Braided Bread
This brioche braided bread is so beautiful, I tend to bake this every year at Easter. Its beautiful, it looks fancy and its different than hot cross buns. The best part, is that while its easy to alternate or braid the dough layers, this braided bread elevates the bread to make YOU look like a superstar. Big points for easy work that looks extra complex!!
I brought this loaf to a birthday brunch. What a hit! It’s unexpected to have a treat that has real diversity – not just chocolate or just cinnamon. As I promised this recipe to everyone at brunch, I am also sharing this with you! Let’s go baking! Brunch is served!
Braided Bread
It's beautiful, it looks like complex and its ideal for a potluck brunch or a special event brunch.
Ingredients
Method
Bread Dough
- Warm oven – proof setting at 140F or add 3-4 cups of boiling water to a large bowl inside the oven and close the door.
- In a liquid measuring cup, add instant yeast to 110F warm milk and set aside for 5-10 minutes to proof and foam.
- In a mixer bowl with a dough hook, mix shortening, sugar, 2 cups flour, salt and eggs.
- Pour in the foamy yeast milk mixture into the mixer bowl with another 1 cup of flour and 4 tablespoon pieces of butter.
- Let the dough hook bring the dough together. Allow dough to rest for 5 minutes. This allows the dough to absorb the water and gluten to start working before kneading further.
- Allow mixer to knead dough is smooth for 5 minutes or until a small piece of dough will stretch to almost translucent across 2” inches when pulled apart. If the dough does not stretch, continue to stir/ knead with the machine for another 2-5 minutes. Dough should be soft and sticky.
- Shape dough into a ball shape in the same mixing bowl, allow dough to rise in the oven for 60 minutes or until dough doubles in size.
Chocolate Almond Filling
- Meanwhile, use a soft spatula and mix ¼ cup butter, cocoa powder, brown sugar, cinnamon powder and almond flour together in a small bowl.
Braiding
- Place dough on lightly floured surface and using a knife, cut into 2 equal pieces of dough.
- On a floured surface, roll out bread dough into 10” x 18” or ¼” thickness.
- Spread a thin layer of the Chocolate Almond Filling onto bread dough from edge to edge. (The filling will be thin. It is not necessary for the filling to be spread evenly.
- Roll the dough along the long edge into a log (similar to cinnamon buns). No need to seal or pinch dough close. Roll the dough so the seam is on the bottom.
- Using a knife, cut the dough log lengthwise.
- Roll each half of the dough log so the cut edge with the layers is facing upwards.
- Alternate the cross sections of the log lengths: take one dough roll and lay until a lopsided “U” shape where one side is longer.
- Take the long side of the “U” to cross across the short side of the “U”.
- Continue to take the long side of the “U” and put under the short side of the “U”.
- Pull the long side of the “U” through the hole, as a dough knot has been formed.
- Take the ends of the “U”, pinch together and fold underneath the dough.
- Place the dough knot into a loaf pan. Repeat braiding with the other piece of dough. Allow to proof for 30 minutes while pre-heating oven to 350F.
- Fold the other half of the dough into a knotted shape and lay on another parchment laid baking sheet. Allow to proof for 30 minutes while pre-heating oven to 350F.
- Bake in the middle rack of oven at 350F for 30-35 minutes or until inner temperature of the bread dough reaches 190F
- Brush with melted butter along the top of the bread loaves. Cool on a rack. Enjoy!!