Today I’d like to propose a 6-branch braid, sprinkled with pearl sugar. You can enjoy it as a snack or for breakfast with the toppings of your choice: butter, jam, spread… or simply plain!
Prep Time: 20 minutes
Rest Time: 3h
Baking Time: 30 minutes at 350°F (180°C)
Difficulty: easy
Yield: one braid
Ingredients
For the dough
- 3/4 cup + 2 tbs milk, lukewarm (2 dl)
- 1 bag active-dry yeast
- 1/3 cup + 1 tablespoon butter, softened (80 g)
- 1/3 cup + 2 tablespoons sugar (100 g)
- 2 eggs, room temperature
- 3 1/2 cups all-purpose flour (500 g)
- 1/2 teaspoon salt
For the decoration
- 2 tablespoons pearl sugar
- 1 egg yolk for brushing
Instructions
Place all the dough ingredients in the bowl of a food processor, making sure that the salt and yeast are not in direct contact, then mix for a few minutes until the dough is smooth.
Cover and leave to stand for 2 hours.
Deflate the dough, then divide into 6 equal parts. Shape into 6 balls about 11.8 inches (30 cm) long.
Gather the 6 strands together at one end.
Braid the 6 strands together, bringing the outer strands inwards.
Place the braid on a lined baking sheet. Cover and leave to rest for 30 to 60 minutes.
Preheat oven to 350°F (180°C).
Glaze braid with egg yolk and sprinkle with pearl sugar.
Bake 30 minutes.
