Butter Braid Recipe
This homemade butter braid recipe combines a soft, fluffy dough with a golden-brown, buttery finish. Perfect for breakfast or dessert, it's a deliciously indulgent treat for any occasion.
Ingredients
- 1/2 cup warm milk 110°F
- 1/4 cup sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 cup unsalted butter softened
- 1/2 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour plus extra for dusting
- 1 teaspoon vanilla extract
- 1 tablespoon butter for brushing
- 1 egg for egg wash
Optional Filling:
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 cup chopped nuts such as pecans or walnuts
Optional Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
Activate the Yeast:
- In a small bowl, combine warm milk, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
Prepare the Dough:
- In a large bowl, mix together flour and salt. Create a well in the center and add the yeast mixture, softened butter, and eggs.
- Stir until a dough forms, then knead the dough on a lightly floured surface for 8-10 minutes, or until it’s smooth and elastic.
First Rise:
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for 1-1.5 hours, or until it doubles in size.
Prepare the Filling (Optional):
- Mix together brown sugar, cinnamon, and chopped nuts in a small bowl. Set aside for later use.
Shape the Dough:
- Punch down the dough and roll it into a rectangle (about 12 x 18 inches). Spread the filling evenly over the dough, leaving about an inch on all sides.
- Starting from one edge, roll the dough tightly into a log. Pinch the edges to seal.
Braid the Dough:
- Cut the dough log down the middle lengthwise. Twist the two halves together, forming a braid. Pinch the ends together and tuck them under.
Second Rise:
- Place the braided dough on a greased baking sheet. Cover it with a towel and let it rise for 30-45 minutes, or until puffy.
Preheat the Oven:
- Preheat the oven to 350°F (175°C).
Egg Wash:
- Beat one egg and brush it evenly over the surface of the dough for a shiny, golden finish.
Bake:
- Bake in the preheated oven for 25-35 minutes, or until the butter braid is golden brown and sounds hollow when tapped on top.
Cool and Glaze (Optional):
- Let the braid cool on a wire rack for 10 minutes. For an extra touch, mix powdered sugar and milk to create a glaze, and drizzle it over the cooled braid.
Serve and Enjoy:
- Slice and enjoy your homemade butter braid!
Notes
- Calories: 290 kcal
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 39g
- Fiber: 2g
- Sugar: 15g
- Protein: 4g
- Cholesterol: 45mg
- Sodium: 190mg
- Potassium: 120mg