Imagine a golden, pillowy bread that weaves together centuries of Greek baking tradition with a touch of sweet, irresistible charm. The Grecian Sweet Egg Braid is not just a recipe—it's a culinary journey that transforms simple ingredients into a masterpiece that will have your family and friends begging for more. This stunning bread combines the richness of eggs, the warmth of fresh yeast, and the delicate crunch of sesame seeds into a single, breathtaking creation that promises to elevate your baking skills from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Greek
Serves: 1 braid
Ingredients
- 4 large eggs
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 cup butter, melted
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- 1/4 tsp salt
- Sesame seeds for topping
Instructions
- In a small bowl, dissolve active dry yeast in warm milk (around 110°F) and let it sit for 5-7 minutes until it becomes frothy and activated.
- In a large mixing bowl, combine melted butter, sugar, and 2 eggs. Whisk thoroughly until the mixture is smooth and well-integrated.
- Add the activated yeast mixture to the egg mixture, stirring gently to combine all wet ingredients.
- In a separate bowl, sift together all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until it becomes elastic and smooth. The dough should spring back when lightly pressed.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour or until it doubles in size.
- After rising, punch down the dough and divide it into three equal strands. Carefully braid the strands, pinching the ends to seal.
- Transfer the braided dough to a parchment-lined baking sheet. Cover and let it rise again for 30 minutes.
- Preheat the oven to 350°F (175°C). Beat the remaining egg and brush the braid's surface generously.
- Sprinkle sesame seeds evenly across the top of the braid.
- Bake for 40-45 minutes, or until the braid turns golden brown and sounds hollow when tapped on the bottom.
- Remove from oven and let cool on a wire rack for at least 20 minutes before slicing and serving.
Tips
- Temperature Matters: Ensure your milk is precisely warm (around 110°F) when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Technique: When kneading the dough, use the heel of your hand and push, fold, and turn. This develops the gluten and creates that perfect, elastic texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A slightly warmed oven (turned off) or near a sunny window works perfectly.
- Egg Wash Perfection: For a glossy, golden-brown finish, use a well-beaten egg and brush it generously just before baking.
- Sesame Seed Trick: Toast your sesame seeds lightly before sprinkling for an enhanced nutty flavor.
- Cooling is Crucial: Allow the braid to cool completely before slicing to maintain its delicate structure and prevent gumminess.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 52g
Protein: 10g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 145mg
