Sweet Braided Bread

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 The original recipe is from my mother, who used to make this lovely sweet bread on special occasions like Easter or for a Sunday brunch... by the way: This post is for you, Lara;-)

Ingredients (makes one big bread):
  • 500 g white spelt flour
  • 25 g fresh yeast
  • 40 ml warm water
  • 200 ml almond milk + 2 tablespoons
  • 1 egg
  • 30 g of melted coconut oil
  • 60 g brown sugar + 1 tablespoon
  • 50 g almond flakes
  • ½ teaspoon cinnamon
  • 1 pinch salt

Crumble the yeast into a cup with the warm water and add 1 tablespoon of brown sugar. Cover with the paper towel and leave to rise for about 20 minutes (the mixture should be bubbly and have at least doubled in size...)

In a mixing bowl combine brown sugar, cinnamon, salt and flour. Make a well in the centre. Pour in the melted oil, egg and the yeast mixture and add the almond milk. First mix carefully with a wooden spoon, then knead until you obtain an elastic dough, soft but not too sticky.

Cover the bowl with a towel and leave to rest for an hour or until the dough has doubled in size.

Preheat oven to 200ºC.

Put the dough on a clean surface and cut into two equal pieces. Make two long strands and braid together, tag in the ends of the braid and put on on a baking tray lined with baking paper. Brush with 2 tablespoons of almond milk, sprinkle with the flaked almonds and bake for 30 minutes.

Allow to cool for at least 30 minutes before serving.


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