European cuisine

Easy

Twisted bread

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This amazing-looking twisted bread with a soft and fluffy texture will fit perfectly on your breakfast table. With not too complicated procedure you could enjoy this bread at home.

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Recipe

PRE TIME: 1 hr 30 min

COOKING TIME: 25 min

TOTAL TIME: 1 hr 55 min

4 SERVING

Ingredients:

0.7 cup Milk
3.5 oz. Dry yeast
2 tbsp. Sugar
2 tbsp. Salt
0.17 cup Sunflower oil
2 Large Eggs
0.5 cup Water
0.4 cup Yogurt
3.5 oz. Butter or margarine
28.2 oz. Soft flour

Directions:

In hot milk, add dry yeast and sugar. Mix, then let it sit for ~10 minutes for the yeast to activate.

Now that the yeast has activated you can see it by the small bubbles. Add warm water and yogurt.

To this mixture add eggs. Add 1 whole egg and 1 egg white.

Add almost all of the sunflower oil. Leave a little bit, we will use it later.

Add half of the flour, and mix everything together. You can do it with your hands or a spatula.

Add a bit more flour, then add all the salt. The amount of salt depends on your liking if you like it more bland or saltier. Gradually add flour to the dough. Continue mixing the dough with your hand.

Knead the dough on the table. Knead the dough at medium hardness, not too soft, not too hard.

Now that we have kneaded the dough put it back in the bowl. Coat it with the rest of the sunflower oil. Cover the dough with a cloth and let it sit for 1 hour.

The dough has grown in size. Place the dough on the table. Split it into four approximately equal parts. From every part. Create a rounded loaf.

We're making these circles while kneading the dough. Stretch it out a bit for this first one and roll it out with a rolling pin. For this bread, you need a pan, with a diameter of 28 cm. Stretch the first and move it to the side.

We've cut the baking paper down to the size of the baking tray. It has to be the same size as the bottom, or a bit larger. Now take out the paper and put the dough on the paper.

Stretch it a bit more, approximately the shape of a circle. Then coat it with melted butter or margarine. Put the paper aside, while we're stretching the second dough.

Coat with melted butter/margarine. We're going to repeat these steps 2 more times (2 more dough), but the coating is only repeated once. The last piece of dough is not going to be coated.

We're cutting the dough because we want it to fit nicely in the baking tray Get a small glass put it in flour Mark a circle, approximately at the center of the dough. We'll cut the dough up to that circle We cut 8 equal parts.

Put some flour on the knife so it doesn't stick. Cut every triangle into 3 parts, then take these parts, and knit a braid. We're looking to turn the dough where you can see all the layers. Do it 1 by 1 and repeat it 8 times.

Put your fingers in some flour. Then every one of these we're going to move toward the center. Now carefully put the dough in the pan.

Mix a bit of melted butter with egg yolk.

If it's really thick you can add more butter. And at the end, we're coating the dough. You can sprinkle some seeds on top, I'm sprinkling a bit of sea salt and a bit of sesame. Now let the dough rise for ~20 minutes. After 20 minutes we turn on the oven to heat up to 392 °F/200 °C.

Bake the bread for 25 minutes at 392 °F/200 °C. In the end, we put baking paper on top of it, so it doesn't brown too much.

Let it cool and enjoy!