Braided egg buns

30 Nov

I’d say this is the best bread I have made so far! When they came out from the oven, they were nice and soft with perfect bright brown color, just like those you buy from a bakery. I was so proud of myself 😀

The original recipe calls for 2 ¼ tsp instant dry yeast, but I used the same amount of normal yeast and activate them in the warm milk for 15 minutes. It took quite a long time to get the dough rise, should use more next time.

Adopted from Anna Olson

¾ cup milk, heat up to about 60°C
2 ¼ tsp dry yeast (try 3 tsp)
¼ cup sugar
2 large eggs at room temperature
1 large egg yolk
¼ cup vegetable oil
3 ¼ cups high grade flour
½ tsp salt
1 egg yolk whisked with 2 Tbsp milk, for brushing
sesame seeds and/or poppy seeds for sprinkling

  1. Add the yeast and sugar in the warm milk to activate the yeast for 15 minutes.
  2. Combine all of the ingredients in a stand mixer fitted with the hook attachment. Combine the dough until it comes together, about 3 minutes. Place the dough in an oiled bowl, cover with plastic wrap and let rise until doubled in size, about 90 minutes*.
  3. Turn the dough out onto a lightly floured work surface, roll into a log and cut into 12 equal pieces. To create the braided buns, cut each piece of dough in half and roll out each half into a thin rope about 12-inches long. Place one rope of dough over the second, creating a cross. Bring the ends of the bottom (vertical) rope over the top rope, crossing over completely. Repeat this with the horizontal piece of dough and continue crossing the ropes over until you reach then ends of the dough (the bun will be about 4-inches long). Tuck in the end pieces and place the bun on a parchment-lined baking tray. Repeat with the remaining buns, spacing them at least 2-inches apart on the tray. Cover the tray with plastic wrap and let the buns rise for about 45 minutes*, until almost doubled in size.
  4. Preheat the oven to 175°C and brush the buns with the egg wash. Sprinkle the buns with sesame seeds and /or poppy seeds and bake for 20 to 25 minutes, until a rich golden brown.

* This is the time indicated in the original recipe, but it is just a guide. Fermentation and proofing really depends on the temperature. For me, I spent two and half hours on fermentation and one hour on proofing. That it, bread making is all about patience!

Before: braided egg buns

Before: braided egg buns

After: braided egg buns

After: braided egg buns


2 Responses to “Braided egg buns”

  1. tworedbowls 02/12/2013 at 1:09 pm #


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