Braided Bread
By chef Leonhard Wenzel
Fluffy homemade braided bread with a crisp crust. Great for breakfast, with jams, butter or spreads.
- 40 min
- total
- Medium
- level
10 min prep · 30 min cook
What you will need
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Flour for baking 125 g -
Milk 62.5 ml -
Butter 20 g
-
Eggs 0.25 pcs -
Fresh yeast 0.13 pcs -
Sugar 0.25 tsp
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Steps to cook
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Prepare the ingredients. This is what awaits on your plate – a fluffy buttery vánočka (hefezopf) made from yeast dough; prepare your ingredients in advance so the work goes smoothly 🍞🔥
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Prepare the yeast. Gently warm the milk until it is at about body temperature (not hot — that would kill the yeast), add the yeast and sugar and stir to dissolve the yeast.
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Work the dough. Put the flour with a pinch of salt into a bowl, pour in the lukewarm milk with the yeast and work the dough.
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Incorporate the butter and let rise. Add lightly softened butter cut into small pieces and knead the dough until smooth and elastic. Then cover it and let it rise for about 1 hour.
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Form the strands. Briefly knead the dough again and divide it into three equal strands.
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Braid and let rise. Braid the strands into a plaited loaf, transfer it to a baking sheet lined with parchment paper. Preheat the oven to 180 °C and let it rise until the oven is fully preheated (approx. 15 minutes)
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Brush and bake. Brush the surface with beaten egg and bake at 180 °C for about 30 minutes until golden.
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Serve. Remove from the oven, let cool briefly and serve 🍽️✨
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