Learn How to Make Beautiful Braided Bread
How to make a beautiful loaf of Braided Sweet Bread! This bread is soft & fluffy with just the right touch of sweetness.
RECIPE:
Ingredients
1 cup whole milk 236ml
⅓ cup water 80ml
2 ¼ teaspoons active dry yeast
⅓ cup + 1 teaspoon granulated sugar 70g + 1 teaspoon
5 Tablespoons unsalted butter melted
1 egg + 1 egg yolk save egg white for brushing top
2 teaspoons table salt
4 – 5 cups bread flour or all-purpose flour¹ 500-625g
coarse sugar or granulated sugar for sprinkling on top (I use about 3 Tablespoons)
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Instructions
00:00 Introduction
00:29 Combine milk and water in a heatproof bowl and heat in 30-second increments until mixture reaches a temperature between 105-115F (40-46C). Always stir before temping!
00:50 Pour milk mixture into a large bowl or the bowl of a stand mixer and stir in yeast and one teaspoon granulated sugar. Let sit for 5-10 minutes or until a foam cap has formed on the surface (if mixture does not foam you will need to start over).
01:51 Once foamy, add remaining ⅓ cup sugar, melted butter, egg and egg yolk, salt, and 2 cups (250g) of flour and stir well to combine.
02:41 Gradually add additional flour while stirring (if using a stand mixer use a dough hook on low-speed) until dough clings to itself and forms a ball that is pulling away from the sides of the bowl (scrape bowl as needed). You may not use all of the flour indicated, or you may even need more, go by texture (and see the video if you need visual clues)! When ready, the dough should be slightly tacky to the touch but not so sticky that it cant be managed with your bare hands.
03:59 If using a stand mixer, stir on low speed with dough hook until smooth and elastic, about 5 minutes. If working by hand, transfer dough to a clean surface and knead until smooth and elastic (about 5-10 minutes).
04:22 Lightly oil a large bowl and place dough inside, turning to coat the entire surface lightly with oil. Cover and allow to rise in a warm draft-free place until doubled in size (1-2 hours).
04:45 When dough has doubled, gently deflate and divide into 4 even pieces. Roll each into a 15” rope.
To Make the Braid:
05:24 Lay the 4 strands beside each other on a baking sheet/cookie sheet (I do not recommend lining with parchment paper). Rather than start from one end of the bread and work to the other, I always start from the center (this helps ensure an even braid). I find it helpful to mentally label these pieces 1, 2, 3, and 4 (with 1 being your piece to the far left and 4 on the far right).
06:08 Starting from the center, weave strand 4 over the piece beside it (3), beneath the next one (2) and then over the left-most strand (1).
6:30 Repeat this process, always starting with your furthest-right piece, keeping the strands snug.
07:02 Once you reach the end, press/smash the ends together tightly and fold underneath the braid. Then turn the baking pan 180 degrees and work from the center to complete the other side, following the same steps as above.
08:03 Cover loosely with plastic wrap or a clean towel and allow the bread to rise again for 30-40 minutes in a warm, draft-free place. While it is rising, preheat your oven to 375F (190C).
08:13 Once bread has risen again, lightly brush with reserved egg white and sprinkle with coarse sugar (or regular granulated sugar) and bake for 20 minutes or an instant-read thermometer reads 190F (87C). Enjoy!
Notes
¹Bread flour will yield a chewier bread, but I’ve used both flours with great success in this recipe.
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Apple Pie Rugelach ~ Collab with The Vegetarian Baker Channel ~ Rugelach Recipe ~ Noreen's Kitchen
Click to go to the Vegetarian Baker Channel:
Jac's Pumpkin Pie Cookie Video Here:
Today we have a fun and delicious collaboration to share! I am teaming up with Jac, from the Vegetarian Baker channel to do a couple of videos in celebration of National Cookie Month! Did you know there was a national cookie month? Well there is! And October is the auspicious occasion! So, to honor all things cookie, we are teaming up to share a couple of pie inspired cookie recipes. Jac will be sharing his pumpkin pie cookies and I am sharing these amazing, flaky, rich and delicious apple pie rugelach!
If you are not familiar with what rugelach is, it is a little Jewish or Israeli cookie that when translated to English means little twist. they typically look like a crescent and the original version is filled with cinnamon, sugar and ground nuts. However they fillings can run the gamut. Some of my favorites include raspberry or apricot jam with ground nuts and cinnamon, Nutella or hazelnut spread, brown sugar, you name it! If you can roll it up in the dough, you can make these cookies any way you like them.
This dough is so amazing and reminds me very much of the dough for my grandmother's kifli recipe. It is a very short dough, meaning it has a lot of fat and a little flour, just to hold it all together. A dash of sugar and a splash of vanilla extract add loads of delicious mild flavor to this cookie dough that will be enhanced by the filling you choose to put inside. This is very easy to make in the mixer, just cream the fats, add the flour and flavorings and blend till it comes together. Then I wrap the whole thing in some plastic and stow it in the fridge for at least a half hour. You can make this dough a couple days in advance in preparation for a big baking marathon and have it all read to go.
When you are ready to make the cookies, divide the dough in four and only keep out one portion to work with. Roll it into a 12 to 14 inch circle then using a pastry or pizza cutter, divide the circle into 12 wedges. These will be your cookies.
I made a filling out of shredded apples, golden raisins, sugar and apple pie spice. Sauteed in a bit of butter and let it all cook down into an beautiful thick mixture that was perfect for filling my rugelach. I allowed the filling to cool while the dough was in the fridge. You just don't want the filling to be hot otherwise it will melt all that butter and cream cheese in the dough.
Then you fill you cookies by adding a scant teaspoon to the wide end of each wedge and the roll up like a crescent roll. Place each cookie on an awaiting baking sheet lined with either a parchment or a silicone mat. I brushed the rugelach with egg wash and sprinkled with some coarse crystal sugar for crunch and decoration. Baked them for 15 to 18 minutes until they were lightly browned on top and bottom. Then let them cool on the baking sheet for five minutes before removing to a rack to cool completely.
These cookies are super delicious and you are going to love them. They taste like apple pie, of that you can be sure and they will disappear quickly.
I only made half of the dough because that is all the filling I had. The rest of the dough was wrapped and placed in the freezer. It will be good for up to six months but I will be using mine sooner. Just thaw in the fridge for a day or so when you want to use it and proceed as usual.
I hope you will check out the Vegetarian Baker Channel! He has so many delicious vegetarian versions of awesome recipes I know you will love it! Hit is subscribe button and show him some YouTube family love! Links can be found below! His pumpkin pie cookies look like they will be amazing!
I hope you give these apple pie rugelach a try and I hope you love them!
Happy Eating!
You can find a printable version of this recipe on my website here:
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Super Easy Pistachio Honey Baklava Rolls | Addictively Delicious!!
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The most delicious, addictive rolls that you need to make immediately! Easy pistachio honey baklava rolls with honey syrup, made with pre-made puff pastry. These are my newest obsession and one of the easiest desserts to make! Buttery and flaky puff pastry filled with a pistachio paste, honey, optional raspberry jam, then brushed with a simple honey syrup. Enjoy these buttery pistachio rolls with a cup of coffee or tea for breakfast or afternoon snack!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:59 Making the Filling
01:59 About Puff Pastry
02:27 Making the Rolls
04:40 Shaping the Rolls
05:41 Adding the Egg Wash
06:12 Baking Instructions
06:41 Making Honey Syrup
07:30 Adding the Syrup
08:25 Taste Test
#pistachio #baklava #easyrecipe #dessert #baking #tatyanaseverydayfood #pastries
Cinnamon Raisin Bread - Coooking With Grandpa
Hi everyone! If you need any help with ingredients or questions about the processes, make sure to leave a comment and we'll find an answer!
The ingredients will be measured in weight (oz. & g) and will be for one 1 lb. loaf (unlike how we made 2 loaves in the video).
INGREDIENTS:
Sponge:
Bread Flour --- 7 1/8 oz --- 202 g
Vital Wheat Gluten --- 5/16 oz --- 9 g (Or substitute with more flour)
Instant Yeast --- 2.5 g
Water --- 4 5/8 oz ---132 g
Dough:
Sponge Mixture --- 11 7/8 oz --- 345.5 g
Bread Flour --- 3 3/16 oz --- 90.3 g
Instant Yeast --- 1 g
Sugar --- 5/8 oz --- 17.7 g
NFDM --- 1/4 oz --- 7 g
Salt --- 1/4 oz --- 7 g
Cinnamon --- 3 g
Water --- 1 oz --- 30 g
Butter --- 3/8 oz --- 10.6 g
Raisins (conditioning)
*Soak raisins for 1 hour then drain*
*Use water in final dough*
Raisins --- 5 5/16 oz --- 150.6 g
Water --- 1 5/16 oz --- 37.6 g
Sponge Fermentation
3.5 to 4 hours at 72°-79°F (22°-26°C)
Dough Floor Time --- 10 to 15 min at 80°F(27°C)
Proof --- About an Hour
Score Loaves and Egg wash before baking
Bake at 375°F (190°C) 40-45 min
Chocolate Cinnamon Twists
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Make these chocolate cinnamon twists a weekend morning tradition! Fun to make with your whole family.
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