Sweet Bread Brioche or Butter Braid

Step-by-step preparation

Cooking time: 7 hr

1. STEP 1

   

   Add all the dry ingredients to the sifted flour and mix everything well.!!! Regarding kneading the dough!!! by hand or with a combine!!! Of course, it’s better to do this with a food processor (or a bread machine). If you knead with your hands, multiply the kneading time by two!!! Then add eggs and milk! room temperature! And start kneading the dough for 10 minutes.

2. STEP 2

   

   After 10 minutes, begin adding COLD butter cube by cube. When all the oil has been added, add candied fruits. I have homemade ones, I made them myself. I already had the recipe on the site. If interested, take a look. Or candied fruits can be replaced with raisins, zest, or not added at all. Here is already a wish. If you add less sugar, you can generally bake rich bread and serve it with cheese or cream cheese.

3. STEP 3

   

   The readiness of the dough can be determined by the so-called “gluten window”. You can stretch a piece of dough with both hands; if it doesn’t break, it’s ready.

4. STEP 4

   

   And put it in a warm place for 1-1.5 hours to proof. I usually put it in the microwave and put a glass of hot water next to it. Or in the oven with the light on.

5. STEP 5

   

   1.5 hours have passed. This dough should not increase in size much, it is quite heavy, with a lot of baking. But this time is enough!! Gently knead it, you don’t need to do much, just return it to its previous shape. Wrap it in film and put it in the FRIDGE. For a minimum of 4 hours, but preferably overnight. In general, this dough can last in the refrigerator for up to 3 days. And absolutely nothing will happen to him.

6. STEP 6

   

   My dough spent a day in the refrigerator. But from experience I will say that a night is quite enough. Let it warm up for 5 minutes and form the buns. There is no need to press it down too much; it will fall down during the molding process.

7. STEP 7

   

   I divide the dough in half. Then one half into 3 equal parts, the second into five.

8. STEP 8

   

   I round it, cover it with film and let it rest for a couple of minutes. I greased both baking dishes with butter, then sprinkled them with flour, and put parchment on the bottom. To make it easier to remove after baking.

9. STEP 9

   

   And I form a regular braid of three strands. I sprinkle it on top, then roll it in sugar and cinnamon. Proportions: 20 gr. sugar, 0.5 tsp. cinnamon, a pinch of salt.

10. STEP 10

    

    I tuck the edges in and carefully transfer them to the mold. You can also sprinkle some remaining cinnamon sugar on top.

11. STEP 11

    

    For buns, roll out the dough into a small rectangular layer and spread the filling on top. Literally a couple of teaspoons. This dough is very soft and airy. When proofing in a mold with a lot of filling, it may not hold up and fall off. I used strawberry jam. If desired, you can use any jam, jam, caramel, condensed milk, chocolate, dried fruit, or something not sweet, for example: cheese, herbs...

12. STEP 12

    

    Leave the edges free to make it easier to pinch. And fold it into an envelope.

13. STEP 13

    

    Cover with film and leave in a warm place to rise. It will take 1-1.5 hours. The dough should double in size.

14. STEP 14

    

    I grease it with milk and send it to a preheated oven at 165-170 degrees for 40 minutes. Top-bottom mode. But it’s better to focus on your oven.

15. STEP 15

    

    After baking, while the buns are still hot, brush them with melted butter. Let cool on a wire rack.

16. STEP 16

    

    Sprinkle generously with powdered sugar. And you can serve.

17. STEP 17

    

    Scones with jam are perfect with a glass of milk, and braided cinnamon with a cup of morning coffee. Bon appetit!!!