Slightly Sweet Swiss Braid

This is a DELICIOUS bread dough that makes a beautiful presentation because the dough is braided (like Challah, but smaller and sweeter).


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1¼ cups milk, scalded 4 Tbsp butter ½ cup sugar 1½ teaspoon salt 1 pkg dry yeast ¼ cup warm water + 1 teaspoon sugar 4 ½ cups flour 2 egg yolks + 1 teaspoon water

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Scald milk in saucepan. Remove from heat. Stir in butter, sugar, & salt while cooling. Soften yeast in warm water and 1 teaspoon sugar; let proof. In Cuisinart food processor fitted with dough blade, put in flour. Once milk mixture is cooled to lukewarm, pulse into flour alternating with yeast/water until forms a sticky ball. Dump dough onto floured surface. Knead in 1 Tbsp flour (or slightly more as needed) to keep dough from sticking. Knead dough until "super satiny" (about 10 mins). Make into a ball and transfer to a greased (buttered) bowl, brushing surface of dough lightly with additional butter. Cover and let rise in a warm spot until double in bulk (1½ to 2 hours). Push down dough and divide in half. Divide each half into 3 equal parts. Keep covered. Roll each third into a 12" rope with one end larger than the other. Roll two other parts and braid the three ropes into one braid. Repeat with remaining 3 dough balls. Place both braids on a greased cookie sheet. Brush with egg yolk all over. Cover with saran wrap sprayed with cooking spray. Cover with dish towel and let rise until double in bulk (about 1½ - 2 hours). Brush again with egg yolk, if necessary. Bake at 350 degrees in preheated oven for 20-25 mins (just until brown).