A traditional braided bread shaped by weaving dough enriched with egg and honey into three or four strands, resulting in a shiny golden crust. With its soft, slightly sweet texture, it is a beloved treat for special occasion tables and breakfasts.
Add the yeast and a pinch of honey to warm water and dissolve; cover and let it foam for about 10 minutes.
Place the flour and salt in a large bowl, add the yeast mixture, eggs, remaining honey, and melted butter; knead until you get an elastic, shiny dough.
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 out into thin strands, braid loosely but evenly; place on a parchment-lined tray and let rise for another 30 minutes.
Brush the braid with beaten egg and sprinkle with sesame seeds if desired, then bake in a preheated oven until the top turns deep golden.
Important: If the braid isn't woven tightly, the dough may loosen and lose its shape while baking; braid the strands loosely but evenly. Allergen: contains egg and wheat (gluten).
If you brush on two coats of egg yolk right before baking and let it sit for a few minutes, the crust takes on a shinier, deeper golden color.
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