Servings: 6 people
Calories: 320kcal
Cost: $8.00
Equipment
- Large mixing bowl
- Clean kitchen towel
- Baking tray
- Pastry brush
- Oven
Ingredients
- 650 g wheat flour 0000 plus extra for dusting
- 250 g sugar
- 200 ml milk
- 100 ml water
- 100 g butter
- 2 pieces eggs (1 for the dough, 1 to paint)
- 1 tbsp instant yeast
- a pinch salt
Instructions
- In a large bowl, mix the milk, sugar, 1 egg, and butter until well combined.
- Gradually add the flour, stirring as you go.
- Add the water little by little until you get a manageable dough.
- Knead for about 1 minute and then add the instant yeast.
- Cover the dough with a clean kitchen towel and let it rest for 20 minutes.
- Knead again and let it rest for another 20 minutes. Repeat this process three times.
- Divide the dough into three equal parts and shape each part into an elongated strip.
- Arrange the strips side by side and braid them loosely.
- Cover the braid and let it rest for 10-15 minutes.
- Place the braid on a baking tray and beat the remaining egg with a few drops of water, then brush it over the braid.
- Preheat your oven to 230°C (about 450°F).
- Bake the braid for 30-35 minutes, lowering the temperature to 180-200°C (about 350-390°F) after the first 15 minutes.
Notes
For a dairy-free option, substitute the milk and butter with almond milk and vegan butter. Experiment with flavors by adding vanilla extract or cinnamon. Ensure all ingredients are at room temperature for best results. Store in an airtight container for up to 3 days, or freeze for longer storage. Reheat in the oven to restore freshness.
Nutrition
Calories: 320kcal | Carbohydrates: 47g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 6IU | Calcium: 6mg | Iron: 10mg
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