This rich and sweet yeast bread is braided for a beautiful centerpiece on any breakfast or brunch table.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
258 Calories
Recipe Instructions
Step 1
Dissolve yeast in warm water in a small bowl. Beat eggs and egg yolk together in a small bowl. Scoop out 2 tablespoons of beaten egg; keep refrigerated.
Step 2
Preheat the oven to 170 degrees F (75 degrees C).
Step 3
Combine sugar, margarine, and salt in a large bowl. Mix thoroughly until dissolved. Add warm and cool cream to the bowl. Stir in yeast mixture. Beat in eggs. Add flour 1 cup at a time, blending well between additions.
Step 4
Turn dough out onto a floured board; knead until smooth and elastic, 5 to 7 minutes. Spray a clean bowl with cooking spray. Place dough inside and spray the top.
Step 5
Cover dough with a dish cloth. Turn off oven and place dough inside. Allow to rest until doubled in size, about 1 hour.
Step 6
Remove dough from the bowl and knead for 2 to 3 minutes. Split in half; split each half into thirds. Roll each section of dough into long, 24-inch snakes. Braid 3 together, making sure to secure the ends. Repeat with the remaining 3 sections.
Step 7
Reheat the oven to 170 degrees F (75 degrees C). Line a cookie sheet with parchment paper. Transfer braids to the cookie sheet.
Step 8
Turn off oven. Let braids rise in the warm oven for 45 minutes.
Step 9
Remove braids from the oven and brush with reserved beaten egg. Preheat the oven to 350 degrees F (175 degrees C).
Step 10
Bake braids in the preheated oven until tops are golden, 25 to 30 minutes. Cool completely before slicing.
