Sweet Dough Ingredients
- 2/3 Cup Whole Milk
- 5 Tablespoons sugar, divided
- 1 3/4 teaspoons active dry yeast (from one 1/4- ounce envelope)
- 2 large eggs, room temperature
- 2 3/4 cups Flourish Flour
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted
Dough Instructions with Stand Mixer
- Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°.
- Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar.
- Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes.
- Add eggs; whisk until smooth.
- In the bowl of a stand mixer fitted with a dough hook, combine remaining 4 Tbsp. sugar, flour, and salt.
- Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions.
- Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
- Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover with plastic; chill.
- Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours (or 2–2 1/2 hours if dough has been refrigerated).
- Line a large baking sheet with parchment paper. Punch down dough. Divide into 3 equal pieces. With lightly floured hands, roll each piece on a lightly floured surface into a 16-inch-long rope with tapered ends. (If dough begins to bounce back, cover with a kitchen towel and let rest for 10 minutes to allow dough to relax.)
- Arrange ropes side by side lengthwise on prepared sheet. Pinch top ends together. Braid dough. Pinch bottom ends together to secure (braided loaf will be about 12 inches long).
- Tuck dyed eggs between braids, spacing evenly. Loosely cover with plastic wrap or a kitchen towel. Let rise in a warm, draft-free area until puffed but not doubled in size, 45–50 minutes.
- Arrange a rack in middle of oven; preheat to 375°.
- Whisk remaining egg with 2 tsp. warm water in a small bowl. Avoiding dyed eggs, brush dough all over with egg wash.
- Bake until bread is golden and an instant-read thermometer inserted into center of loaf registers 190°, 20–25 minutes.
- Let cool on a wire rack. Serve warm or at room temperature.
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.
*Recipe adapted from Bon Appetit