Twisted pitka bun

You can knead the dough for this delicious twisted pitka by hand as well. 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 mixer. 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 it 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 out the risen dough into a sheet measuring 30 by 40 cm. Help yourself with flour if it sticks.
6. Brush the rolled-out sheet with the soft butter. Roll up into a roll. Cut lengthwise down 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 pitka is difficult, simply cut the roll into slices about three centimeters thick and arrange them in the pan you will bake in. Cover the bottom with baking paper first. I used a springform cake pan 27 cm in diameter. Let it rise once more in a warm place or in the oven.
7. Beat the yolk with two tablespoons of water and brush your twisted pitka. Bake it at 180 degrees with the fan, in a preheated oven. In my oven this takes about 30 minutes. After you take the pitka out of the oven, cover it for about five minutes with a cotton cloth.