Classic Milk Braid

Whip up a delightful, fluffy milk braid perfect for a leisurely Sunday breakfast with this easy-to-follow recipe.


  • 250 ml milk, warmed
  • 1 packet dry yeast (equivalent to 1/2 cube fresh yeast)
  • 60 g sugar
  • 500 g flour
  • A pinch of salt
  • 1 egg
  • 50 g butter, melted
  • Almond flakes, for garnish

For the glaze:

  • 1 egg, beaten with a tablespoon of milk


  1. In a mixing bowl, stir the warm milk with the yeast and sugar until everything is well dissolved.
  2. Add this mixture to a food processor with the flour, pinch of salt, egg, and melted butter. Knead until a smooth dough forms.
  3. Cover the dough with a clean kitchen towel. Let it rise in a warm spot, like an oven set to 60 degrees Celsius, for about 30 minutes. The dough should puff up noticeably.
  4. Once risen, turn out the dough and divide it into four equal portions. Roll each portion into a long strand.
  5. Press the strands together at one end to join them. Weave into a four-strand braid: Cross the left strand under the strand next to it, then over the next one; take the right strand and cross it over to the middle. Repeat this pattern, always starting with the outermost left or right strand, until the braid is complete.
  6. Transfer the braid to a baking sheet lined with parchment paper. Allow it to rest for about 15 minutes.
  7. Preheat your oven to 180 degrees Celsius.
  8. Brush the braid with the egg-milk mixture to give it a golden sheen, and sprinkle with almond flakes for a decorative touch.
  9. Bake for 20-25 minutes or until the braid is golden brown and sounds hollow when tapped.

This milk braid is not only a joy to look at but also a pleasure to eat, with its soft, tender crumb and slightly sweet flavor. Enjoy it warm from the oven with your favorite spreads or as is.

content team

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