Egg Braid
This sweet and savory Egg Braid is made with a luxurious and versatile dough in the tradition of festive braided breads. Easy to prepare yet elegant to serve!
Ingredients
- 1 cup whole milk
- 2 ounces unsalted butter
- 3 tablespoons granulated sugar
- 2 teaspoons salt
- 1 package active dry yeast
- ¼ cup very warm water
- 2 eggs, plus 1 yolk
- 5 cups all-purpose flour
- 1 egg, whisked with 1 teaspoon water for glazing
- Swedish pearl sugar, blanched almonds, poppy or sesame seeds, optional for garnish
Instructions
- In a small saucepan, bring the milk just to a simmer.
- Pour the milk over the butter, sugar and salt in a stand mixer or other large mixing bowl.
- Stir to melt the butter and dissolve the sugar and salt.
- Sprinkle the yeast over the warm water. Stir and let stand for about 10 minutes until foamy.
- Add the yeast mixture to the warm butter and milk mixture in the bowl. Mix in the eggs and yolk.
- If using a stand mixer, add all of the flour at once and use the dough hook attachment to bring the dough together. Alternatively, mix in the flour a cup at a time by hand.
- Transfer the dough to a lightly floured surface and knead until smooth. You should not need to add any more flour at this point. The dough will become very elastic and silky.
- Place the dough in a large oiled bowl. Cover with plastic or a damp tea towel and let rise for 2 hours in a warm spot.
- Punch the dough down and let rise for 30 more minutes.
- Punch down and divide the dough into 3 equal pieces for 1 large braided loaf or 6 pieces for 2 smaller loaves.
- Form each piece into smooth balls and let rest under a towel for 5 minutes.
- Roll each ball into a rope, 24-inches long for the large strands or 12 to 16-inches for smaller strands.
- Braid the strands together and pinch together the ends and tuck under the loaf or loaves.
- Place the braid(s) on a parchment-lined baking sheet. Cover with plastic and let rise for 30 minutes.
- Preheat the oven to 375°.
- Whisk together the remaining egg with the teaspoon of water. Brush this glaze on the braid(s) and sprinkle with any desired toppings like pearl sugar, almonds or seeds.
- Bake the large loaf for about 25 minutes and slightly less for smaller braids. You want them to be golden brown but not get too dark.
- Cool the Egg Braids completely before slicing and serving. Delicious with butter and jam or used for sandwiches or toast!
Notes
Tips for Success:
- This dough is quite versatile and can be baked in a number of different ways. I demonstrated one large braid, but 2 braids may also be baked.
- You can also bake smaller braids in oiled bread pans for a more loaf-like shape.
- The Egg Braid is delicious plain, but the addition of pearl sugar, nuts or seeds adds interesting flavor and texture.