Ungarisches Teebrot (Hungarian tea bread)

Instructions

1. Mix the warm milk with the yeast and 1 teaspoon of sugar. Leave for 10 minutes until the surface foams.
2. In a bowl, mix the flour, the rest of the sugar, the salt and the lemon zest.
3. Add the eggs, the vanilla and the milk-yeast mixture, then knead for 5 minutes until you have a soft dough.
4. Add the softened butter in pieces and knead for another 5 minutes, until the dough is smooth and no longer sticks to your fingers.
5. Let it rise in a covered bowl, away from draughts, for 1 hour 30 minutes, until doubled in size.
6. Knock the dough back, shape it into an oblong loaf and place it in a buttered loaf tin. Let it rise for 30 minutes.
7. Brush the top with egg yolk beaten with a little milk and bake at 180 °C for 35 to 40 minutes.
8. Check the bake with a knife blade, which should come out dry, then let it cool slightly before turning it out.