This light slightly sweet braided bread is known across central Europe as berches. In Jewish tradition a small portion of dough may be set aside for ritual offerings. Similar breads with mostly same ingredients include brioche, kalach, kozunak, panettone, pulla, tsoureki, vánočka found across European cuisines.
In a mixer using a dough hook, combine orange juice, 1 tablespoon water and yeast until frothy.
Add EVOO, 2 eggs, 1 yolk, honey, sugar, and salt until combined.
Add flour one cup at a time adding tablespoon to the final cup until dough is slightly sticky, coming away from the bowl.
Transfer to a floured surface and kneed until smooth. Transfer to an EVOO lined bowl and cover with a tea towel to rise 1.5 hours.
After 1st rise punch down dough, cover and let rise 45 minutes.
Combine 1 egg and 1 teaspoon water to create egg wash.
Cut dough into 3 equal sections rolling into 12 inch ropes. Braid ropes and tuck ends under loaf and brush with egg wash. Let rise uncovered for 45 minutes.
Preheat Oven to 375
Brush second coat of egg wash and bake for 25 minutes.
Ingredients
Directions
In a mixer using a dough hook, combine orange juice, 1 tablespoon water and yeast until frothy.
Add EVOO, 2 eggs, 1 yolk, honey, sugar, and salt until combined.
Add flour one cup at a time adding tablespoon to the final cup until dough is slightly sticky, coming away from the bowl.
Transfer to a floured surface and kneed until smooth. Transfer to an EVOO lined bowl and cover with a tea towel to rise 1.5 hours.
After 1st rise punch down dough, cover and let rise 45 minutes.
Combine 1 egg and 1 teaspoon water to create egg wash.
Cut dough into 3 equal sections rolling into 12 inch ropes. Braid ropes and tuck ends under loaf and brush with egg wash. Let rise uncovered for 45 minutes.
Preheat Oven to 375
Brush second coat of egg wash and bake for 25 minutes.
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