Sweet New Year's Bretzeln

This is the base recipe for a sweet yeast dough used with many traditional German or French cakes:

500g white wheat flour

40g fresh yeast (or a tablespoon of dried yeast if you must)

1 cup of luke warm milk

100g caster sugar

1 whole free range medium egg

80g warm butter (add a pinch of salt if using unsalted butter). 

Put everything into a kneding bowl and kned, or let your kitchen machine do the kneding for you. Balance flour / milk as necessary. It's perfect when the dough is nice and soft but just comes away from the bown easily (it is just not sticky any more).

Give the yeast 15 minutes to come alive in a warm place. Your kitchen worktop is normally just fine.

Then proceed as instructed by the recipe. 

For a typical 28cm round baking tray, I use this 1/2 of the above base recipe.