Makes 1 - approx. 20 oz loaf of bread.
This bread is a show stopper. Not only does it look stunning with its golden-mahogany crust, but the texture is feathery, lofty, and oh sooo buttery!
Don't let the complicated look of this braid stop you from attempting this design. It's is easier than you probably think. Follow the picture guide below for instructions. If you prefer, you can bake this in a simple loaf pan or make dinner rolls.
The beautiful texture of this bread comes from the use of egg yolks. Egg yolks contain an emulsifier called lecithin. When kneading the bread, the lecithin and fats coat each strand of gluten which creates the soft feathery "pull-apart" texture.
An Easy 6-Braid Technique
This design is easier than it appears. If you can perform a simple 3-strand braid, then you can make this with success.
It's important to start with 6-evenly portioned dough balls. Roll them out to about 12" - 14" ropes. Make sure all the ropes are the same length.
Make a simple centered 3-strand x 3-strand lattice. (Picture #4) You should now have 4 cross-sections that follow a 3-strand braid.
Once all 4-sections are braided, tuck the ends of each braid under the starting portion of the braid next to it (Pictures #9 #10 #11).
And that is it!
Lofty French Egg Yolk Bread Recipe:
DOUGH:
6 1/4 oz. whole milk, room temperature
1/2 oz. active dry yeast
10 1/2 oz. bread flour
1 oz granulated sugar
1/4 oz salt
1 oz unsalted butter, melted
2 large egg yolks
Egg Wash:
1 large egg
1 Tbsp. water
Pinch salt
Directions:
In an electric mixer using the dough hook, dissolve yeast into the room temperature milk. Once yeast is dissolved, layer the rest of the dough ingredients on the top.
Turn electric mixer on low setting, mix until all the dry ingredients are incorporated with the liquid, about 1 minute. Once most of the dry flour absorbed, scrape down the bowl, turn mixer to medium speed to knead dough. Keep kneading for about 8 - 10 minutes, until the dough is smooth and elastic. The dough will be considerably sticky still and may stick to side of bowl - this is completely normal due to the high ratio of fat in the dough. Once the dough is kneaded, scrape bowl down and shape into a round. Place into a lightly oiled bowl. Cover bowl with plastic wrap and a damp hot kitchen towel. Place bowl in a draft free environment (a microwave turned-off is a great place) to allow to double in size, about 40 min - 120 min. (colder days it will take longer, hotter days it will take shorter).
Once dough has doubled in size, punch dough down and portion into 6 equal sizes. Form each portion into a round to prepare for shaping. To shape dough, roll each portion out to 12" - 14" ropes, making sure they are all of equal length.
It is easiest to braid bread on the sheet pan it is going to be baked on. Shape according to directions pictured above.
Cover with a damp hot towel and allow to double in size, about 40 min - 60 min.
While bread is doubling in size, Preheat oven to 350F degrees with oven rack set in the middle position.
Prepare egg wash by lightly whisking egg, water, and salt until well incorporated.
Once dough has doubled in size, CAREFULLY remove towel. Brush lightly with egg wash. Take caution to avoid pooling of egg on sheet pan or in the crevices of the braids as it will burn.
Bake bread until golden-brown and the internal temperature reaches 190F degrees with an instant read thermometer, about 25 min - 30 min.
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