Braided Bread Home Cooking Method

A new soft and fragrant recipe.Strawberry.Mixed cream cheese. Braided doughnut.Bread. Sugar was not added to the filling, instead honey was used.Honey was added. Newly purchased jam was used.The sweetness and sourness are perfect. It is delicious! You can use any fruit preserves for the filling.

Ingredients:

Ferment (sugar, yeast powder middle-gluten flour)

plain yogurt or sour cream unsalted butter# large eggs white sugar, salt, vanilla extract, middle-gluten flour, filling, cream cheese, white sugar, plain yogurt or crème fraîche, strawberry jam. Mix the yogurt (creme fraiche), butter, eggs, sugar, and salt. Combine with all the ferment ingredients.

Add in the flour. Let it rise until doubled in size. Mix all filling materials together and set aside. Line a baking tray with parchment paper. Knead the risen dough, round it out, relax for 5 minutes.Roll into a rectangle measuring 38cm long by 25cm wide. Place on the lined baking tray. Mark equal-width sections of 3 on the surface with chopsticks. Spread the filling in the middle section, leaving about 2cm around it and at the edges. Cut strips from the sides that are approximately 2cm wide. The cut marks should be about 1-1.5cm away from the filling.

Fold the top edge of each strip down, then fold the left side into it, press the right side against the left, and repeat for the right.Continue this process until all strips are braided. When you have one pair left, fold that pair under before completing the braid.

Lightly cover with a plastic wrap and let it rise again.

Roughly 45 minutes, until pressing leaves an indentation.

Preheat the oven to 190°C (375°F). Brush egg wash over and sprinkle coarse sugar on top after rising. Bake for 25-35 minutes or until golden brown.

Cool on a rack while still hot. Approximately 45 minutes, until the fingers press and do not spring back.Oven Preheat to 375 Fahrenheit (190 Celsius).

After proofing, brush with egg wash and sprinkle a layer of coarse sugar grains. Bake in the oven for 25-35 minutes until the surface is golden.

Allow to cool on a wire rack. Eat while hot. This one was baked again with a braided shape the next day.