Braided Easter bread

Braided Easter bread

Based on 117 ratings
Mengting

Mengting

Founder at Kitchen Stories

www.kitchenstories.com

Difficulty

Hard 💪

Preparation

60 min

Baking

30 min

Resting

120 min

Ingredients

2Servings
33⅓ ml
milk
10 g
butter (soft)
7⅓ g
sugar
g
active dry yeast
66⅔ g
flour
¼
eggs
tsp
salt
salt
sugar
flour (for dusting)
MetricImperial

Utensils

saucepan (small), cooking spoon, stand mixer with dough hook, bowl (large), kitchen towel, cutting board, knife, parchment paper, baking sheet, oven, pastry brush, bowl (small)

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How-To Videos

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Nutrition per serving

Cal191
Fat6 g
Protein5 g
Carb29 g
  • Step 1/8

    Heat milk in a small saucepan over low-medium heat. Add butter and slowly melt. Remove from heat, let cool until just barely warm, and gradually add the sugar and dry yeast. Stir to combine.
    • 33⅓ ml milk
    • 10 g butter (soft)
    • 7⅓ g sugar
    • g active dry yeast
    • saucepan (small)
    • cooking spoon

    Heat milk in a small saucepan over low-medium heat. Add butter and slowly melt. Remove from heat, let cool until just barely warm, and gradually add the sugar and dry yeast. Stir to combine.

  • Step 2/8

    Place flour and some salt into a large bowl. Add the egg. Slowly pour in the milk mixture. Using a standing mixer or a hand mixer, knead until an elastic dough forms.
    • 66⅔ g flour
    • tsp salt
    • ¼ eggs
    • stand mixer with dough hook

    Place flour and some salt into a large bowl. Add the egg. Slowly pour in the milk mixture. Using a standing mixer or a hand mixer, knead until an elastic dough forms.

  • Step 3/8

    Transfer dough to a lightly floured surface and continue to knead by hand.

    Transfer dough to a lightly floured surface and continue to knead by hand.

  • Step 4/8

    Place dough into large bowl and cover with a clean kitchen towel. Allow to rise in a warm place for approx. 1 – 2 hours until doubled in volume.
    • bowl (large)
    • kitchen towel

    Place dough into large bowl and cover with a clean kitchen towel. Allow to rise in a warm place for approx. 1 – 2 hours until doubled in volume.

  • Step 5/8

    Transfer dough to a lightly floured cutting board. Knead and form a log. Carefully flatten the log with your hands. With a sharp knife, separate the dough into three strings. Make sure to leave the upper part intact.
    • cutting board
    • knife

    Transfer dough to a lightly floured cutting board. Knead and form a log. Carefully flatten the log with your hands. With a sharp knife, separate the dough into three strings. Make sure to leave the upper part intact.

  • Step 6/8

    Beginning from the top, carefully braid dough into a loaf. Tightly seal loose ends.

    Beginning from the top, carefully braid dough into a loaf. Tightly seal loose ends.

  • Step 7/8

    Transfer braid to a lined baking sheet. Cover and allow to rise in a warm place for approx. 45 – 60 min.
    • parchment paper
    • baking sheet

    Transfer braid to a lined baking sheet. Cover and allow to rise in a warm place for approx. 45 – 60 min.

  • Step 8/8

    Preheat oven to 200°C. In a small bowl, combine egg, 2 pinches of sugar and 1 pinch of salt. Whisk until creamy. Brush dough with the egg mixture. Transfer to oven and bake for approx. 30 – 35 min. until golden. Remove from oven and allow to cool. Enjoy for breakfast or with your afternoon tea.
    • oven
    • pastry brush
    • bowl (small)

    Preheat oven to 200°C. In a small bowl, combine egg, 2 pinches of sugar and 1 pinch of salt. Whisk until creamy. Brush dough with the egg mixture. Transfer to oven and bake for approx. 30 – 35 min. until golden. Remove from oven and allow to cool. Enjoy for breakfast or with your afternoon tea.

  • Enjoy your meal!

    Braided Easter bread

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