Spelled challah

Preparation:

• In a small bowl, prepare the leaven, mixing yeast, a teaspoon of sugar or glucose with a little lukewarm milk. Let stand for 15 minutes to rise.
• In a second bowl, mix flour with erythritol and a pinch of salt.
• In a mug, mix lukewarm milk with dissolved and cooled butter, add it together with the leaven to the flour mixture.
• Knead a flexible dough, which after about 5-8 minutes of kneading will nicely come off the hands. Form a ball, cover with a linen cloth and set aside for 1 hour in a warm place to rise.
• Crumble can be made during this time. Mix the flour with erythritol and cold butter.
• After the time expires, remove the risen dough from the bowl and divide into 3 equal parts.
• Form a rolling pin from each and transfer to a baking tray lined with baking paper. Then tie the yeast braid. Set aside in a warm place again for 30 minutes.
• Then spread the challah with beaten protein and sprinkle with crumble. Preheat the oven to 190 degrees and bake for about 30-35 minutes.