Servings: 8 people
Calories: 250kcal
Cost: $10
Equipment
- Large mixing bowl
- Rolling pin
- Baking tray
- Parchment paper
- Pastry brush
Ingredients
- 650 g wheat flour (plus 100 g extra for dusting)
- 250 g sugar
- 200 ml milk
- 100 ml water
- 100 g butter
- 1 egg (for dough)
- 1 egg (for brushing)
- 1 tablespoon instant yeast
- a pinch salt
Instructions
- In a large mixing bowl, combine the milk, sugar, one egg, softened butter, and flour. Gradually add water while stirring until a smooth dough forms.
- Knead the dough for about a minute until it's soft and slightly sticky, then add the instant yeast and knead quickly again.
- Cover the dough with a kitchen towel and let it rest for 20 minutes. Knead briefly and let it sit for another 20 minutes. Repeat this process three times total.
- Divide the rested dough into three equal parts and roll each into long strips, then braid them together.
- Cover the braided dough and let it rest for 10-15 minutes before baking.
- Place the braided dough on a lined baking tray, brush with the remaining beaten egg and water mixture, and preheat the oven to 230°C (446°F).
- Bake for 30-35 minutes, reducing the temperature to 180-200°C halfway through to prevent burning.
- Let the bread cool completely on a wire rack before slicing and serve.
Notes
For added flavor, incorporate a teaspoon of vanilla extract into the dough. Store the bread in an airtight container at room temperature for up to two days or freeze for up to a month. Reheat in the oven for a few minutes before serving to restore freshness. Experiment with different fillings like raisins or nuts for a unique twist!
Nutrition
Calories: 250kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 120mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Calcium: 100mg | Iron: 1.5mg
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