Milk Braid Rolls Recipe
A eggetarian French recipe with vivatta maida, milk, active dry yeast. Ready in 2h 20m, serves 8.
Curated byLucas Dubois🇫🇷
Instructions
25 steps- 1
To begin making Milk Braid Rolls Recipe, add all the ingredients to the bowl of stand mixer with dough hook attached
milk(270 grams) - 2
Mix all the ingredients on low speed for 2 minutes
- 3
Later increase the speed and continue mixing for another ten minutes
- 4
In case you do not have a stand mixer, take all the ingredients into a bowl and knead them to a dough
- 5
The dough would be sticky
- 6
Later invert the sticky dough on to flat surface and continue kneading for another 15 to 20 minutes until the dough turns out pliable
- 7
Do not add any dry flour while kneading once it is off the stand mixer
- 8
This is time consuming and tricky, but helps in developing the gluten that makes the rolls softer and spongy
- 9
Do the windowpane test and check for its elasticity and doneness
- 10
Windowpane test is done by pulling out a large lemon sized dough and stretching it between the fingers such that the dough is thin, pliable and ready for proofing without getting teared
- 11
Once the dough is ready, place the kneaded dough in a greased bowl, cover with cling film and set in a warm place until doubled
- 12
This might take a couple of hours or more, depending on the temperature of the area
- 13
Later knock out the air from the dough knead it for a couple of seconds
- 14
Weigh your dough and divide into 24 equal portions
- 15
Roll out each dough portion into logs of 8 to 10 inches long
- 16
Take three logs at a time and plait them to a braid, by interlocking one after the other log of dough
- 17
Repeat the process till done and this recipe plaits 8 braids out of 24 dough portions
- 18
You need to divide the dough into logs i multiples of 3
- 19
Place the braids over baking tray lined with parchment paper
- 20
Brush them with milk or beaten egg, sprinkle with seeds of choice like sesame, poppy and flax seeds
milk(270 grams)sesame seeds (til seeds) - to sprinkle - 21
Cover the tray and set it in a warm place until doubled in size
- 22
Bake them in a preheated oven at 200 degree celcius for 15 minutes or till done
- 23
Once golden baked, remove and brush the hot rolls with melted butter and cool them to room temperature on a wire rack
butter (unsalted) - softened(100 gram) - 24
Store the braid rolls in an airtight container or pack in a zip lock and cherish for upto 4 to 5 days
- 25
Serve Milk Braid Rolls Recipe with Vegetable Clear Soup With Lemon Grass Recipe and Sweet Potato & Green Bean Salad Recipe for a Friday night
milk(270 grams)
Rate this recipe
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Milk Braid Rolls Recipe
A eggetarian French recipe with vivatta maida, milk, active dry yeast. Ready in 2h 20m, serves 8.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Ingredients Checklist
Directions
25 steps- 1
To begin making Milk Braid Rolls Recipe, add all the ingredients to the bowl of stand mixer with dough hook attached
milk(270 grams) - 2
Mix all the ingredients on low speed for 2 minutes
- 3
Later increase the speed and continue mixing for another ten minutes
- 4
In case you do not have a stand mixer, take all the ingredients into a bowl and knead them to a dough
- 5
The dough would be sticky
- 6
Later invert the sticky dough on to flat surface and continue kneading for another 15 to 20 minutes until the dough turns out pliable
- 7
Do not add any dry flour while kneading once it is off the stand mixer
- 8
This is time consuming and tricky, but helps in developing the gluten that makes the rolls softer and spongy
- 9
Do the windowpane test and check for its elasticity and doneness
- 10
Windowpane test is done by pulling out a large lemon sized dough and stretching it between the fingers such that the dough is thin, pliable and ready for proofing without getting teared
- 11
Once the dough is ready, place the kneaded dough in a greased bowl, cover with cling film and set in a warm place until doubled
- 12
This might take a couple of hours or more, depending on the temperature of the area
- 13
Later knock out the air from the dough knead it for a couple of seconds
- 14
Weigh your dough and divide into 24 equal portions
- 15
Roll out each dough portion into logs of 8 to 10 inches long
- 16
Take three logs at a time and plait them to a braid, by interlocking one after the other log of dough
- 17
Repeat the process till done and this recipe plaits 8 braids out of 24 dough portions
- 18
You need to divide the dough into logs i multiples of 3
- 19
Place the braids over baking tray lined with parchment paper
- 20
Brush them with milk or beaten egg, sprinkle with seeds of choice like sesame, poppy and flax seeds
milk(270 grams)sesame seeds (til seeds) - to sprinkle - 21
Cover the tray and set it in a warm place until doubled in size
- 22
Bake them in a preheated oven at 200 degree celcius for 15 minutes or till done
- 23
Once golden baked, remove and brush the hot rolls with melted butter and cool them to room temperature on a wire rack
butter (unsalted) - softened(100 gram) - 24
Store the braid rolls in an airtight container or pack in a zip lock and cherish for upto 4 to 5 days
- 25
Serve Milk Braid Rolls Recipe with Vegetable Clear Soup With Lemon Grass Recipe and Sweet Potato & Green Bean Salad Recipe for a Friday night
milk(270 grams)
Rate this recipe
