Braided Bun Shaping Guide

1. In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5-10 minutes until foamy.

2. Add remaining sugar, egg, and melted butter to the yeast mixture. Whisk well.

3. Gradually add flour and salt, mixing until a shaggy dough forms. Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.

4. Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

5. Punch down the dough and divide into 8 equal portions. For each portion, gently stretch the dough with your hands into an oblong shape.

6. Using a sharp knife, make two parallel cuts along the length, leaving one end joined to create three strands. If using a filling, spread it lightly over the dough before cutting.

7. Carefully braid the three strands, exposing the layers. Pinch the ends to seal and coil into a bun shape or leave as an elongated braid.

8. Place shaped buns on a parchment-lined baking sheet, cover loosely, and let rise for another 30-45 minutes, or until puffy.

9. Preheat oven to 375°F (190°C). Brush buns with egg wash.

10. Bake for 15-20 minutes, or until golden brown. Let cool slightly before serving.