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Plaited Easter egg bread recipe


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  • Dish type
  • Bread
  • White bread

Impress friends and family with this show-stopper for Easter. This recipe places whole raw eggs into the plait before baking, so that the bread and the eggs cook together.The eggs can also be dyed for extra colour.

6 people made this

IngredientsServes: 10

  • 310g plain flour
  • 1 teaspoon salt
  • 50g caster sugar
  • 1 (7g) sachet active dried yeast
  • 160ml milk
  • 2 tablespoons butter
  • 2 eggs
  • 5 whole eggs, dyed if desired
  • 2 tablespoons butter, melted

MethodPrep:45min ›Cook:55min ›Extra time:2hr proofing › Ready in:3hr40min

  1. In a large bowl, combine 125g flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
  2. Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 60g flour; beat well. Add the remaining flour, 60g at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Knock back the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 90cm long and 4cm thick. Using the two long pieces of dough, form a loosely plaited ring, leaving spaces for the five coloured eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the plaits of dough.
  5. Preheat oven to 180 C / Gas 4.
  6. Place loaf on a greased baking tray and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in size, about 45 minutes. Brush with melted butter.
  7. Bake in preheated oven for 50 to 55 minutes, or until golden. Remove from the oven and serve warm or allow to cool before enjoying.

Video

Plaited Easter egg bread

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Reviews & ratingsAverage global rating:(302)

Reviews in English (259)

by MAINE-MOMMY

I've alread reviewed this recipe, but I wanted to add something about preventing the color from bleeding. I dyed my eggs for hours to get a rich, dark color. Once they were done I rinsed them in water and dried them very well. When I inserted them into the ring I tried to put them in as deep as possible. Hopefully this helps!Original Review: Beautiful bread! I had to add a little more flour when kneading and shortened the baking time! Perfect!! I made one yesterday for Easter, but my family ate it up so I had to bake another today and it came out even better. Put on sprinkles for added color.-15 Apr 2006

by B Spradley

I love how simple the ingrediants are for this recipe. I've made it several times, the first time I followed the directions exactly, it took all afternoon with all the rising, but it came out great. Since then, i have just thrown everything in my bread machine and placing it on the dough setting, then when finished, i roll out the dough and braid it, let it rise and bake. It's a lot easier for me and still tastes great!-08 Jun 2006

by HROSSA

This was a fun bread to make. The dough was easy to make in my mixer. I doubled the recipe and ended up with a wreath of braided bread. I put brown eggs in the wreath, and filled the center with our dyed easter eggs. It made a beautiful centerpiece for Easter. The bread was good, and I peeled the eggs and they were cooked through. I used eggs straight from the fridge and they were not noticibly warm after the loaf rose. However, the finished loaf should probably be refrigerated for storage if you plan on eating the eggs.-29 Mar 2005


German Easter Bread / Pottweck / Osterbrot / German Easter Bread with Raisins .

There are 150 calories in 1 slice of german easter bread. German easter bread is usually a soft, white loaf made in a boule shape and scored with a cross. Traditional german easter bread is made with a rich egg dough and studded with golden raisins and sprinkled with sliced toasted almonds and pearl sugar. For the traditional german bread you need nothing but flour water and salt. I take this as an excuse to upload my favourite german osterzopf recipe which is. The easter bread tastes best when it is freshly baked and still a little warm, which means that i bake it in in germany, an easter brunch at our house would have this easter bread, fresh rolls, egg salad. Get full nutrition facts and other common serving sizes of german easter bread including 1 oz and 100 g.

I am assuming that this easter bread has its origin in the jewish challah. German easter bread is usually a soft, white loaf made in a boule shape and scored with a cross. Pillsbury hot roll mix 1/2 c. · a deliciously soft and fluffy raisin bread (rosinenbrot) from luisa weiss' classic german baking. The german easter celebration includes lots of preparations. It's a sweet yeast bread made with lots of butter and filled with raisins and. It is a wonderful addition to easter breakfast or any other holiday meal. German sweet easter bread sew historically. Easter breads have long been a tradition around the world.

Sweet German Easter Bread stock photo. Image of cooking . from thumbs.dreamstime.com I am assuming that this easter bread has its origin in the jewish challah. This soft and moist sweet german braided easter bread is an indulgent treat for a cozy easter sunday breakfast. Serve remaining mixture as an accompaniment to bread. I take this as an excuse to upload my favourite german osterzopf recipe which is. · a deliciously soft and fluffy raisin bread (rosinenbrot) from luisa weiss' classic german baking. Get full nutrition facts and other common serving sizes of german easter bread including 1 oz and 100 g. Osterbrot is simple to make meaning that in a few. Recipe for hefezopf, a plaited german sweet bread traditionally made around easter, but it can be formed into a wreath shape to hold chocolate easter eggs in the centre when finished or plaited in a. View top rated german easter bread recipes with ratings and reviews. We bake it for easter and its scent in the house is so wonderful that we almost. This rye bread recipe uses a wonderful mix of flours to get. This sweet bread will look so good on your easter table!

View the video for more details.

Pillsbury hot roll mix 1/2 c. Oma's german rye bread recipe. This bread is low on salt due to the lent time. And german bread culture was officially added by unesco to its intangible cultural heritage list in 2015. Recipe for hefezopf, a plaited german sweet bread traditionally made around easter, but it can be formed into a wreath shape to hold chocolate easter eggs in the centre when finished or plaited in a. Grated remove from oven and cool on wire rack. We bake it for easter and its scent in the house is so wonderful that we almost. This soft and moist sweet german braided easter bread is an indulgent treat for a cozy easter sunday breakfast. It is a wonderful addition to easter breakfast or any other holiday meal. In many european countries, there are various traditions surrounding the use of bread during the easter holidays. It's a sweet yeast bread made with lots of butter and filled with raisins and.

For the traditional german bread you need nothing but flour water and salt. It's a sweet yeast bread made with lots of butter and filled with raisins and. Bread is a staple for most meals in germany:

Sweet German Easter Bread stock photo. Image of easter . from thumbs.dreamstime.com Osterbrot (literally translated as easter bread) is a traditional german bread. It's a sweet yeast bread made with lots of butter and filled with raisins and. Grated remove from oven and cool on wire rack. I take this as an excuse to upload my favourite german osterzopf recipe which is. They celebrate the advent of a new wake up on easter sunday to this delicious german easter bread with a delicious marzipan and.

For the traditional german bread you need nothing but flour water and salt.

In many european countries, there are various traditions surrounding the use of bread during the easter holidays. Traditionally the practice of eating easter bread or sweetened communion bread traces its origin back to byzantium and the orthodox christian church. Easter breads have long been a tradition around the world. Recipe for hefezopf, a plaited german sweet bread traditionally made around easter, but it can be formed into a wreath shape to hold chocolate easter eggs in the centre when finished or plaited in a. I am assuming that this easter bread has its origin in the jewish challah. Easter sweet bread wreath authentic german • best german. I take this as an excuse to upload my favourite german osterzopf recipe which is. German sweet easter bread sew historically. Serve remaining mixture as an accompaniment to bread. We bake it for easter and its scent in the house is so wonderful that we almost. Pillsbury hot roll mix 1/2 c. Special occasions have special types of breads, stollen in christmas time and easter bread during easter. View top rated german easter bread recipes with ratings and reviews. View the video for more details.

And german bread culture was officially added by unesco to its intangible cultural heritage list in 2015. They celebrate the advent of a new wake up on easter sunday to this delicious german easter bread with a delicious marzipan and. Get full nutrition facts and other common serving sizes of german easter bread including 1 oz and 100 g.

German Easter Bread stock image. Image of closeup . from thumbs.dreamstime.com It's a sweet yeast bread made with lots of butter and filled with raisins and. Oma's german rye bread recipe. The breads and buns are the most difficult to replicate outside of germany. Traditional german easter bread is made with a rich egg dough and studded with golden raisins and sprinkled with sliced toasted almonds and pearl sugar. Filled with currants and almonds and scented with lemon peel, german easter bread is not as dense.

It's a sweet yeast bread made with lots of butter and filled with raisins and.

Easter sweet bread wreath authentic german • best german. They celebrate the advent of a new wake up on easter sunday to this delicious german easter bread with a delicious marzipan and. This bread is low on salt due to the lent time. We bake it for easter and its scent in the house is so wonderful that we almost. Bread is a staple for most meals in germany: Get full nutrition facts and other common serving sizes of german easter bread including 1 oz and 100 g. In many european countries, there are various traditions surrounding the use of bread during the easter holidays. German black bread, german rye bread, italian easter bread, etc. View top rated german easter bread recipes with ratings and reviews. Osterbrot is simple to make meaning that in a few. For the traditional german bread you need nothing but flour water and salt.

View top rated german easter bread recipes with ratings and reviews.

This bread is low on salt due to the lent time.

Oma's german rye bread recipe.

I take this as an excuse to upload my favourite german osterzopf recipe which is.

German black bread, german rye bread, italian easter bread, etc.

Serve remaining mixture as an accompaniment to bread.

Bread is a staple for most meals in germany:

Pillsbury hot roll mix 1/2 c.

This rye bread recipe uses a wonderful mix of flours to get.

This rye bread recipe uses a wonderful mix of flours to get.

Bread is a staple for most meals in germany:

Easter breads have long been a tradition around the world.

Oma's german rye bread recipe.

The perfect loaf of bread to serve for breakfast on easter or other special occasions.

Easter sweet bread wreath authentic german • best german.

German easter bread is usually a soft, white loaf made in a boule shape and scored with a cross.

I am assuming that this easter bread has its origin in the jewish challah.

Pillsbury hot roll mix 1/2 c.

Easter breads have long been a tradition around the world.

It's a sweet yeast bread made with lots of butter and filled with raisins and.

We bake it for easter and its scent in the house is so wonderful that we almost.

This bread is low on salt due to the lent time.

Easter breads have long been a tradition around the world.

Serve remaining mixture as an accompaniment to bread.

Filled with currants and almonds and scented with lemon peel, german easter bread is not as dense.

There are 150 calories in 1 slice of german easter bread.

Osterbrot is simple to make meaning that in a few.

The perfect loaf of bread to serve for breakfast on easter or other special occasions.

The easter bread tradition is a custom that is still very much alive in germany and southern europe.


Easter Plaited Bread

This is a Thermomix Everyday Cookbook recipe that I have adapted for use with a conventional method. You can make this Easter Plaited Bread really easily using this method.

It looks long and complicated but it’s not. It’s because I’ve tried to add all the tips and tricks in the method so you learn how to bake rather than just push buttons. Oh does that sound bad, what I mean is, it’s good to know the techniques so that if you have an issue with recipes you can fix them.

You can make it with or without the filling, it can be for Easter or any time of year. This recipe calls for not much egg or butter compared to some French Brioche doughs. It’s a lighter version if you like, so you can eat loads of it LOL. It can be eaten for savoury or sweet, although I prefer not to mix my sweet and savoury so I usually serve it as a sweet. What about you? When do you like to eat brioche?


What does Easter bread taste like?

The typical Easter bread is very soft, fluffy, chewy, and very sweet. It usually requires lots of eggs, flour, sugar, raisins, and lemon zest (we also add some Turkish delight or marzipan).

So, as you can see, it is quite sweet and tasty, but also extremely carb-loaded and packed with sugar.

That is why today we will be making a keto kozunak – tasty diabetic Easter bread for those who cannot enjoy the traditional version. But fear not, our low carb mozzarella bread will be just as sweet and delightful!

Image source: Milica Vladova©


Hefezopf: German Easter Bread Recipe

Hefezopf is a sweet yeast bread made with dried fruit (raisins) and sliced almonds for garnish. It can be formed into a wreath shape to hold chocolate Easter eggs in the centre when finished or plaited in a variety of ways.

Due to quarantine restrictions, I did not have raisins or almonds to hand, so substituted chocolate chips and a sugary egg wash. I chose to form the bread into a 3-stranded plait, but there is flexibility in the method if you wish to do more or bake as a single loaf. Due to the substitution of chocolate chips, my end result was more of a chocolate chip brioche, which is still delicious. Below is the traditional recipe, with my changes the same method applies to the traditional version or other substitutions that may be made. For instance, you may choose to use alternative dried fruits or nuts.

1 Egg
Raisins approx 3/4 cup (or substitute other dried fruit or chocolate chips - I just estimated the quantity)

1-2 tbsp Milk
Sprinkle with sliced almonds

I mixed the egg and milk mixture with about 2 tsp of sugar

1. Combine the flour, sugar, yeast, salt. Be sure to add the yeast and salt on separate sides of the bowl, as mixing them directly together can impede the yeast

2. Heat the milk to lukewarm

3. Add the lukewarm milk to the egg and mix quickly. Then add the milk-egg to the flour mixture. Mix well until combined. The dough will be a bit sticky

4. Knead the dough for about 10 minutes on a floured surface - until the stickiness is gone and the dough feels elastic

5. Put the dough into a lightly greased bowl (with butter), cover, and let it rise in a warm space for an hour

6. After the dough has risen, mix in your dried fruit of choice or chocolate chips.

7. To plait the dough, weigh the dough into 3 equal parts

8. Roll each dough ball into a strand and press the ends of the strands together to begin plaiting

9. Plait the dough as you would hair if you would like a tutorial on plaiting for bread, this is a good link: 3-Stranded Plait by King Arthur Flour

10. Place the plaited dough on a baking sheet covered with parchment paper. Cover and allow to rise for another 15-20 minutes

12. Preheat the oven to 175 C / 350 F

13. Combine the egg yolk and milk (with sugar if desired) and brush the dough thoroughly with the mixture. Add the almonds at this point

14. Bake for 25-30 minutes. Keep an eye on the bread around the 15 to 20 minute mark - if it is turning too brown, cover the top with foil

The bread is best served warm with jam and butter within a few days of baking.


  • Reserve 1 ½ tbsp of beaten egg in a small bowl and refrigerate. Stir flour with granulated sugar, salt and yeast in bowl of a stand mixer fitted with the paddle attachment. Combine milk, butter and ⅓ cup warm water in a measuring cup. Microwave on high until mixture reaches about 110F, about 30 sec. (Liquid must be warm to activate the yeast.)
  • Form a well in the centre of flour mixture. Pour in milk mixture and remaining beaten egg. Stir at low speed until just combined, about 30 sec. Replace paddle with dough hook. Increase speed to medium-high and knead until dough is very smooth and pulls cleanly away from sides and bottom of bowl, about 5 min. (If stand mixer moves around while it kneads, you may have to hold the bowl in place.) Remove hook. Cover bowl with a damp kitchen towel (not terry cloth) and let rise in an unheated oven until doubled in size, about 1 hr.
  • Line a large baking sheet with parchment. Set aside. Transfer dough to a lightly floured counter. Punch down dough, then divide into 3 equal portions. Roll each portion into a long, thin rope about 28 in. long. Arrange ropes side by side, then braid together. Form into a wreath, tucking one end under the other. Place on prepared sheet. Cover with kitchen towel and let stand for 1 hr.
  • Position rack in centre of oven, then preheat to 350F. Brush tops and sides of wreath with reserved beaten egg. Sprinkle with almonds and coarse sugar, if desired.
  • Bake until top is golden brown, 30 to 35 min. Serve warm with butter, or cool on a rack. Bread will keep, covered, at room temp up to 3 days.
  • Calories
  • 250,
  • Protein
  • 7 g,
  • Carbohydrates
  • 43 g,
  • Fat
  • 5 g,
  • Fibre
  • 2 g,
  • Sodium
  • 320 mg.

1 . Reserve 1 ½ tbsp of beaten egg in a small bowl and refrigerate. Stir flour with granulated sugar, salt and yeast in bowl of a stand mixer fitted with the paddle attachment. Combine milk, butter and ⅓ cup warm water in a measuring cup. Microwave on high until mixture reaches about 110F, about 30 sec. (Liquid must be warm to activate the yeast.)

2 . Form a well in the centre of flour mixture. Pour in milk mixture and remaining beaten egg. Stir at low speed until just combined, about
30 sec. Replace paddle with dough hook. Increase speed to medium-high and knead until dough is very smooth and pulls cleanly away from sides and bottom of bowl, about
5 min. (If stand mixer moves around while it kneads, you may have to hold the bowl in place.) Remove hook. Cover bowl with a damp kitchen towel (not terry cloth) and let rise in an unheated oven until doubled in size, about 1 hr.

3 . Line a large baking sheet with parchment. Set aside. Transfer dough to a lightly floured counter. Punch down dough, then divide into
3 equal portions. Roll each portion into a long, thin rope about 28 in. long. Arrange ropes side by side, then braid together. Form into a wreath, tucking one end under the other. Place on prepared sheet. Cover with kitchen towel and let stand for 1 hr.

4 . Position rack in centre of oven, then preheat to 350F. Brush tops and sides of wreath with reserved beaten egg. Sprinkle with almonds and coarse sugar, if desired.

5. Bake until top is golden brown, 30 to 35 min. Serve warm with butter, or cool on a rack. Bread will keep, covered, at room temp up to 3 days.


PROOFING THE BREAD DOUGH

BREAD PROOFING is an essential step for any pillowy bread. However this can be daunting too!

A lot of factors needed to be considered when it comes to PROOFING < Allowing the dough to first rise and second rise >. Sometimes there can be too much humidity, too much chillness and what not.

Proofing in the Instant Pot works well in all conditions. If you do not have an Instant Pot, use the second method, which is universally known.

HOW TO PROOF DOUGH IN INSTANT POT ?

This Instant Pot hack makes the dough proofing quick and easy! Be it dinner rolls or braided bread or vegan challah bread, I find proofing dough in Instant Pot works great every single time, irrespective of the weather and time!

Grease the Inner Pot of the Instant Pot with butter/ oil.

Place the dough in the greased pot. Close the lid and leave the knob in venting.

Select the Yogurt Setting and set the external timer for 30 mins. When the timer beeps, cancel the yogurt setting. Open the lid to see the dough doubled.

Deflate the dough by punching down lightly.

HOW TO PROOF THE DOUGH WITH GREASED BOWL?

If you don’t have an Instant Pot or your Instant Pot does not have a Yogurt button, use this method.

Grease a large bowl and transfer the kneaded dough to the bowl. Cover the bowl with plastic wrap or damp towel. Allow the it rise for 1 – 1 1/2 hours at room temperature or until it doubles the size.

Before I had an Instant Pot, I would place the prepared bowl inside the Oven with the light switch on. This trick also helps in creating a warm atmosphere for the dough to rise.

Remove the cling film/ plastic wrap. Deflate the dough by punching down lightly.

BRAID & SECOND RISE

BAKE THE BREAD

Remove the rolls from the oven and brush the hot rolls with melted butter. Serve these plaited loaves immediately or store up to 3 days in an airtight container.

IF YOU LOVE THIS BRAIDED BREAD,

HAVE YOU MADE THIS RECIPE ?

Be sure to leave a comment and/or give this recipe a ★ rating!

Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures of this easy braided bread loaf.


Braided easy egg bread

Pillow-y soft, tender and delicate, enriched with both eggs and butter this braided egg bread is so easy to make it will soon become your go-to recipe. Oh, and it’s perfect for french toast or bread pudding!

Before I say something else, yes, that is a ginormous braid. But that didn’t matter much. We all took a piece after another until the entire loaf was gone. In less than a day!! I’m actually surprised it even lasted that long. It’s so soft and delicate!

When I first took it out of the oven, all I wanted was to look at this beautifully braided bread with a shiny crust. It looked so pretty, too pretty to be eaten. I was under the spell of its magical aroma that took over my house. I wish I could find a way to bottle this aroma and let some out from time to time.

This egg bread is very similar with my 6 braid challah but like 10 times easier.

Just like its name suggests, it’s enriched with eggs and unlike challah it also has butter (you can also use shortening like the original recipe) and milk. A couple of tablespoons of sugar are added for a little sweetness and you mix everything until you have a soft, elastic dough.

You let the dough rest until doubled in volume. Don’t know when your dough it’s ready? Test it!

Divide the dough in 3 and make a braid. Of course you can braid it in 4-5 or even 6 if you prefer. This time I kept it simple. 3 seemed fitting.

Place the braid on a baking sheet and let rise again, while your oven is heating.

I did only few adaptations to the original recipe. As I already mentioned I used butter (one of my BFFs) instead of shortening and since I love the bread aroma so much I used less yeast, allowing the dough to develop the flavors in its long resting time.

Scared of baking with yeast? Don’t be! Read my Baking with yeast tips and you can also find a lot more info on Red Star Yeast website.

Craving more? Sign up for a trEATs affair email newsletter and get all the recipes sent right to your inbox!

Be sure to follow me on social media, so you never miss an update!


Sweet Braided Yeast Bread (Rosinenzopf)

This braided sweet yeast bread with raisins is by far on of my favorite breakfasts (except for this super-easy sunflower bread). It’s super moist, it’s fluffy and it has a subtle sweet taste (note that it only contains 3 ½ tablespoons sugar). Told you: The perfect breakfast! I also love it as a snack in the afternoon, together with a cup of coffee.

I usually eat it plain when it is freshly baked – and after a couple of days, when every baked good tends to get dry, it tastes still great, spread with butter and good fruit jam.

In Austria, you can get this kind of sweet bread or Challah in every supermarket and my family is kind of obsessed with it. There is not a single day, I would say, that this Rosinenzopf (Rosinen = raisins, Zopf = braid) can’t be found in my parents pantry, ready to be served for last minute guests or serving as accompaniment for the next afternoon coffee.

This braided sweet bread is also a traditional treat, people would eat during the Easter holidays – no Easter Sunday breakfast without Rosinenzopf.


The dough is easy to make and below you’ll find a video tuturial showing how to braid with 4 strands. But if you prefer, you can simply braid with 3 strands.


I made the video for the Easter crescent recipe, to show how to braid with 4 strnads. So simple omit the crescent shaping part at the end.

Update 03/24/2016 – Brioche-Striezel: I’ve made a similar sweet yeasted bread (pic above), using a loaf pan. The recipe makes either three small loafs or 1 big (9࡫-inch). You can find the recipe for this Brioche-Striezel here.

Easy to make traditional Austrian braided raisin bread (Rosinenzopf). It’s super moist, it’s fluffy and it has a subtle sweet taste (note that it only contains 3 ½ tablespoons sugar).

Recipe: Ursula | lilvienna.com

  • 450 g/16 oz (or about 3 ½ cups) white bread flour
  • 7 tablespoons (105 ml) water
  • ½ cup (120 ml) milk
  • 2 ¼ teaspoons (7 g) active dry yeast
  • 5 ½ tablespoons (75 g) unsalted butter, softened
  • 3 ½ tablespoons (50 g) sugar
  • 1 teaspoon vanilla extract
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 ¾ tablespoons (40 g) plain yogurt or greek yogurt
  • 1 ¼ teaspoons fine salt
  • 1 cup (150 g) raisins, soaked in water for 10 minutes, if on the dry side

  1. First, make the tangzhong. In a small saucepan, whisk together 4 tablespoons of water and 2 tablespoons of the bread flour until no lumps remain. Gradually add the remaining 3 tablespoons of water while whisking.
  2. Heat the mixture over low heat, whisking constantly. The mixture should be hot, but not boiling. After just a few minutes, it should thicken to a gel-like consistency. As soon as it comes to a pudding-like consistency, remove it from the heat and cover it. Set aside and let cool to room temperature.
  3. Sprinkle the yeast over the milk and set it aside for 10 minutes for the yeast to activate and dissolve.
  4. Cream butter and sugar together with a mixer, until light in color, about 3 minutes.
  5. Add vanilla extract, egg and egg yolk, mix until combined.
  6. Add yeast-milk, yogurt, salt and cooled tangzhong and mix until combined. Add a good cup of flour, mix until well combined.
  7. Drain the soaked raisins and squeeze out excess water with your hands. Add them to the mixing bowl and mix until they are spread evenly. Time to change your tools: Get rid of the mixer an use a sturdy (wooden) cooking spoon to gradually stir in the rest of the flour (or use a dough hook instead of beaters).
  8. When all ingredients come together knead the dough by hand, for about 5 minutes. Keep your dough in the mixing bowl for this step. The dough will be sticky, but refrain from adding more flour. It helps, if you oil your clean hands before you knead a sticky dough. If the dough is still too tacky to knead, cover the bowl and set it aside for 5-10 minutes. After resting, the dough is way better to knead by hand.
  9. Let the dough rise, covered at warm room temperature until doubled in volume (about 1-1.5 hours) or put it in the fridge to rise overnight (see note).
  10. Transfer the dough onto a lightly floured surface and divide it into 3 or 4 equal parts – depending on how you want your braided bread to look like (I did 4 strands).
  11. Form the dough into 4 balls. With your hands, roll each ball into a strand about 13 inches long. Place the 4 in a row, parallel to one another. Pinch the tops of the strands together and braid them (see video tutorial).
  12. Tuck the ends of the loaf underneath and place the loaf on a baking sheet lined with parchment paper.
  13. Let the braided loaf rise another hour at room temperature until puffy.
  14. Mix the egg yolk with 2 teaspoons milk. Brush the loaf with eggwash, if possible two times.
  15. Bake in the center rack of the 350 °F preheated oven for about 30 minutes, or until golden-brown. Remove from the oven and let cool.

Tangzhong is an Asian technique in which a portion of the flour in the recipe is heated with water to make a roux (gel-like paste), before being cooled and added to the rest of the ingredients. Through the heating process, the flour absorbs the water in a better way, resulting in a softer, moister and fluffier dough.

Long, cold rise: Instead of letting the dough rise at warm room temperature for about an hour, you can put it in the fridge overnight (tightly covered). Before you braid the dough, let it get back to room temperature (about ¾-1 hour).


Preparation

First allow the milk to come to room temperature, then dissolve the yeast in it along with a teaspoon of sugar. Set it aside and let it ferment. With the electric mixer beat the egg and yolks together with the sugar, butter and lemon zest. Add the milk and yeast, lemon juice and a pinch of salt and then add the flour slowly until it turns into a ball (almost like dough for bread). Let it rise for an hour, covered with a damp cloth. After an hour, knead again and then let it rise for another hour. Knead once again and divide the dough into three equal parts. Each part should be shaped until it looks like a loaf 30 cm long. With these three loaves of dough you'll make a single plaited loaf, with the three ends pushed well together to form a "ball" or “head” at one end. The tradition is to put a boiled egg coloured with onion skins in this head of the Monk. If you like the idea, boil the egg in a little water with lots of red onion skins until it takes on a slightly dark colour. When you have made your plait, using your fingers open a hole in the ‘head’ end in which you place the egg with its thickest part upwards. Bake for 30 minutes at 180°C but be careful not to let it brown too much.