A soft, fragrant sweet bread with hints of citrus, perfect for breakfast, tea, or festive occasions. This version blends all-purpose and whole wheat flour for added texture, with a tender, buttery crumb.
Ingredients:
5 ½ cups all-purpose flour
1 ¼ cups whole wheat flour
½ cup sugar
½ cup (1 stick + 2 tsp) unsalted butter, softened
3 large egg yolks
1 teaspoon salt
2 ½ teaspoons active dry yeast
¾ cup warm milk (110°F), plus 1 teaspoon sugar for proofing
Zest of 1 lemon
Zest of 1 orange
½ teaspoon vanilla extract or pastry flavoring
Instructions:
Warm the milk until just lukewarm (about 110°F), stir in 1 teaspoon sugar, then sprinkle the yeast on top. Let it sit 10 minutes until foamy.
In a large bowl, combine the flours, sugar, salt, citrus zests, butter, egg yolks, and vanilla extract. Add the yeast mixture and mix until a soft dough forms. Cover and let it rest in a warm place for 30–40 minutes, until slightly puffed.
Punch down the dough and divide it into three equal portions. Roll each portion into a long rope, about 12–14 inches.
Braid the three ropes together to form a loaf. Place on a parchment-lined baking sheet and cover lightly with a towel. Let rise another 15–20 minutes.
Preheat the oven to 340°F (170°C). Bake the braided bread for 45–50 minutes, until golden brown. Check halfway and cover loosely with foil if browning too quickly.
Cool completely on a wire rack before slicing.
Tips:
Brush the top with a little milk or beaten egg before baking for extra shine.
Add raisins or chocolate chips to one rope for a fun variation.
