Braided Easter bread

Step 1/8

• 250 ml milk
• 75 g butter (soft)
• 50 g sugar
• 7 g yeast (dry)

• small saucepan
• cooking spoon

Heat milk in a small saucepan over low-medium heat. Add butter and slowly melt. Then, gradually add the sugar and dry yeast and stir to combine. Be careful not to overheat the milk.

Step 2/8

• 500 g all-purpose flour
• 1 tsp salt
• 1 eggs

• standing mixer or hand mixer with dough hooks

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

• flour for work surface

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

Step 4/8

• clean kitchen towel
• large bowl

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

• flour for work surface

• 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.

Step 7/8

• baking sheet
• parchment paper

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