Braided Easter bread

Step 1/8

• 33⅓ ml milk
• 10 g butter (soft)
• 7⅓ g sugar
• ⅞ 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

• 66⅔ g flour
• ⅛ 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.

Step 4/8

• 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

• 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

• 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

• 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!