Ingredients
Scale
- 500g (4 cups) all-purpose flour
- 100g (½ cup) granulated sugar
- 10g (2 tsp) salt
- 7g (2¼ tsp) active dry yeast
- 250ml (1 cup + 2 tbsp) whole milk, warmed to 110°F (43°C)
- 2 large eggs, room temperature
- 113g (½ cup) unsalted butter, softened
- 1 tsp vanilla extract
- 1 egg yolk + 1 tbsp milk, for egg wash
Instructions
- In a large bowl, whisk flour, sugar, salt, and yeast.
- Pour in warm milk, eggs, butter, and vanilla. Mix until a shaggy dough forms.
- Knead on floured surface for 8–10 minutes until smooth and elastic.
- Place in greased bowl, cover, and let rise 1.5–2 hours until doubled.
- Punch down dough, divide into 3 equal strands.
- Braid strands loosely (like Rapunzel’s hair), tuck ends underneath.
- Place braid on parchment-lined baking sheet, cover, and rise 45 minutes.
- Preheat oven to 350°F (175°C).
- Brush braided loaf with egg wash.
- Bake 25–30 minutes until deep golden brown and internal temp reaches 190°F (88°C).
- Cool on wire rack before slicing.
Notes
- For extra richness, substitute 2 tbsp sugar with brown sugar and add ½ tsp citrus zest.
- To serve like Rapunzel’s feast, brush with honey butter glaze while warm.
- Store in airtight container up to 3 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: French-inspired
- Diet: vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 185 Kcal
- Sugar: 9g
- Sodium: 145mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
