Or Monica's breakfast bread - from the Austrian leg of the Hairy Bikers "Bakeation"

The Hairy Bikers brought this recipe from a monastery in Austria, where Monica the cook bakes them on Sundays. They are meant to be sweet, but I divided the dough and made one salty - or rather neutral - tasting batch, that could be easily combined with jam or with butter and ham and one sweet batch. So, it has Christmas morning written all over it.
My daughter preferred the sweet version, as it reminded her of small  braided sticky buns she used to have for breakfast at my mother's house. If you decide to make the savoury version, just don't sprinkle the sugar on top.
I halved the original recipe which follows:

Monica's breakfast bread
or  Godkipferl

 Preheat the oven to 180 C/ 160 C for fan ovens/ gas 4
1 kg strong flour
1 tsp salt
14 gr fast - action dried yeast (I used Allinson easy bake yeast)
500 ml lukewarm milk
15 gr caster sugar
125 ml oil
2 large eggs
1 egg yolk

If you are not using fast action yeast, dissolve it in lukewarm milk, then mix the flour and salt in a big bowl. Set aside. Add the sugar and oil to the yeast mixture and combine with the flour, mix and knead until very smooth, either by hand or with a machine using a spiral dough hook. Put the dough back in the bowl, cover and let it rest for 15 minutes. Use non-stick baking sheets if you have them, and just dust them lightly with flour.
Deflate the dough and divide into 6 equal pieces. Then cut each piece into 3. Roll each of the 3 pieces into a rope 25 cm long. Pinch them together at the top, plait the strands and bend  them into a crescent shape. Place them on the floured baking sheets and leave to rest for 10 to 15 minutes. Brush with the beaten egg-yolk, (dredge with sugar if using) and bake for 25 minutes, or until well risen and golden in colour. Leave to cool on a wire rack.

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