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Sprinkle yeast over warm water. Let stand for about 5 minutes, until foamy. Whisk in 2 teaspoons of malt syrup. Stir in flour, coarse salt, buttermilk and 3 tablespoons until well-combined. Transfer dough to a lightly floured work surface. Dust hands with flour and knead dough until smooth and elastic. Shape dough into a ball.
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Transfer dough ball to a butter-brushed bowl, cover and allow to rise for about 1 hour.
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Divide the dough into half a dozen balls. Roll about 20-24 pieces into ropes measuring @12-15 inches long.
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Dip thumb into flour and then press thumb into top of rope to create leaf shape. You may need to pinch the tip to give it a point.
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Use the tip of a knife to score leaf veins into the leaf tip.
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Arrange the ropes into a sheaf on a piece of parchment paper. Overlap the leaves, fan out and bend the leaves.
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Roll remaining pieces of rope into a rope and carefully braid the pieces.
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Drape the braid over the sheaf. Cover the dough and allow to rise for about 20-minutes.
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Brush with a beaten egg.
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Bake in a 400-degree oven for 15-18 minutes or until golden brown.