To prepare this delicious recipe, we start by activating the yeast, an essential ingredient for making fluffy and aromatic bread. We rub the yeast with sugar until it completely dissolves. At this point, we add a tablespoon of flour and 2-3 tablespoons of warm milk, mixing the composition well. We let the yeast rest for 10-15 minutes, until a light foam forms on the surface, a sign that the yeast is active and ready to use.
In a large bowl, we sift the flour, and over it, we sprinkle the salt, ensuring that the ingredients are well distributed. After the yeast has rested, we add it to the bowl with flour and salt. We start kneading gently, gradually pouring in the warm milk. It is important to add the milk little by little to control the consistency of the dough. Once all the milk has been incorporated, we add the oil and continue kneading for another 2-3 minutes. The resulting dough will be elastic and slightly sticky, but if it feels too sticky, you can add 1-2 tablespoons of flour; I personally added an extra tablespoon.
After we finish kneading, we cover the bowl with a clean towel and let the dough rise for an hour in a warm place, away from drafts. This step is crucial for achieving a fluffy texture. After the rising time has passed, we turn the dough out onto the work surface, where we divide it into 12 equal pieces, forming round balls. I chose to make two braids from three pieces of dough each and three braids from two pieces each.
Each ball of dough will be rolled into thin strips, which we will carefully braid. We line a large tray with baking paper and place the braids on the tray. After placing them, we let them rise for another 10 minutes to enrich them with air. During this time, we beat an egg until frothy, adding two tablespoons of milk, and with the help of a brush, we glaze the braids with this mixture. We then sprinkle them with sesame seeds, which will give them a wonderful appearance and taste.
We place the tray in the preheated oven and let them bake for about 30-35 minutes or until they acquire a golden and appetizing color. Once they are beautifully browned, we take them out of the oven. In a small cup, we prepare a mixture of a little water, a tablespoon of honey, and a tablespoon of oil, which we use to brush the warm braids. This step will give them an attractive shine and a pleasant sweet taste.
The braids are served warm, but if you want to keep them for the next day, it is best to cover them while hot to keep them tender and aromatic. They will be perfect for a savory breakfast or to be served alongside a cup of tea or coffee.
In a large bowl, we sift the flour, and over it, we sprinkle the salt, ensuring that the ingredients are well distributed. After the yeast has rested, we add it to the bowl with flour and salt. We start kneading gently, gradually pouring in the warm milk. It is important to add the milk little by little to control the consistency of the dough. Once all the milk has been incorporated, we add the oil and continue kneading for another 2-3 minutes. The resulting dough will be elastic and slightly sticky, but if it feels too sticky, you can add 1-2 tablespoons of flour; I personally added an extra tablespoon.
After we finish kneading, we cover the bowl with a clean towel and let the dough rise for an hour in a warm place, away from drafts. This step is crucial for achieving a fluffy texture. After the rising time has passed, we turn the dough out onto the work surface, where we divide it into 12 equal pieces, forming round balls. I chose to make two braids from three pieces of dough each and three braids from two pieces each.
Each ball of dough will be rolled into thin strips, which we will carefully braid. We line a large tray with baking paper and place the braids on the tray. After placing them, we let them rise for another 10 minutes to enrich them with air. During this time, we beat an egg until frothy, adding two tablespoons of milk, and with the help of a brush, we glaze the braids with this mixture. We then sprinkle them with sesame seeds, which will give them a wonderful appearance and taste.
We place the tray in the preheated oven and let them bake for about 30-35 minutes or until they acquire a golden and appetizing color. Once they are beautifully browned, we take them out of the oven. In a small cup, we prepare a mixture of a little water, a tablespoon of honey, and a tablespoon of oil, which we use to brush the warm braids. This step will give them an attractive shine and a pleasant sweet taste.
The braids are served warm, but if you want to keep them for the next day, it is best to cover them while hot to keep them tender and aromatic. They will be perfect for a savory breakfast or to be served alongside a cup of tea or coffee.
Ingredients
500 g flour, 300 ml milk, 40 ml oil, 25 g yeast, 1 teaspoon sugar, 1 teaspoon salt, 1 egg, sesame, 1 cup water + 1 tablespoon honey + 1 tablespoon oil for greasing after baking.