Twisted Bread (Pitka)

The dough for the tasty twisted bread can be kneaded by hand too. Pour the flour into a shallow bowl. Make a well. Pour the rest of the ingredients inside and knead a soft dough. Everything else is the same.

1. Pour the sugar and yeast into the warm water (it should be neither cold nor too hot). Leave for 10 minutes.
2. Stir the risen yeast and pour it into the bowl of the food processor. Add the salt and pulse.
3. Start adding the flour in parts until a soft ball forms.
4. Place the finished dough in a bowl covered with foil. Wrap it with the hanging ends of the foil and leave in a warm place until the dough rises and doubles in volume. This takes about an hour. You can put the bowl in the oven and turn on the proofing program.
5. Roll the risen dough into a sheet measuring 30 by 40 centimeters. Help yourself with flour if it sticks.
6. Brush the rolled sheet with the soft butter. Roll into a log. Cut lengthwise through the middle into two parts. Lightly twist each part and braid like a plait (sorry I don't have a photo, hopefully I explained well). If shaping your twisted bread is difficult, simply cut the log into rounds about three centimeters thick and arrange them in the pan you'll bake in. First cover the bottom with baking paper. I used a springform cake pan with a diameter of 27 cm. Leave to rise once more in a warm place or in the oven.
7. Beat the yolk with two tablespoons of water and brush your twisted bread. Bake it at 180 degrees with fan, in a preheated oven. In my oven this takes about 30 minutes. After you take the bread out of the oven, cover it for about five minutes with a cotton towel.