Cherry Braided Easter Bread – Kirsch Osterzopf

Steps

• proof active yeast: Add the yeast, along with 1 Tablespoon sugar into lukewarm milk and stir to combine. Let the yeast rest for 8-10 minutes. After ten minutes, the foamy yeast mixture should have risen and have a rounded top. It should look like the picture above.
  
• kneading: Add flour, sugar, salt, vanilla, egg yolk and using a standing mixer or hand mixer, knead on low speed for a couple minutes. Slowly pour in the melted butter and continue knead for about 5 minutes until until a soft and only slightly sticky dough forms that pulls away from the sides of the bowl. Note: You can mix and knead it up without using an electric mixer, and it might take a little longer. (People used to do it by hand back in the day, and it’s just as easy now as it was then)
  
  
• first prove: Transfer dough to a lightly floured surface and knead by hand to form into a ball. Place dough back into lightly floured bowl and cover with lid or a clean kitchen towel. Allow to rise in a warm place for about 1-2 hours until doubled in size.
  
• shaping: Drain sour cherries from the juices. Once the dough has doubled in size, transfer dough to a lightly floured work surface. Roll the dough into a 45cm x 35 cm rectangle.
  
• second prove: Divide the dough into 3 equal long strip pieces. Place 1/3 cherries on the middle of each strip. Fold the strips over and press firmly on the edges. so they formed into rolls. Carefully braid dough into a loaf. Tightly seal loose ends. Transfer braided dough to a lined baking sheet. Cover and allow to rise in a warm place for about 25-30 minutes.
  
  
  
• baking: Preheat oven to 180°C. Brush dough with the egg white. Bake for 30-35 minutes until golden. Remove from oven and allow to cool.