st gear and approx. 8-12 minutes in the 2nd gear.
Dough temperature: approx. 26ºC.
Scale dough pieces approx. 100 grams (per twist).
Roll the twists in three steps in until it turns into the desired length
Make 3 pairs of twists an braid these into a braided bread. Twists regularly but not too tight.
Brush with egg wash twice (2 x).
Final proof approx. 70 (30°C/80%RH).
Baking approx. 30 minutes at 215°C without steam.
Brush after baking with melted diary butter and sprinkle with sugar, if desired.