MILK LOAF · MEDIUM
Braided Milk Loaf
Pillowy, Japanese-inspired milk loaf braid — feather-soft inside.
40 min
Prep
14h
Rest
30 min
Bake
1 braid
Yield
Medium
Difficulty
Total time: 15h 10 min
Ingredients
Steps
1
Knead the dough. ⏱ 10 min
2
Bulk fermentation. ⏱ 4 hours
3
Divide and braid. ⏱ 30 min
4
Cold proof in tin. ⏱ 10 hours
5
Bake with egg wash. ⏱ 30 min
Step-by-step baking
1
Knead Mix and knead all ingredients to a smooth, elastic dough, ~10 min. ⏱ 10 minutes
2
Bulk Ferment 4 h at 26°C until nearly doubled. ⏱ 4 hours
3
Braid Divide into 3 pieces; roll into 40 cm ropes. Braid tightly, tuck ends under. ⏱ 30 minutes
4
Proof Overnight proof in a buttered tin until puffy. ⏱ 10 hours
5
Bake Egg-wash and bake at 180°C for 28–30 min to 90°C internal. ⏱ 30 minutes
Tips
🧶 Braiding
Keep braids tight — loose plaiting collapses during baking.
✨ Shine
Two coats of egg wash gives the deep glossy colour of a bakery braid.