Add all the ingredients into the mixer. Mix in the spiral mixer for 2 minutes at slow speed and for 9 minutes on high to develop a smooth, fluffy and non-sticky dough.

Let the dough rest for 5 minutes.

Cut into pieces of 600 gr (approx.).

Rest the dough for another 20 minutes.

Shape into braids, put them on the oven loaders

Immediately proof at 37o C with 72% humidity for 35-45 minutes (approx.)

Brush with wisked egg and bake at 170° C for 25’ (approx.) with the tupper open