braided

A recipe for soft braided bun topped with pork floss, green onions and sesame seeds.

Braided Pork Floss Green Onion Buns

g all-purpose flour

g active dry yeast

260 g warm water

sugar

tsp sea salt

vegetable oil

C pork floss

C chopped green onion

sesame seeds (optional)

In a large stand mixer bowl, add the flour, salt, egg, and oil. Set aside.

In another small bowl, add the warmed water/milk, sugar, and dry yeast. Stir and let the yeast activate, about 2-3 minutes.

Once yeast has been activated, add the mixture to the flour, attach the dough hook and turn on the mixer to low-medium speed. Knead for about 7-8 minutes, until the dough is smooth and shiny.

Transfer the dough to a lightly greased bowl, cover, and let it double in size, about 1 hour 30 minutes, depending on how warm your environment is.

Divide the dough into 10 equal portions.

Roll each dough into a rectangle about 6&quot; by 3&quot;. Brush the top with the remaining beaten egg. Add about 1 Tbsp pork floss and 1 Tbsp chopped green onion over top of the dough. Roll the dough lengthwise into a long cigar, pinching the seams.

With the dough facing you like the letter "I," use a sharp knife and make a slit in the middle of the dough, leaving about 1 inch uncut at the top. You will have two pieces, but it will still be joined at the top.

Carefully braid the two pieces of dough, pinching at the bottom and twist the entire piece of dough. (This is where it can get a little messy).

Tie the dough into a knot and place it onto a parchment lined baking sheet. If there is pork floss and green onion that have fallen off, just pick it up and nestle it back onto the bun.

Preheat oven to 350°F.

Let the buns rise for another 20 minutes, until dough is slightly puffy.

Brush the tops with the remaining beaten egg and sprinkle sesame seeds if you wish.

Bake at 350°F for 20-25 minutes, until golden brown. Serve warm.

Soft, fluffy, gorgeous, easy to make, and so delicious! Homemade Challah is the perfect bread for so many dishes or just on its own with a smear of jam. SO. GOOD.

Homemade Challah

bread flour

Tablespoons sugar

Morton kosher salt

instant yeast

egg yolks (room temperature)

Tablespoons vegetable oil

water

egg yolk (room temperature)

Combine

In the bowl of an electric mixer fitted with the dough hook, combine flour, sugar, salt, and yeast.

Stir

Increase

Knead

Knead for an additional 5 minutes. (The dough should be smooth and shiny. You can use the windowpane test to check for proper gluten development.)

Scrape

Cover

Cover with plastic wrap. (If using a proofing box with a water tray, there is no need to cover with plastic wrap.)

Proof

Let rise at warm room temperature (78℉/26℃-80℉/27℃) for 2 hours.

Turn out

Turn dough out onto an unfloured surface.

Degas

Divide

Form

Cover with a piece of plastic wrap or a damp tea towel.

Rest

Whisk

While dough is resting, make egg wash by whisking egg yolk and water together until thoroughly combined and smooth. Set aside.

Turn

Working with one rectangle at a time, turn dough horizontally.

Fold

Fold the top third down and the bottom third up.

Roll

Place

Place on a large sheet of parchment paper.

Repeat

Braid

Braid, making sure to seal and tuck ends under. (See step-by-step photos in post.)

Make egg wash by whisking egg and water together in a small bowl until smooth.

Brush

Cover with plastic wrap that has been sprayed with cooking spray.

Allow to rise in a warm place for 1 hour, until noticeably risen.

Heat

While dough is proofing, heat oven to 350℉/177℃.

Bake

Bake for 18-22 minutes, or until done (190℉/88℃).

Bread

Sweet, spiced, and floral, this show-stopping challah is braided with a delicious cardamom-date filling.

Rose, Cardamom and Date Challah

(237 ml) lukewarm water

(7 g) yeast

tbsp sugar

tbsp honey

eggs

(946 ml) all purpose flour

tsp kosher salt

(473 ml) chopped dates

pistachios

tsp cardamom

vanilla

rose water

lemon

(237 ml) water

egg + water for egg wash

tsp honey

Rose petals

In the bowl of a stand mixer, add 1 cup warm water, yeast, and sugar. Mix lightly with a fork, and set aside for about 10 minutes.

Add eggs, oil, and honey; whisk together.

Using a dough attachment, gradually add flour and salt, about 1/2 cup at a time with the mixer on low. Mix until the dough pulls away from the bowl and forms 1 large ball.

Turn the dough onto a well-floured surface and knead for about 5 minutes, or until it bounces back when pressed.

Pour a bit of oil into a large bowl, place the dough ball in the bowl, and turn to coat with oil. Cover with a clean towel and place in a warm spot for 1 1/2 hours, or until doubled in size.

While the dough is rising, make the filling: In a medium pot, combine all filling ingredients and cook over medium heat until dates are softened. Adjust seasoning, turn off heat, and cool for a few minutes.

Transfer the filling to a food processor and puree until a thick paste forms. Set aside.

Punch down the doubled dough and knead slightly. Divide the dough into 2 balls.

Divide each dough ball into 3 (or more) pieces for braiding. Roll each piece into a 12-15 inch long, 1-2 inch thick strand, and flatten with a rolling pin.

Fill each strand with the date filling using a teaspoon, ensuring it&#8217;s sealed. Gently roll the strands.

Braid 3 strands together, pinching the ends. Repeat with the second dough ball.

Place the braided doughs on a baking sheet, cover with a towel, and let rise for 30 minutes.

Brush challahs with egg wash and honey, and sprinkle with rose petals and pistachios.

Bake at 350°F (177°C) for about 30 minutes, or until light golden brown.

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Braided Pork Floss Green Onion Buns

Homemade Challah

Rose, Cardamom and Date Challah

Top 3 braided recipes from across the web

The most viewed braided recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Braided Pork Floss Green Onion Buns

Homemade Challah

Rose, Cardamom and Date Challah

The most viewed braided recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine