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This delicious braided Egg Bread is made from butter, eggs, and milk to impart intense color and flavor and also a perfect crumb. You can enjoy homemade egg bread served with delicious or sweet spreads or use it as a dessert for dinner.



  1. Add 2 cups of flour, yeast, sugar, and salt to the mixing bowl on a stand mixer equipped with a paddle attachment. Mix on low for 30 seconds or so until the ingredients are well-blended.
  2. Add milk, butter, and water. Beat on low speed for around 1-2 minutes or until butter is fully integrated. While beating at a low speed, slowly add eggs, winning a little at each time, thoroughly mixing after each add-on. Increase the speed to medium and continue beating for 2 minutes. The mixture should be shiny and sticky.
  3. Take the paddle attachment off and insert the dough hook. Mix on low speed, and gradually add the remaining flour, 1 cup at one interval, till it becomes an elastic dough.
  4. Increase the speed and continue to knead it for up to 5 minutes or so until the dough resembles the consistency of a smooth, firm, and elastic dough. Try the windowpane technique (see the tips)
  5. Place the dough on an area of work surface lightly floured, and roll it into the shape of a ball. Please place it in an oil bowl. Cover with a lid and let it increase in size for an hour or until it doubles in size.
  6. Make sure the dough is pounded down and divided into three equal parts. Each piece is rough. 35cm ropes. Set them on a greased, lined baking dish. Pin the top of dough strands and fold them under to make a seal. The three strands should be braided, after which you pinch and then tuck the ends under. Cover with Cling film and let sit in a warm area for about 30 minutes.
  7. Bake at 200degC/180degC (fan-forced)
  8. Brush the risen egg bread with the remaining beaten egg. Sprinkle with sesame seeds, and bake for 25-30 minutes till golden brown. Cool on a wire rack and serve warm or at room temperature.

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