Germzopf

For the yeast plait, slightly warm the milk and mix with the dry yeast. Mix the granulated sugar, vanilla sugar, grated lemon zest, rum and the egg with the milk mixture until smooth. Pour in flour, add crown oil special with fine butter flavor and finally add the pinch of salt. Knead everything with a wooden spoon or stand mixer to a smooth dough. Cover the dough and let it rise at room temperature for about 30 minutes until it has doubled in size. Divide the dough into 6 pieces and form into balls, cover with a kitchen towel and let rest again for about 15 minutes. For a Striezel, roll 3 dough balls into strands about 30 cm long (they should be slightly thinner at the ends) and braid.Place Striezel on baking sheet, cover with kitchen towel and let rise in a warm place for about 40 minutes. Preheat oven to 170 °C (top and bottom heat). Brush the yeast plait with a beaten egg and bake in the oven on the middle shelf for approx. 35 minutes until golden brown.

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