Braided Sweet Bread
This bread is soft, fluffy, and an eye-catcher on every table.
2 h
Easy
4-6
Recipe Ingredients
Ingredients for the dough
- 1×7 grams sachet of dried yeast
- 1 teaspoon caster sugar
- 4 tablespoons water, lukewarm
- 550 grams plain flour, plus extra for dusting
- pinch of salt
- 1 egg, at room temperature
- 75 grams caster sugar
- 250 millilitres milk, lukewarm
- 75 grams unsalted butter, at room temperature
Ingredients for the egg wash
- 1 egg yolk
- 1 tablespoon milk
- 2-3 tablespoons almond slices for sprinkling
- 1 tablespoon caster sugar for sprinkling
Methods
1. Activate the yeast
Dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm water and leave to stand until foamy. It takes about 5-10 minutes. Meanwhile, weigh and measure the ingredients.
2. Make the dough
Heat the milk in a saucepan and melt the butter in it. Allow to cool to room temperature, then add an egg along with the sugar and whisk.
Weigh the flour, add a pinch of salt and stir briefly. Add the milk mixture as well as the yeast. Knead with the dough hook of the hand mixer for 5-10 minutes.
After kneading, cover the dough with a tea towel and let it rise in a warm place for about 1 hour or until it doubles in size.
Transfer the dough to a lightly floured surface, knead it a few times with your hands, then divide it into three equal parts. Form these into 3 strands of the same length, they should be approx. 50 cm (20″) long, and braid them into a braid. To do this, place the outer strands above the middle strand. Press both ends lightly. Lift the yeast braid onto a baking tray, cover with a tea towel and let it rest again for about 15 minutes.
3. Bake
Preheat the oven to 160°C (320°F). Mix the egg yolk with a tablespoon of milk and, using a pastry brush, brush the yeast dough with it. Finally, sprinkle with almond slices and sugar, then bake for about 35 minutes. Serve slightly warm.
Enjoy!
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