Whip up a delightful, fluffy milk braid perfect for a leisurely Sunday breakfast with this easy-to-follow recipe.
Ingredients:
- 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
Directions:
- In a mixing bowl, stir the warm milk with the yeast and sugar until everything is well dissolved.
- Add this mixture to a food processor with the flour, pinch of salt, egg, and melted butter. Knead until a smooth dough forms.
- 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.
- Once risen, turn out the dough and divide it into four equal portions. Roll each portion into a long strand.
- 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.
- Transfer the braid to a baking sheet lined with parchment paper. Allow it to rest for about 15 minutes.
- Preheat your oven to 180 degrees Celsius.
- Brush the braid with the egg-milk mixture to give it a golden sheen, and sprinkle with almond flakes for a decorative touch.
- 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.
