Custard Braid

Category: Yeast bread
Custard Braid


wheat flour of the highest grade 30 g
milk 150 g
welding all
dry yeast 3 g
sugar 10 g
dough all
wheat flour of the highest grade 240 g
milk 50 g
sugar 20 g
salt 3 g
egg 45 g
butter 35 g
egg 20 g
poppy or sesame 1 tbsp. l

Cooking method

  • Welding:
  • Custard BraidBring the milk (I had melted milk) to a boil. Pour it into flour, stir.
  • Pour the flour brew into a thermos and leave for 40-50 minutes.
  • Dough:
  • Custard BraidPour the tea leaves into a bowl, cool until warm. Add sugar and yeast, stir.
  • Custard BraidTighten the bowl with plastic wrap. Leave the dough at room temperature for 45 minutes.
  • Dough:
  • Custard BraidAdd flour to the dough (1 tbsp. L leave), egg, milk and sugar. Knead for 8-9 minutes.
  • Custard BraidAdd softened butter, salt and remaining flour. Knead a soft, non-sticky dough. Fermentation for an hour and a half at room temperature.
  • Custard BraidIn the middle of fermentation, stretch and fold the dough.
  • Custard BraidDough at the end of fermentation.
  • Custard BraidKnead the finished dough, divide into the required number of pieces.
  • Roll each piece of dough thinly, roll into a long roll, let the preliminary proofing for 10 minutes. Then roll it on the table, lengthening it.
  • Custard BraidForm a braid. Transfer to a baking sheet, cover loosely with plastic wrap. Proof for 50-60 minutes.
  • Custard BraidBefore planting in the oven, brush the braid with an egg, sprinkle with sesame seeds or poppy seeds.
  • Bake in an oven preheated to 220C (convection 200C) degrees, with steam for the first 6-7 minutes. Then lower the temperature to 180C (convection 160C) degrees and bring the bread to readiness.
  • Custard Braid

The dish is designed for

1 loaf weighing 480 grams

The beauty is incredible!
And what a scent!
Sonadora, Manya, the cutter is super, like all your bars. you can not even bake, but just admire from the picture.
celfh, Tatyana, Tatyana1103, Tatyana, thanks a lot, girls. I would be glad if the recipe is useful to you.
Another beauty! From which it is impossible to resist! I still can't tune in to the previous braid, but here is another one!
At least visually while I admire! We began to eat little bread, so I rarely bake it. I don't even know when I will force myself to try to create such tempting pastries!
And bookmark again!
nila, Nelya, Thank you. I would be glad if you like it.
We also eat little bread. I store it in the refrigerator.
I got it right
Quote: Tatyana1103

Sonadora, Manya, the cutter is super, like all your bars. you can not even bake, but just admire from the picture.
I completely agree.
Zhanna, Natalia, Thank you so much. But it's better not to admire, but to eat.

Yesterday I didn't press the submit button. Star i
The daughter forbade her to bake again, she says it's too tasty, I have to eat all
The husband ordered it for tomorrow.
Thank you, Manechka
Jeanne, what a beauty! Thank you very much for your trust and for trying. It is very nice that yours were appreciated.
Can you share how you braided it so beautifully?
Submit “honest bread. Challah"
The recipe is not very good, but the technique pleases
Thank you! I will learn new weaving techniques.

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