Caramel Braid Sweet Bread
Indulge in the irresistible allure of Caramel Braid Sweet Bread, a show-stopping dessert bread that blends pillowy, golden dough with a luscious caramel filling. This braided masterpiece starts with a soft, slightly sweet yeast-based dough that's woven to perfection, encasing a velvety layer of melted caramel made from soft candies and cream. Featuring the perfect combination of tender bread and rich, gooey sweetness, this recipe is surprisingly simple to execute, with clear instructions for braiding and baking. Ideal for holiday gatherings, brunch spreads, or as a comforting homemade treat, this stunning bread is crowned with a glossy egg wash for a bakery-quality finish. Serve slices warm to showcase the gooey caramel or at room temperature for a satisfying, chewy texture. Perfect for bread lovers, caramel enthusiasts, and anyone looking to wow with a unique baked creation!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 1 cups Whole milk
- 4 tablespoons Unsalted butter (melted)
- 1 Large egg
- 1 cups Soft caramel candies (unwrapped)
- 2 tablespoons Heavy cream
- 1 Egg wash (1 egg beaten with 1 tablespoon of water)
Instructions
In a large bowl, combine the flour, granulated sugar, salt, and instant yeast.
Warm the milk until it is lukewarm (about 110°F/43°C), then add it to the dry ingredients along with the melted butter and egg. Mix until a dough begins to form.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, you can knead the dough using a stand mixer with a dough hook for 5-7 minutes.
Place the dough in a greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
While the dough is rising, prepare the caramel filling by melting the soft caramel candies with the heavy cream in a small saucepan over low heat, stirring constantly until smooth. Allow it to cool slightly.
Once the dough has risen, punch it down and roll it out into a rectangle approximately 14x10 inches.
Spread the caramel filling evenly down the center third of the dough, leaving the outer thirds empty for braiding.
Using a sharp knife or pizza cutter, cut 1-inch wide strips along both sides of the dough rectangle, stopping just before the caramel filling. Fold the top edge of the dough over the filling, then begin folding the strips diagonally across the filling, alternating sides to create a braid.
Carefully transfer the braided dough to a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a kitchen towel and allow it to rise again for 30 minutes.
Preheat your oven to 350°F (175°C). Brush the braid with egg wash to give it a golden, shiny crust.
Bake for 20-25 minutes, or until the bread is golden brown and cooked through. Let it cool on a wire rack for at least 10 minutes before serving.
Slice and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 3123 mg | 136% | |
| Total Carbohydrate | 571.4 g | 208% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 215.3 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 597 mg | 46% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1383 mg | 29% | |
*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.
