You prefer to make deliciously airy braided buns yourself. You do not need many ingredients, but as with all types of bread: the secret is in kneading the dough!
In recent days we have all found out in a rather painful way that it is not always obvious that the shops are full of 'our daily bread'. Or that sometimes it may not be possible to visit a store at all. Then it is nice to have some basic ingredients on hand to make a tasty sandwich yourself.
And not only in such a situation, of course, because homemade bread always tastes much better than bread you have bought. If only because there is so much love in it.
Knead bread dough
As is the case with all types of bread, the 'art' of these airy braided buns is also in kneading the dough. The ingredients are simple. We therefore do not use flour improvers or other chemicals. Nice of course! It is therefore all the more important that the kneading is done properly, because only then can you ensure that the gluten in the wheat flour develops properly. And that is what makes the bread so beautiful and airy.
You can of course knead bread dough by hand, but it is heavy work and takes at least XNUMX minutes. We always prefer to use a 'short cut' for these types of recipes, and let the dough knead in a good mixer. Nice and easy!
The mixer from Maxima Kitchen Equipment
For kneading the dough we use this planet mixer from Maxima Kitchen Equipment. We got it a while ago and really like it. It's a big device, so you have to have room for it.. but oh, how strong it is! At Maxima, they make extremely solid catering equipment, with the smallest version usually suitable for home use. So is this mixer. It fits us just under the upper cabinets in the kitchen.
We have had several planetary mixers / stand mixers in the past and none of those mixers lasted more than 2 years with us. Usually the engine broke down on dough that was just too heavy. Or the contents of the bowl were not sufficient.
That is clearly not the case with this MPM7. It has a bowl with a capacity of no less than 7 liters. Weighing in at 17 kilos (good afternoon!) it is also the first mixer not to 'dance' when kneading bread dough. So when he does his job, I can walk out of the kitchen with peace of mind, without finding him on the floor after a while.
The planet mixer is available in 8 beautiful colors. We went ahead this mixer in pastel blue, which fits well with our fondness for everything 50s.
On to the sandwiches…
If you often bake bread, you know that you normally have to braid a large braid bread (a 'Challah') with 4 strands of dough. Because these rolls are quite small, 3 strands are enough. Just like you make a hair braid. You make 10 braid buns from this recipe.
- 500 gr wheat flour
- 20 ml olive oil
- 20 ml of whole milk
- +/- 300ml warm water
- 1 tsp salt
- 1 tbsp sugar
- a bag (7 gr) of dried yeast OR 25 g fresh yeast
- 1 egg, to brush
- sesame seeds, for decoration
Preparation of braid buns
Heat the whole milk to about body temperature. The milk should not feel hot! Mix in the dried (or fresh) yeast and let this mixture stand for about 10 minutes, until it starts to foam a bit.
Then start mixing the dry ingredients. For this you take a bowl (in our case the mixing bowl of the mixer) and sieve the flour above it. Then add the salt and sugar and stir well.
Pour the yeast mixture on the flour and then pour the olive oil and water on it. Knead this into a smooth dough. With the machine this takes about 5 minutes, by hand about 15.
If the dough continues to feel sticky after kneading, you can add some extra flour. Then close the mixing bowl with a layer of plastic wrap.
Let the dough rise in a warm place for about an hour, until it has doubled in volume. For example, you can do this in an oven at 35 degrees, or (like us) next to the wood stove that burns.
After an hour, take the dough out of the bowl and blow out the air. Kneading is not necessary.
Then divide the dough into 10 balls. Roll out the balls into a 'hose' of about 60 cm. Remove one third of the hose and place it in the center of the remaining piece. The dough now has the shape of a capital T.
Braid the strands of dough and fold the ends under the bun on both sides. Do this until you have made a braid bun from all the balls of dough. Then place the braided buns on a baking tray lined with parchment paper.
Beat the egg and brush the rolls with it (with a brush). Then sprinkle some more sesame seeds on top. The braided buns are now allowed to rise in a warm place again for an hour.
Preheat the oven to 200 degrees. Place the baking sheet in the center of the oven and bake the braid buns in here for about 15 minutes, or until they turn golden brown and sound hollow when tapped.
Then let the rolls cool to room temperature (if you can!). Finally cut them in half and top them with your favorite fillings. Enjoy your meal!
Do you love sandwiches? Then try our traditional 'pan será'!
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Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
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