Sweet Braided Yeast Bread recipe
Ingredients:
- 350 g white bread flour,
- 60 g powdered sugar,
- 20 g fresh yeast,
- 165 ml milk,
- 35 g butter,
- 2 egg yolks,
- 2 teaspoons of vanilla sugar,
- grated zest of half lemon,
- grated zest of half orange,
- optional: 1 full teaspoon of dark cacao powder,
- optional: a few pieces of various nuts for surprise.
Instructions:
1,
Add to the 165 ml warm milk and mix gently:
- 2 teaspoons of sugar (from the 60 g powdered sugar),
- 1 tablespoon of flour (from the 350 g white bread flour),
- sprinkle in the 20 g fresh yeast,
- mix and set this aside for 10-20 minutes for the yeast to dissolve and activate.
2,
Mix all ingredients by hand in a big bowl large enough to hold the dough when risen. Add the following:
- the remaining of the 350 g white bread flour (1 tablespoon of it was “feed to” the yeast),
- the remaining of the 60 g powdered sugar (2 teaspoons were “feed to” the yeast),
- 2 teaspoons of vanilla sugar,
- 35 g warm butter, (just room temperature so it is easier to knead the dough, don’t need to melt it)
- 2 egg yolks,
- grated zest of half lemon,
- grated zest of half orange,
- the activated milk-yeast mixture.
3,
Knead the dough by hand, for about 5 minutes. It will stop sticking to the bowl and become homogene. When homogene keep kneading for another 5 minutes.
Optional: divide the dough into 2 parts and mix in 1 full teaspoon of dark cacao powder to half of the dough to make a multi colored braided yeast bread.
4,
Let the dough rise, covered at warm temperature until doubled in
volume (about 40+ minutes).
5,
Transfer the dough onto a lightly floured surface and divide it into 3 or 4 equal parts depending on how you want your braided bread to look like (We did 4 strands).
Roll each part into a long strand. Place the 4 in a row, parallel to one another.
6,
Pinch the tops of the strands together and braid them.
Tuck the ends of the loaf underneath.
7,
Place the loaf in a baking pan lined with parchment paper and leave the braided loaf for another 40+ minutes to raise in a warm place until puffy.
8,
Brush the loaf with eggwash if you like it shiny.
9,
Bake in the center rack of the 175 Celsius preheated oven for about 25-30 minutes, or until golden-brown.
10,
Remove from the oven and let cool.
Slice and enjoy!
Bake it yourself and tell us in the comments how it turned out for you. Have Fun!
Thanks for watching. Like & Share! Follow our channel for more!
Music: Andreas Theme Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
Ingredients:
- 350 g white bread flour,
- 60 g powdered sugar,
- 20 g fresh yeast,
- 165 ml milk,
- 35 g butter,
- 2 egg yolks,
- 2 teaspoons of vanilla sugar,
- grated zest of half lemon,
- grated zest of half orange,
- optional: 1 full teaspoon of dark cacao powder,
- optional: a few pieces of various nuts for surprise.
Instructions:
1,
Add to the 165 ml warm milk and mix gently:
- 2 teaspoons of sugar (from the 60 g powdered sugar),
- 1 tablespoon of flour (from the 350 g white bread flour),
- sprinkle in the 20 g fresh yeast,
- mix and set this aside for 10-20 minutes for the yeast to dissolve and activate.
2,
Mix all ingredients by hand in a big bowl large enough to hold the dough when risen. Add the following:
- the remaining of the 350 g white bread flour (1 tablespoon of it was “feed to” the yeast),
- the remaining of the 60 g powdered sugar (2 teaspoons were “feed to” the yeast),
- 2 teaspoons of vanilla sugar,
- 35 g warm butter, (just room temperature so it is easier to knead the dough, don’t need to melt it)
- 2 egg yolks,
- grated zest of half lemon,
- grated zest of half orange,
- the activated milk-yeast mixture.
3,
Knead the dough by hand, for about 5 minutes. It will stop sticking to the bowl and become homogene. When homogene keep kneading for another 5 minutes.
Optional: divide the dough into 2 parts and mix in 1 full teaspoon of dark cacao powder to half of the dough to make a multi colored braided yeast bread.
4,
Let the dough rise, covered at warm temperature until doubled in
volume (about 40+ minutes).
5,
Transfer the dough onto a lightly floured surface and divide it into 3 or 4 equal parts depending on how you want your braided bread to look like (We did 4 strands).
Roll each part into a long strand. Place the 4 in a row, parallel to one another.
6,
Pinch the tops of the strands together and braid them.
Tuck the ends of the loaf underneath.
7,
Place the loaf in a baking pan lined with parchment paper and leave the braided loaf for another 40+ minutes to raise in a warm place until puffy.
8,
Brush the loaf with eggwash if you like it shiny.
9,
Bake in the center rack of the 175 Celsius preheated oven for about 25-30 minutes, or until golden-brown.
10,
Remove from the oven and let cool.
Slice and enjoy!
Bake it yourself and tell us in the comments how it turned out for you. Have Fun!
Thanks for watching. Like & Share! Follow our channel for more!
Music: Andreas Theme Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
Category
🛠️
Lifestyle