This traditional enriched bread has a glossy, golden crust and a soft, slightly sweet crumb. The dough, enriched with eggs and honey, is shaped into a three- or four-strand braid. It is a favorite for special occasions and breakfast.
Dissolve the yeast and a pinch of honey in the lukewarm water. Cover and let stand for about 10 minutes, until foamy.
Put the flour and salt in a large bowl. Add the yeast mixture, eggs, remaining honey and melted butter. Knead until the dough is elastic and glossy.
Transfer the dough to a greased bowl and cover. Let it rise in a warm place for about 60 minutes, until doubled in volume.
Divide the dough into three or four pieces and roll them into thin ropes. Braid them loosely but evenly, transfer to a parchment-lined baking sheet and let rise for another 30 minutes.
Brush the braid with beaten egg and sprinkle with sesame seeds, if desired. Bake in a preheated oven until deep golden brown.
Important: If the braid is not tight enough, the dough may open up and lose its shape while baking. Braid the strands loosely but evenly. Contains egg and wheat (gluten).
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