Braided Sweet Bread
Delight in the soft, pillowy sweetness of homemade braided sweet bread, a show-stopping treat perfect for any occasion. This recipe combines pantry staples like all-purpose flour, sugar, and eggs with the richness of whole milk, butter, and a hint of vanilla extract to create a light, tender loaf with a subtle sweetness. The artful braid not only adds visual charm but also ensures an even texture throughout the bread. The golden-brown crust, achieved with a glossy egg wash, contrasts beautifully with the fluffy interior. Perfect for breakfast, brunch, or as a stunning centerpiece for special gatherings, this braided sweet bread is as versatile as it is delicious. Pair it with coffee or enjoy it plain—either way, it's bound to impress both the eyes and the taste buds!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 0.25 cup granulated sugar
- 2.25 teaspoons active dry yeast
- 1 teaspoon salt
- 1 cup whole milk
- 0.25 cup unsalted butter
- 2 units large eggs
- 1 teaspoon vanilla extract
- 1 unit egg yolk (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
In a large bowl, combine 2 cups of flour, granulated sugar, yeast, and salt. Stir to mix thoroughly.
In a small saucepan, heat the milk and unsalted butter over medium heat until the butter melts. Allow the mixture to cool until it is lukewarm (about 105-110°F).
Add the milk mixture, eggs, and vanilla extract to the flour mixture. Stir until a sticky dough forms.
Gradually add the remaining 2 cups of flour, 0.5 cup at a time, while stirring or kneading, until the dough comes together and is smooth and elastic (about 8-10 minutes of kneading).
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
Once the dough has risen, punch it down and divide it into three equal portions. Roll each portion into a long rope, about 16 inches in length.
Place the three ropes side by side on a baking sheet lined with parchment paper. Pinch the top ends together, then braid the ropes, pinching the bottom ends together to seal.
Cover the braided dough with a kitchen towel and let it rise again for 30 minutes.
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the egg yolk and water to make the egg wash. Brush the egg wash evenly over the surface of the braided dough.
Bake the bread in the preheated oven for 20-25 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 5.4 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 86 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
