Homemade yeast braids fill you with a special peace \u2013 as if for a moment you find yourself in your grandmother’s kitchen, where the dough rises quietly like the morning light.
The result is always pleasing: soft, fluffy, slightly sweet pastries that disappear from the baking sheet faster than they cool down.<\/p>\n\n\n\n
\ud83d\udc49 Follow our page, like \ud83d\udc4d, share this article and help spread awareness \u2013 you can save your life and the lives of your loved ones.<\/p>\n\n\n\n
\ud83c\udf3f What is important for braids to be truly fluffy?<\/p>\n\n\n\n
In the case of yeast dough, it is not strength that matters, but attention. Just follow a few rules that will make the difference between a baked treat and a sunny morning:<\/p>\n\n\n\n
\u2714 The milk should be warm, not hot or cold
At the right temperature, the yeast will wake up but not burn.<\/p>\n\n\n\n
\u2714 The flour should be just plain, sifted
Sifting it will foam it up, and the dough will be softer and lighter.<\/p>\n\n\n\n
\u2714 Soft, room temperature butter
If the butter is too cold, it will slow down the rising process.<\/p>\n\n\n\n
Thanks to this, the dough behaves well, it is nice to work with, and the resulting braids are pillowy soft.<\/p>\n\n\n\n
\ud83e\udd5b Ingredients for the dough:
250 ml lukewarm milk
20 g fresh yeast
10 g vanilla sugar
4 tablespoons sugar
2 eggs
\u00bd teaspoon salt
500 g fine flour
40 g soft butter
250 g condensed (sweetened) milk for greasing
\ud83d\udc69\u200d\ud83c\udf73 Making sweet braids step by step<\/p>\n\n\n\n
Activating the yeast
Mix the yeast and sugar into the lukewarm milk.
Let stand for about 15 minutes – the mixture will start to foam and come to life nicely.
Preparing the dough
Add the eggs, salt and vanilla sugar to the activated mixture.
Gradually start adding the sifted flour and mix until you get a soft, slightly sticky dough.
When the dough has come together, mix in the soft butter.<\/p>\n\n\n\n
The dough should be smooth and elastic.<\/p>\n\n\n\n
Cover with foil and let rise in a warm place for an hour.<\/p>\n\n\n\n
Shaping the braids
Knead the risen dough lightly and divide into 9 equal parts (about 105 g each).<\/p>\n\n\n\n
Roll each part into a thin roll.<\/p>\n\n\n\n
Take three rolls and braid them into a classic braid.<\/p>\n\n\n\n
Press the ends down so they hold their shape.<\/p>\n\n\n\n
Place the braids on a baking sheet, cover with foil and let rest for 15 minutes.<\/p>\n\n\n\n
Baking
Brush the braids with a beaten egg.<\/p>\n\n\n\n
Bake at 180 \u00b0C for about 25 minutes until golden brown, a delicate honey color.<\/p>\n\n\n\n
Finishing
Brush the hot buns with condensed milk.
Leave to soak – they will acquire a wonderful aroma, softness and sweetness.<\/p>\n\n\n\n
\u2728 Result?
Braids that melt between your fingers.<\/p>\n\n\n\n
They are sweet, fluffy, fragrant.
And most importantly \u2013 they work the first time.<\/p>\n","protected":false},"excerpt":{"rendered":"
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