Two weeks ago, I had the basic recipe for sweet yeast dough for you, last week my delicious chocolate buns and today I would love to show you the second, oh-so-simple yeast pastry version: yeast braids. And please, don’t worry, if you do not know how to do braid those delicious beauties, you can learn it without any problems. Find a link to a great step-by-step guide below the recipe.
4 cup (500 g) flour
1/3 cup (60 g) sugar
1 pinch of salt
1 cup (250 ml) milk
3 tsp (7 g) yeast
1 egg, room temperature
¾ stick (70 g) butter, room temperature
1 egg yolk
1 tbsp milk
Mix the flour, sugar, and salt together. Warm the milk gently (lukewarm) and stir in the yeast. Add the milk-yeast mix and the whisked egg to the dry ingredients. Mix everything together. Add the butter and work it into the dough.
Put the dough on the work surface and knead vigorously until it is no longer sticky. It should be elastic and feel smooth. Put the dough back in the bowl. Cover with a clean kitchen towel. Let it rise in a warm place for 45 – 60 minutes.
When the volume has doubled, halve the dough and cut those two halves in thirds. Roll out the thirds to approx. 6” long strands. Take three thirds, link them at the upper end over each other and braid the strands from top to bottom *. Do the same for the next three thirds. Put your braids on a tray covered with baking paper. Cover with the kitchen towel and let it rest for another 45 minutes.
Preheat the oven to 360 °F (180 °C). Whisk the egg yolk with the milk and brush the braids generously. Bake the braids for 30 minutes.
* If you’re not sure how to make the braids just hop over to YouTube. You’ll find some great videos on how to do this. This is a video that I thought was quite helpful: How to Make Plaited Bread.