450 grams plain flour
2 ½ teaspoons dried yeast
¼ teaspoon salt
50 grams sugar
200 grams sour cream
100 ml hot milk
100 ml vegetable oil
1 medium egg
2 teaspoons vanilla
½ teaspoon clear strawberry extract
1 egg yolk
2 tablespoons olive oil
Preparation
Sift the flour twice, take about 100 grams and set it aside, and put the rest in a large bowl, add the yeast, salt and sugar and whisk thoroughly. In another bowl, whisk together the sour cream, oil, egg and the extracts. Heat the milk in a small saucepan and slowly drizzle it in the sour cream mixture, while whisking constantly. Make a well in the middle of the flour and tip in the wet ingredients. Mix with a wooden spoon until the dough comes together, then add the reserved flour a bit at a time, kneading with your hands as you add, until you get a firm and elastic dough.
Put the dough in a large bowl, cover it with plastic wrap and let it rise in a warm spot for an hour. After that, gently knead it and let it rise for another hour. Transfer the risen dough to a lightly floured surface and knead it well. Divide it into three, six or nine parts and shape each part into a long rope shape. Braid the dough strands in your favourite braid, secure the ends by tucking them under the braid and gently transfer the braid to a baking sheet lined with baking paper. Cover with a kitchen towel and let it rise for 30 minutes. Just before baking, whisk together the egg yolk and olive oil and brush the braid evenly. Bake in a preheated oven, at 200˚C (395˚F) for 15-18 minutes.
