Description
A 6-braid Kitka bread is easier than you think. Once baked, it’s golden, rich, and perfect for the table.
Ingredients
Units
Scale
Yeast Starter
Dough
- 3 Tbsp sugar
- 4 Tbsp cold water
- 1 egg
- 2 Tbsp melted butter
- 2 1/2 cups cake flour
- 1 tsp salt
Glaze
- 1 egg yolk
- 1 Tbsp milk
- Sesame seeds or poppy seeds (optional)
Instructions
- In a bowl, whisk together the warm milk, yeast, sugar, and ½ cup flour until smooth (no lumps).
- Cover with cling wrap and let it sit for about 30 minutes, until frothy.
- Once bubbly, stir in the 3 Tbsp sugar, cold water, egg, and melted butter.
- Add the flour and salt.
- Mix in a stand mixer with the dough hook for about 5 minutes, until smooth and elastic.
- Transfer the dough into a lightly oiled bowl, cover, and let rise for 1 hour or until doubled.
- Punch down the dough and knead gently for 2 minutes.
- On a floured surface, divide into 6 equal pieces.
- Roll each into long ropes.
- Pinch the top ends together, then braid:
- On the left, take rope 2 and cross over the top.
- Move rope 1 into the middle.
- On the right, take rope 2 over, then move rope 1 into the middle.
- Keep alternating until fully braided, then tuck the ends under.
- Place braid on a parchment-lined baking tray, cover lightly, and let rise again for 50 minutes.
- Preheat oven to 180°C (350°F).
- Brush the dough with egg yolk and milk mixture.
- Sprinkle sesame or poppy seeds if you’d like.
- Bake for 25–30 minutes.
- If it browns too fast, tent with foil and continue baking. (For fan-assisted ovens, lower to 170°C / 340°F.)
- Let cool on a wire rack before slicing.
Notes
Prepared, tried, and tested by Gail
