This mini enriched braided bread recipe is a perfect addition to any brunch, tea party, special occasions or everyday eats.. Moreover, the soft, fluffy texture and rich flavor make it a crowd-pleaser. Not-to-mention, serving it with honey tarragon compound butter elevates the taste to a whole new level. So, grab a kitchen aid mixer and get the full recipe details below:
Get RecipeMini Enriched Braided Bread Customization Tips:
- First, Flavor Variations:Â Add a teaspoon of cardamom, cinnamon, or nutmeg to the dough for a warm, aromatic flavor. For a citrusy twist, incorporate a tablespoon of grated orange or lemon zest.
- Next, Nutty Additions:Â Incorporate chopped walnuts, almonds, or pecans into the dough for a satisfying crunch.
- Further, Sweet or Savory:Â While this mini enriched braided bread recipe is for a sweet bread, you can easily adapt it for a savory version. Therefore, replace the sugar with a combination of salt and herbs, and add grated cheese to the dough.
Proofing Tips For the Mini Enriched Braided Bread:
- Warm Environment:Â Importantly, for optimal proofing, create a warm and humid environment. Hence, use a large bowl covered with a clean kitchen towel placed in a slightly warmed oven.
- Time:Â Moreover, the proofing time can vary depending on the temperature and humidity. Therefore, keep an eye on the dough and let it rise until doubled in size.
Baking Tips:
- Doneness Test: Specifically, to check if the bread is done, gently tap the bottom. It should sound hollow. Alternatively, use a digital thermometer and insert it into the center of the bread. It should read around 190°F (88°C).
- Cooling:Â Allow the mini enriched braided bread to cool completely on a wire rack before serving. Importantly, the bread continues to cook for several minutes during the cooling stage. Also, cooling on a wire rack prevents the bread from becoming soggy.
Serving Tips:
- Butter:Â Serve the mini enriched braided bread with the delicious honey tarragon compound butter. The sweet and savory flavors complement each other perfectly.
- Accompaniments:Â Enjoy the bread with a cup of tea, coffee, or a glass of wine. It also pairs well with soups, salads, or charcuterie boards.
How to Store the Mini Enriched Braided Bread:
- Leftovers:Â Store leftover bread in paper bags in the refrigerator for up to 3 days. For longer storage, freeze the bread in a freezer bag and reheat it in the oven or toaster oven.
Furthermore, this mini enriched braided bread recipe is a versatile and delicious treat that can be customized to your preferences. With a little practice and attention to detail, you can create a beautiful and flavorful bread that will impress your guests. Enjoy the process and savor the delicious results!
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Nutritional informationÂ
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Mini Enriched Braided Breads
Equipment
- 1 Kitchen Aid Mixer with dough hook attachment
Ingredients
- 730 grams all purpose flour
- 125 grams granulated sugar
- 18 grams instant yeast
- 8 grams kosher salt
- 155 grams eggs
- 225 grams water 95F to 100F degrees
- 113 grams butter room temperature
- oil for lightly greasing the bowl
- 1 egg beaten thoroughly for egg washing the braided bread.
Instructions
- In a kitchen aid mixer equipped with a dough hook, add the flour, sugar, yeast, salt, eggs, water and butter.730 grams all purpose flour, 125 grams granulated sugar, 18 grams instant yeast, 8 grams kosher salt, 155 grams eggs, 225 grams water, 113 grams butter
- Knead on low speed 2 to 3 minutes until a dough starts to form. Increase speed to medium to medium high. Knead for 7 to 8 minutes. Dough should be sticky.
- Transfer the dough into a lightly greased large mixing bowl. Cover and ferment for 1 1/2 to 2 hours until the dough has doubled.
- Transfer the dough to a clean work surface. First divide dough into 16 equal portions. Then further divide each portion into 3 equal pieces. Shape each piece into a log. Cover loosely with a clean kitchen towel. Rest for 10 to 15 minutes.
Line a half sheet pan with parchment paper:
- Final shape each piece into a log about 4 to 5 inches in length. Use 3 pieces of this log to shape into braids. Transfer the braids to the parchment lined sheet pan. Cover loosely and final proof for 1 hour.
Preheat oven 350F degrees:
- Brush the dough with egg wash. Bake in preheated 350F degrees oven for 25 to 30 minutes. Cool on a wire rack. Serve and enjoy.1 egg beaten thoroughly for egg washing the braided bread.
Video
Nutrition
