Yeast Braid with Hazelnut Croquant

Weigh all ingredients and let the butter come to room temperature (reserve some for the dough and the rest for brushing).

Sift the flour into a large bowl and form a well in the center.

Warm the milk until lukewarm, pour it into the well, crumble the yeast into it and add some sugar.

Cover the starter and let it rise in a warm place for about 15 minutes.

Add the egg, salt, vanilla sugar and 150 g butter in flakes and knead everything into a smooth, elastic dough.

Divide the dough into three equal pieces and roll them into strands of equal length.

Braid the three strands into a loaf and place it on a greased baking sheet.

Cover the braid and let it rise for another 30 minutes.

Preheat the oven to 200 °C fan (or 220 °C conventional).

Bake the yeast braid for about 30 minutes until golden brown.

Melt the remaining butter, stir in the hazelnut croquant and brush the still-warm braid with it.

Finally, dust with powdered sugar and let cool.