Braided Bun Shaping Guide
A simple guide to shaping elegant three-strand braided buns, perfect for showcasing fillings and achieving a beautiful, artisan finish on your baked goods.
Ingredients
- 1 cup warm milk
- 2.25 tsp active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup melted unsalted butter
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 portion filling of choice e.g.
- 1 large egg for egg wash
Instructions
- 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.
Notes
For best results, ensure your dough is well-rested before shaping to prevent snapping. Brush with an egg wash for a golden-brown finish. Experiment with sweet or savory fillings like cinnamon sugar, fruit preserves, or cheese and herbs. Serve warm.