Braided Sweet Bread

1. Activate the Yeast

In a small mixing bowl, dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm water. Let it stand until foamy, which would take about 5–10 minutes. This step ensures your yeast is alive and ready to leaven the dough. If it is not foamy, start with new yeast.

2. Heat the Milk

Heat 250 millilitres of milk in a saucepan and melt 75 grams of unsalted butter in it. Allow the mixture to cool to room temperature.

3. Prepare the Dry Ingredients

In a mixing bowl, combine 550 grams of plain flour, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of cardamom (if using), and the zest of 1 lemon or orange. Stir it briefly.

4. Prepare the Wet Ingredients

In a separate bowl, whisk 1 egg and 75 grams of caster sugar. Add the milk mixture and stir well.

5. Make the Dough

Pour the milk mixture and the activated yeast into the flour mixture. Knead with the dough hook of the electric mixer for 5-7 minutes, or by hand for 8-10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time, but try to keep it soft.

6. First Proofing

After kneading, cover the dough with a tea towel and let it rise in a warm place for about 1 hour or until it doubles in size.

7. Shape the Dough

Once the dough has risen, place it on a lightly floured work surface and knead it a few times to release any air bubbles.

Divide the dough into three equal portions. Form these into 3 strands of the same length, they should be approx. 50 cm (20″) long, and braid them into a braid. To do this, place the outer strands above the middle strand. Tuck the ends underneath.

8. Second Proofing

Transfer the braided loaf to a parchment-lined baking tray, cover with a tea towel and let it proof again for about 30 minutes.

9. Bake

Preheat the oven to 180°C (350°F).

Mix the egg yolk with a tablespoon of milk. Brush it gently over the risen dough and sprinkle with almond slices.

Bake the braided sweet bread for about 25-30 minutes, or until golden brown.

10. Cool and Serve

Let the bread cool on a wire rack before slicing. Enjoy plain, with butter, or lightly toasted!

Tips for the Best Braided Sweet Bread

To ensure that your bread turns out really well, here are a few additional tips:

• Kneading the Dough: Knead the dough until it is smooth and elastic. This usually takes about 8–10 minutes by hand, or 5–7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the rolls their characteristic soft and chewy texture.
• Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.
• Braiding Tip: If the strands shrink when shaping, let them rest for 5 minutes before braiding to relax the gluten.

Variations to Try

Different Spices: For a warm winter touch, add ¼ teaspoon ground nutmeg and a pinch of cloves.

• Glaze: While the baked bread is warm, brush it with honey or sugar syrup to give it a shiny surface.
• Nutty Version: For even more flavour, mix 2 tablespoons of ground almonds or hazelnuts into the flour.

Serving Suggestions

• With Butter and Jam: Serve warm slices with butter, honey or fruit preserves. A tangy jam such as raspberry or apricot goes wonderfully with the spices.
• Toasted and Buttered: Lightly toast a slice and spread it with butter or cream cheese for a comforting breakfast.
• Drizzled with Honey or Chocolate: A light drizzle of honey or melted chocolate creates a particularly pampering feeling.

Storage Tips

At Room Temperature: Store the bread at room temperature in an airtight container or wrapped in foil.

Avoid refrigerating as this will cause the bread to dry out more quickly.

In the Freezer: Wrap the whole loaf or individual slices tightly in cling film and place in a freezer bag. It can be frozen for up to 3 months.

To reheat, thaw at room temperature and warm in a low oven (150°C/300°F) for 10 minutes, or toast the slices directly from the freezer.

My most popular alternative

For more sweet indulgence, check out these delicious recipes:

Brioche Nanterre

Best Banana Bread

Braided Bread with Ajvar

Conclusion

This braided sweet bread is not only delicious, it’s fun to make too! Whether you enjoy it fresh, roasted, or as part of a festive brunch, it’s certain to become a favourite. Give it a try and let me know how it turns out–I’d love to hear about your baking adventures!