Had fun doing this braided bread. I used Paul’s Yoghurt, which is more firm and less liquids. Recipe is adapted from the expert Jeannie Tay.
- 300g bread flour
- 100g yoghurt (no sugar)
- 20g sugar
- 1 egg
- 50g milk
- 3g yeast
- 3g salt
- 30g unsalted butter
- 50g toasted and roughly chopped walnuts
Combine milk, egg and Yoghurt till well mixed and pour into dry ingredients (except walnut, salt and butter). Knead till a dough forms.
Add in salt and butter and knead till window pane. Then form a round dough and proof till double.
Flatten and divide dough into 5 round doughs, 110g, rest for 10 min covered.
Roll out each round dough into a rectangular shape, add chopped walnuts (estimate will do, no need to be exact amount), cover and pinch to seal. Rest to 10 min.
Roll out the strips till about 1.5 times the length of your tin. Press gently onto the dough to Ensure no big air pockets where the Walnuts are. It is okay if the walnut gets exposed, just ensure they stick to the dough. Join one end by pinch all 5 strips. Braid as shown.
Place in tin and proof 1 hour.
After proofing, eggwash (optional) and bake 170 deg C for about 30-35 min. Tent with foil if the top gets brown. Cool before slicing.