Braided Bread Rings Recipe

Sara tells me that the bread is typically braided and sprinkled with cinnamon and sugar, but she likes to roll it up like a jelly roll and form it into a wreath. Cardamom is the essential spice in the dough, but pretty much anything goes for the filling. She recommends raisins, cinnamon sugar, and sliced almonds. Little dabs of almond paste in the filling is lovely as well.

I made the bread both ways, simply braided, and stuffed and formed into a wreath, and all of the loaves were great. You can get creative with this one. Sara has made it with a cream cheese filling too, with a little sugar, egg yolk, and a dash of vanilla, then added some diced apples or peaches.

Braided Bread Rings Recipe

Yield  :  9 rolls


  • 220 g  bread flour
  • 50 g  butter
  • 1.5 tsp instant yeast
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1  tablespoon sugar
  • 1 egg (reserve 1 tablespoon for topping)
  • Glaze
  • 1 tablespoon egg
  • 1 tablespoon milk
  • little sugar


  1. In a small saucepan, melt the butter, add in milk and remove from heat.
  2. When the milk is warm to touch add in yeast, sugar, salt and an egg. Stir well.
  3. Pour milk mixture onto flour, stir with wooden spoon.  Cover and let it rise for one hour.
  4. Punch the dough down,  knead for 1 minute until smooth.  Cover and let sit for another 30 minutes.
  5. Knead again,  divide into 9 equal portions, add more flour if needed.  Roll each into a  long thick  rope about 12 in long, fold into 2.   Join the  2 ropes together at one end and start braiding.  Tuck in the ends. 
  6. Place dough  onto baking pan, let it rest for 1 hour.
  7. Brush  with glaze,   bake for 20 minutes @ 190 C until golden.

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