Dirndl Kitchen

0 In a small bowl, add the yeast and lukewarm milk and set aside to activate, about 5 minutes. It should look bubbly and happy.
1 In a small saucepan, melt the butter over medium-low heat.
2 In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt, and sugar; stir to combine. Add the bubbly yeast mixture, melted butter, 2 of the eggs and, if using, the vanilla or lemon zest. Mix at low speed until a smooth dough forms, about 8 minutes.
3 Cover the bowl with plastic wrap or a tight-fitting lid and set aside in a warm spot until the dough has doubled in size, 30 minutes to 1 hour.
4 Preheat the oven to 320°F (160°C) on the convection (Umluft) setting (see Note if your oven doesn’t have convection) and line a baking sheet with parchment paper or a silicone baking mat.
5 On a lightly floured work surface, using a bench scraper or a sharp knife, shape three logs of even thickness around 30 to 35 inches (about 75 cm to 90 cm) long and start braiding by off-setting the length of the logs by just about an inch (2 cm). This is so you get a more seamless look by easily tucking the ends under without them meeting at exactly the same spot. I simply braid them all to the very end, then tuck the ends together.It’s best to look at the step-by-step images for this tip. If this is too complicated, just start braiding them perfectly parallel to each other. It will be pretty regardless!
6 In a small bowl, whisk together the remaining egg and 3 tablespoons (45 ml) of milk. Brush on the egg-milk-mixture, sprinkle with pearl sugar (if using) and bake for 20 minutes on the middle rack.Then cover with aluminum foil and bake for 6 to 10 more minutes or until the bread springs back when you gently press on the thickest part of it.
7 Transfer to a cooling rack to cool for about 30 minutes before slicing and serving. Serve with dyed boiled eggs in the middle for a cute bird’s nest look for Easter! My favorite way to eat this bread is with a spread of good butter and delicious jam. So good!