Egg Bread Braids – a delicious recipe with active dry yeast, warm water, egg yolks, canola oil, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large bowl, dissolve yeast in warm water. Add the egg yolks, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down. Turn onto a lightly floured surface; divide dough into six pieces. Shape each into a 16-in. rope. Place three ropes on a greased
4
and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Combine egg white and water; brush over dough. Cover and let rise until doubled, about 40 minutes.
5
Brush with remaining egg white mixture. Bake at 375u00b0 for 20-25 minutes or until golden brown. Remove from pan to wire rack. Serve warm.
423
kcal
Calories
12
g
Fat
60
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 package (2-1/4 ounces) active dry yeast, 1-1/4 cups warm water (110u00b0 to 115u00b0), 2 egg yolks, 1 tablespoon canola oil, and more.
Yes, Egg Bread Braids falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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