- flour - 3-3 1/2 Cups
- dry yeast - 2 teaspoons
- sugar - 1/4 Glass
- salt - 1 teaspoon
- eggs - 3 pieces
- Softened butter - 1/4 Cups
- boiling water - 1/4 Cups
- water at room temperature - 1/4 Cups
- poppy seeds and sesame seeds - 1 teaspoon (optional)
1. In a small bowl, beat egg white with 1 tablespoon of water, cover and put in the refrigerator until necessary. In a measuring cup, pour boiling water and pieces of butter. Allow to stand until oil is melted. Then add water at room temperature, two whole eggs and the remaining egg yolk. Beat and set aside. In a bowl, mix 3 cups of flour, sugar, yeast and salt. Slowly add the egg mixture and whip the mixer at low speed. Increase the speed to medium and continue whisking for 5-8 minutes until you get a slightly sticky dough. If necessary, add an additional half cup of flour, 1 tablespoon at a time, until the desired consistency is reached. 2. Put the dough in a lightly oiled bowl, cover with a lid and let it rise about two times for 1-1 1/2 hours. Through this time knead the dough 1-2 times, cover again and let it go up again, for an hour. After the second rise put the dough on a lightly floured surface. Divide the dough into two parts. One part should be slightly larger. A large piece will be 2/3 of the test, and a smaller part will be 1/3. 3. Divide each piece of dough into 3 equal parts. Put aside the small pieces. Larger pieces roll out into long bundles 40 cm long and 2.5 cm in diameter. Connect all 3 bundles from above and begin to weave the braid, alternating the bundles with each other. 4. When you have finished weaving the braid, connect the ends of the harnesses together again. Repeat this process with small pieces of dough to create another scythe, the same length. 5. Carefully put a large braid on a baking sheet lined with a silicone rug or parchment paper. 6. Lubricate with whipped protein on top. Carefully put a smaller braid over a large braid. Cover the bread with a dry towel and allow it to rise until the dough is slightly lighter in color, about 45 minutes. 7. Preheat the oven to 190 degrees. Lubricate the top of the bread with the remaining protein. Bake for 30 to 35 minutes, until dark-golden in color. Allow to cool completely before serving.
Servings: 10-12