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Plaited Bread for Easter

There's nothing better to pair with our newly launched, limited edition Apricot Almond Jam, than Annalize’s freshly baked, plaited bread. Happy baking!

Aioli - Easter bread with Apricot Almond Jam
Aioli Apricot Almond Jam

Ingredients


3/4 Cup (177 ml) Water, at room temperature
1 Envelope (about 2 1/4 teaspoons) Active Yeast
5 Tablespoons (70 g) Unsalted Butter, cut into chunks 
1/4 cup (50 g) Granulated Sugar
1 1/4 Teaspoons (6 g) Salt
3 Large Eggs, one egg separated (reserve egg white)
4 Cups Cake Flour, plus more for dusting

*Special tip: you can simply buy an already made dough from your local grocery store!

Suggested Fillings

Nutella or Chocolate and Orange Zest
C
innamon, Raisins (soaked in hot water for 10 mins) and Toasted Walnuts
Peanut Butter with a sprinkle of Truffle Oil and Honey

Egg Wash (brushing on top)

2 Large Egg Yolks
3 Tablespoons (45 ml) Milk or Cream

Aioli - Homemade bread and jam by Aioli and Annalize Catering
Annalize Buchanan with her freshly baked, plaited bread

Method

Combine lukewarm water and yeast. Let it sit until dissolved for about 5 minutes. You may do so in a standing mixer, if using any. 

Meanwhile, in a microwave-safe medium bowl, add butter chunks, sugar, salt and microwave for about a minute. Stir until everything is melted - mixture should be warm, not hot. Let it cool slightly if mixture is hot. Add everything into the yeast mixture. If the mixture is too hot, let it cool to a warm mixture to prevent eggs from curdling. Whisk egg into the the mixture. Mix until ingredients are fully combined.

Add about 4 cups of flour and continue mixing by hand or using paddle dough. Add in enough additional flour, if needed, to make soft dough.

Turn dough on lightly floured surface and knead for 6-7 minutes or more if you want airy bread.

Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let it rise in a warm, draft-free place for 1 to 2 hours or until doubled. Punch the dough down. Divide the dough into 3 equal strands then stretch or roll out dough into an even thickness of about a 16-inch long rope.

Fill each dough with different fillings of your choice.

Pinch the dough over the fillings (lengthways). Line up the filled strands of dough and pinch them together at one end. Braid the strands; take the left strand and cross it over the middle strand. 
Take the right strand and cross it over the middle strand until bread is completed. Tightly pinch to seal the end.

Carefully transfer plait onto a baking sheet lined with parchment paper. 

Cover with kitchen cloth and let it rise until puffy, about 30 to 45 minutes. Meanwhile, preheat oven to 180 degrees C. Whisk together egg yolks and cream, then gently brush the loaf with the egg wash, you do not want to deflate the bread.

Bake in preheated oven for about 40 minutes, or until the loaf is golden brown. If bread browns quickly, cover loosely cover with foil paper. Let it cool completely before slicing. Serve with our Salted Caramel sauce or limited edition Aioli Apricot Almond Easter Jam.

Aioli - Bread recipe with Salted Caramel and Apricot Almond Jam
Salted Caramel and Apricot Almond Jam with hot cross buns and baked bread