Dilly Onion Braid

Ingredients

• 0.3 ounce yeast dry
• 2 tablespoons butter 
• 1 tablespoon dill seed 
• 1 teaspoons optional: dill 
• 1  eggs 
• 1  egg yolk 
• 2.5 cups flour all-purpose
• 0.3 cup onion finely chopped
• 1.5 teaspoons salt 
• 8 ounces cream sour
• 2 tablespoons sugar 
• 2 teaspoons water cold

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• wire rack

Directions

1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, dill seed, dill weed and salt. In a small saucepan, heat the sour cream, water and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes.
2. Add the egg, 1/2 cup flour and onion; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
5. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope.
6. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
7. Beat egg yolk and cold water; brush over braid.
8. Bake at 350° for 30-40 minutes or until golden brown.
9. Remove from pan to a wire rack to cool.