Wednesday, 29 April 2020 18:43

Braided Egg Bread

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Egg Bread Dough Mixing

Egg bread is a soft and sweet bread that is enriched with butter and sugar. It is a versatile dough that can be made into many styles of final products. 
Egg bread
Yield: 1kg

Prefermented dough (prepare in advance)
Flour 124g / 1 cup
Water at ~70F 81g / 1/3 cup
Yeast 1g / 1/4 tsp
Salt 2g / 1/2 tsp
Total 208g
Mix everything together until combined.
Ferment at room temperature for about 1 hour, then refrigerate for minimum of 3 hours up to 24 hours.

Final dough
Flour 415g / 3 1/3 cup
Water, cold 162g / 2/3 cup
Eggs, cold 67g / 1 extra large egg
Sugar 67g / 5 TBSP 1tsp
Butter, cold 51g / 1/4 cup
Dried milk solids 17g / 2 TBSP
Yeast 5g / 1 1/4 tsp
Salt 8g / 1 1/2 tsp
Prefermented dough 208g

Hold back sugar and butter, mix everything for 5 min on 1 speed.
On 2nd speed, mix for a few minutes until the dough develops some strength.
Add the sugar in 3 stages in the course of next 5-6 minutes on 2nd speed.
Continue mixing on 2nd speed until the dough is very smooth and elastic.
Pound the butter until malleable. Add to the dough at once.
Continue mixing on 2nd speed until the dough is smooth again.
Place the dough on a floured tray, cover with plastic and let it rise for about 30 minutes.
De-gas the dough and refrigerate for at least 1 hour, up to 24 hours. 
Shaping and Baking for Braided Loaf:
Divide the dough at 150g x 3 pieces, and reshape into cylinders.
Cover and rest for 20-30 minutes.
Shape the cylinders into ~12" ropes, and make a 3-strand braid.
Place on a parchment lined tray, apply egg wash and proof at 80F for 2-3 hours. 
Before baking, apply egg wash again and sprinkle with pearl sugar.
Bake at 350F for 20 min.

Read 459 times Last modified on Wednesday, 29 April 2020 18:44