Creamy braid bread, with its soft, buttery crumb and glossy, golden crust, is a delightful treat perfect for breakfast or afternoon tea. Here’s a simplified guide to crafting this bakery favorite at home.
Ingredients: For the dough, you’ll need 500g bread flour, 60g sugar, 10g salt, 10g instant yeast, 250ml warm milk, 2 eggs, and 100g softened butter. For the creamy filling, mix 200ml heavy cream, 30g sugar, and 1 tsp vanilla extract until slightly thickened.
Steps:
1. Prepare the dough: Combine flour, sugar, salt, and yeast. Warm milk to 35°C, then add to the dry ingredients along with eggs. Knead for 10 minutes until smooth. Incorporate softened butter and knead until the dough is elastic and no longer sticky.
2. First rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
3. Shape the braid: Punch down the dough and divide it into 3 equal parts. Roll each into a 30cm rope. Braid the ropes together, pinch the ends, and tuck them underneath. Place the braid on a baking sheet lined with parchment paper.
4. Add filling: Spoon the creamy filling along the center of the braid, leaving a 2cm border at the ends.
5. Second rise: Cover and let it rise for 30 minutes. Brush the surface with an egg wash (1 egg + 1 tbsp milk) for a glossy finish.
6. Bake: Preheat the oven to 180°C (350°F). Bake for 25–30 minutes until golden brown. Cool slightly before slicing.
Enjoy your homemade creamy braid bread, best served warm with a cup of coffee!
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