Braided bread
Votes: 2
Time: 40 min plus fermentation time
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
A classic braided bun sprinkled with sesame or poppy seeds can be found in almost any bakery. This recipe allows you to make this familiar treat in your own kitchen, delighting your family and guests. Once you try these delicious homemade buns, you'll want to bake them again and again, not just buy them.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup 2% milk (temperature slightly above 37°C)
- 2 and 1/4 teaspoons dry yeast
- 1/4 cup sugar
- 2 large eggs, room temperature
- 1 large yolk
- 1/4 cup vegetable oil
- 3 and 1/4 cups premium flour
- 1/2 tsp salt
- 1 egg yolk, beaten with 2 tbsp. milk for greasing
- Sesame and poppy seeds for sprinkling
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Cooking the dish according to the recipe:
- Combine all ingredients in a large bowl or in the bowl of a stand mixer fitted with a dough hook. Knead the dough until it forms a smooth mass, then, if using a hand mixer, turn the dough out onto a work surface and knead until smooth (about 5 minutes). If using a mixer, knead for 3 minutes.
- Place the dough in an oiled bowl, cover with cling film and let it rise until doubled in size (about 1 hour 30 minutes).
- Turn the dough out onto a lightly floured work surface, roll it into a long log, and cut into 12 equal pieces. To make braided buns, cut the dough pieces in half and roll each half into a thin rope about 30 cm long. Lay one strand of dough over the other to form a cross.
- Take the two ends of the bottom vertical strand and cross them completely from left to right over the piece of dough lying on top. Weave the horizontal strand from right to left. Weave the strands a couple more times until you reach the ends (the bun will be about 10 cm long). Fold the edges under and place the bun on a parchment-lined baking sheet.
- Repeat with the remaining buns, spacing them at least 5 cm apart. Cover the buns with plastic wrap and let rise for about 45 minutes, until they almost double in size.
- Preheat the oven to 170°C and brush the buns with the egg and milk mixture. Sprinkle with sesame or poppy seeds. Bake for 20-25 minutes, until the buns are a rich golden brown.
The buns are best served warm. However, they can also be reheated for 5 minutes in the oven at 150°C (300°F). The buns taste best the day they're baked..
Author of the recipe - Anna Olson is a pastry chef and television host.
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