Red Currant Bakery

Dough
1 In the bowl of a stand mixer, add in the flour, yeast, and sugar. Whisk together until combined.
2 Add in the butter, warm milk, and vanilla.
3 Use the dough hook to knead the dough on low speed for about 15-20 minutes.
4 Once kneaded, the dough should be soft, smooth and stretchy and pass the window pane test.
5 Remove the dough and lightly grease the bowl of the mixer or a different large bowl. Place the dough back in and cover the bowl with a lid to prevent the dough from drying out. 
6 Place somewhere warm to rise for 30-40 minutes until it has doubled in size.
Shape the Braid
8 Preheat the oven to 325 F and place a rack in the center of the oven. 
9 After the dough has grown, divide it into 4 equal portions. 
10 Once divided, flatten out each portion into an oval using the heal of your hand or a rolling pin.
11 Tightly roll the oval up from one long side to the other. 
12 Pinch the dough seam and both ends shut.
13 Use your hands to roll out each strand to 18". If the dough shrinks back, leave it to sit for 5 minutes, covered, then roll again.
14 Lay all four strands in front of you vertically. Start the braid a few inches down from the top.
15 With the strands numbered 1-4 from left to right, begin the braid. Lay 3 over 2. 
16 Then lay 1 over 3 and 4 under 2. I find it easiest to then re-number the strands and repeat the same pattern until you reach the end, and press all the ends together.
17 Once you have braided to one end, then re-orient yourself to the other end and braid again to the second end. 
Bake the Hefezopf
19 Lay the braid on a parchment or silicone mat lined baking sheet.
20 Tuck 2" at each end under the braid. Slightly squish the braid together to shorten it if it seems to have stretched out.
21 Cover the braid with a damp towel or plastic and let it proof until it has doubled in size.
22 While the braid rests, make the egg wash by whisking an egg yolk together with 2 tablespoons of water and brush it onto the surface of the braid.
23 Place the braid in the oven and bake for 30 minutes, rotating the pan halfway through to ensure even baking.
24 Once baked, remove the pan from the oven and leave to cool on a wire rack for 10 minutes before cutting into it.