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“This braided sweet bread looks as impressive as it tastes... and it's easier to make than you think! Serve it for Easter brunch or as a snack with tea. If you have any leftovers, this bread makes a delicious French Toast!!”
READY IN:
30mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine yeast, sugar, salt and 2 cups of flour in a large bowl, with a whisk or in the bowl of an electric mixer with a dough hook. Add the warm milk, eggs, butter and orange zest. Mix until smooth, about 3 minutes. Add remaining flor 1/2 cup at a time (you may not need all the flour). Until the dough is too stiff to stir by hand or if using a mixer enough flour to make a soft dough. Knead dough 10 minutes by hand or 5 minutes by mixer.
  2. Place dough in an oiled bowl and roll around to coat. Cover with plastic wrap. Let rise in a warm place until doubled about 1-1 1/2 hours.
  3. Punch dough down and divide in half. Divide each half in three strands and roll onto long ropes 14-inch long. Braid 3 strands together and place on parchment lined baking shet. Cover loosely with oiled plastsic wrap and let rise for 1 hour or until doubled in size.,.
  4. Bake in preheated 350F for 25-30 minutes, or until internal temperature reaches 190°F If making 1 large bread, for 50-60 minutes.
  5. GLAZE: Combine icing sugar and orange juice. Drizzle over warm bread.

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