Homemade Braided Bread

Hey foodies!

I'm continuing with my Swiss traditions! What could be better on a Sunday morning than a good homemade braided bread?

I think we can all agree that braided bread is part of our culture and something we're proud of!

I've given the traditional braid a little twist by adding pearl sugar and flaked almonds. :o) I also made a three-strand braid instead of two, as I find it prettier.

This recipe can be made in a vegan version.

For a braid of about 1kg you will need:

- 500gr of flour

- 1 tsp of salt

- 75gr of butter (plant-based butter)

- 275gr of lukewarm milk (plant-based milk)

- 21gr of fresh yeast

- 40gr of sugar

- 1 egg yolk (10gr of plant-based milk)

- 20gr of heavy cream (plant-based cream)

- Pearl sugar

- Flaked almonds

Let's get started with the recipe!

Start by pouring 500gr of flour into a bowl and add 1 tsp of salt.

Mix the two ingredients together with a spoon.

Make a well in your flour, add 75gr of butter (plant-based butter), then set aside.

Pour 275gr of milk (plant-based milk) into a glass bowl, then heat the milk for 30 seconds in the microwave. Your milk should be lukewarm but not scalding!

Then add 21gr of fresh yeast, crumbled, and mix lightly with a spoon.

Pour the milk/yeast mixture over the butter, right in the middle of the bowl.

Add 40gr of sugar over the milk and mix (with a spatula) the centre of the bowl, picking up a little flour, the sugar, the butter, the yeast and the milk.

Be careful! Do not mix in all the flour. Simply use a spatula, place it in the centre of the bowl and very gently mix only the centre.

This way we will create a starter. The flour and sugar will help the yeast develop. Let the mixture rest for 10 minutes. It will rise slightly and bubble.

Once the 10 minutes are up, mix everything together with the dough hook for 5 minutes.

Your dough should be soft and elastic.

Cut the dough in half and you'll see air bubbles. Perfect!

Shape the dough into a ball and place it back in the centre of the bowl.

Then place a damp cloth over the bowl and create a proving environment by placing the bowl in the oven with a large bowl of hot water.

If you need to use your oven, simply use an airtight plastic container. That will do the job just fine. :o)

Let the dough rise for 1h-1h30. Do not open the oven or the container during this time.

Your dough has doubled in size! Woohoo!

Preheat your oven to 180°C, fan-assisted.

Divide it into 3 portions of approximately 280gr.

Then roll each piece of dough into a long strand.

Braid the three strands together. Just like braiding hair. :o)

For both ends, simply tuck the end underneath the braid. No one will notice.

Place the braid on a perforated tray lined with a perforated mat. This way the baking will be absolutely perfect!

Then pour one egg yolk into a bowl with 20gr of heavy cream and mix with a pastry brush.

For the vegan version, mix 10gr of plant-based milk and 20gr of plant-based cream.

Brush your braid, then let it rest for 5 minutes. Brush it again a second time.

This way, your braid will be beautifully golden once baked.

Sprinkle the braid with pearl sugar and flaked almonds. Be generous.

Let the braid rest for another 5 good minutes. It will rise slightly.

Bake it for 45 minutes at 180°C, fan-assisted.

And there you have it, an absolutely indulgent braid!

I hope you enjoy this tutorial and that you'll give this new recipe a try.

Have a wonderful day!

Karin

All the equipment used can be found at the bottom of the recipe.