method

In a small bowl add the yeast. Sprinkle with 1 tbsp of sugar and stir until the yeast is liquid. Add 1 tbsp of milk and 1 tbsp of flour and mix well. Set aside until bubbly, 15-20 minutes.

Sift the flour and salt and set aside. Beat 5 eggs in a small bowl and set aside. Melt the butter over low heat.

Form a well in the flour and pour in the yeast mixture. Add the butter, sugar and beaten eggs. Slowly incorporate the flour until the mixture forms a smooth, wet dough.

Transfer the dough to a bowl, brush with a bit of butter, cover and let rise for about 1 - 1 1/2 hours in a warm place.

Turn the dough out onto a well-floured counter and punch down. Divide into 2 equal parts.

Divide the first part into 3 pieces. Roll the pieces out into long cords. Braid the 3 cords together to form a braided loaf.

Roll the second half into circular shape. Spread with rose hip jam and form into a roll.

Transfer both loaves to a baking sheet. Brush with a bit of butter and let rise again until they double in size, about 1 - 1 1/2 hours in a warm place.

Once the dough has risen, gently brush the surface with egg wash and sprinkle with sugar.

Bake in a preheated 180°C oven for about 30 minutes until the crust is nicely browned.