Braided Easter bread

Based on 72 ratings

Mengting

Founder at Kitchen Stories

www.kitchenstories.com

Difficulty

Hard 💪
60
min.
Preparation
30
min.
Baking
120
min.
Resting

Ingredients

Servings:-15+
250 ml milk
75 g butter (soft)
55 g sugar
7 g yeast (dry)
500 g all-purpose flour
eggs
1 tsp salt
salt
sugar
flour for work surface
Metric
Imperial

Utensils

  • small saucepan
  • cooking spoon
  • standing mixer or hand mixer with dough hooks
  • clean kitchen towel
  • large bowl
  • cutting board
  • knife
  • baking sheet
  • parchment paper
  • oven
  • brush
  • small bowl

Nutrition per serving

Cal
191
Protein
5 g
Fat
6 g
Carb
29 g
  • Step 1/8

    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.
    • 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

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

    Transfer dough to a lightly floured surface and continue to knead by hand.
    • flour for work surface

    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.
    • 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

    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.
    • 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.

    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.
    • 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.

  • 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.
    • eggs
    • salt
    • sugar
    • oven
    • brush
    • small bowl

    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.

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