- 1/2 cup lukewarm water
- 1/4 cup sugar
- 1 tablespoon Active Dry yeast
- 1/4 honey
- 100 grams melted butter, slightly cooled
- 4 egg yolks
- 3 eggs, at room temperature
- 4 1/2 cups all purpose flour
- 2 1/2 teaspoon salt
- Combine the water and a pinch of the sugar in a bowl. Sprinkle the yeast over top and set aside for 5-6 minutes or until foamy. Add the remaining sugar, honey, butter, egg yolks and 2 of the whole eggs and using a electric mixer, beat to combine.
- Add half the flour and the salt and mix at a low speed until smooth. Add remaining flour and combine. Pour onto a floured surface and knead by hand until the dough is smooth and elastic, 8 minutes. Place the dough into an oiled bowl and cover the top with plastic wrap. Let rise in a warm raft free place until doubled in size, 1.5 hour.
- Remove the dough from the bowl and cut off a small amount for the fringe of the scarf, set aside. Using a scale, measure the weight of the dough and divide this amount by 9. Begin to cup 9 even pieces measuring each piece and adding and removing dough as needed. Once you have divided the dough evenly roll each piece into a thin snake roughly 20' in length. Connect all nine strands at the top of your board by pinching them together.
- To braid, start with the most right strand and place over top the 2 left adjacent strands. Then take that same strand under the next 2 left adjacent strands. Do the same with the left most strand. Repeat this process and a braid will soon appear.
- Once finished, tuck all the strands together and decorate with remaining dough creating the fringe and seams. Cover loosely with a tea towel and let rise for 1 hour.
- Preheat oven to 350˚F. Whisk remaining egg and brush the loaf. Bake for 35-40 minutes covering with foil after 30 minutes to prevent over browning. Transfer to a wire rack to cool.