Fluffy Turkish Braided Bread
Ingredients
- 1 packet instant yeast (7 grams)
- 2 cups warm water (440 ml)
- 2 eggs
- 1 cup vegetable oil (220 ml)
- 3 tablespoons sugar
- 2.5 teaspoons salt
- 8 cups flour
For spreading
- 150 grams softened butter
For topping
- 4 egg yolks
- 1.5 teaspoons cream or milk
- 1 teaspoon molasses
Preparation
Mix lukewarm water, sugar, and yeast in a kneading bowl and let it rest for 5 minutes to activate.
Add vegetable oil, salt, and eggs to the mixture and stir well.
Gradually add flour to form a soft dough that slightly sticks to hands, knead for 5-6 minutes, and let rise in a warm place for 1 hour.
Divide the dough into 22 equal pieces.
For each piece, place a heaping teaspoon of softened butter on top, flatten and stretch with hands, spread more butter inside, and roll into a log shape.
After shaping all pieces, take two logs, stretch them lengthwise, braid them loosely, and place on a baking sheet.
Brush the braided breads with the egg yolk mixture, sprinkle with poppy seeds, cover without touching the dough, and let rise in a warm place for 45 minutes.
Preheat the oven to 190°C with top and bottom heat.
Bake in the middle rack for 27 minutes until golden brown.
Remove from oven, brush with warm water, cover with a towel, let rest for 10 minutes, then serve.
