Dough:

• 2 eggs – room temperature
• 1/4 l milk – lukewarm
• 70 g sugar
• 1/4 teaspoon salt
• 2 1/4 teaspoons instant yeast
• 500 g all purpose flour
• Zest of one lemon (optional)
• 70 g butter – melted

Glaze:

• lemon juice
• powdered sugar

In bowl of stand mixer, whisk eggs to combine. Add milk and whisk to combine. Whisk in sugar, salt and yeast. Add about half of the flour and butter, stir with rubber spatula until evenly moistened and combined. Add rest of flour and knead with dough hook at low speed for 10 minutes. At this point, dough should clear sides of bowl and stick to bottom. Turn dough onto lightly floured work surface and knead by hand for another minute.

Lightly spray large bowl with nonstick spray and transfer bowl into container. Cover with plastic wrap and set in warm, draft free spot for about 2 to 2 1/2 hours.

Braid Zopf and let sit for another 1/2 hour to puff up for a second rise.

Preheat oven to 325°F.

Bake Zopf on cookie sheet for about 25 minutes until golden brown.

While still hot brush with lemon juice and powdered sugar mixture.