Description
This Mexican-Inspired Braided Milk Bread is a soft, fluffy, golden bread filled with creamy cheese and aromatic cilantro. Braided to perfection and baked until glossy, it’s the ideal side dish for celebrations or a festive treat.
Ingredients
3 cups all-purpose flour
2 ¼ tsp active dry yeast
¼ cup granulated sugar
1 tsp salt
¾ cup warm milk
1 egg
¼ cup unsalted butter, softened
½ cup crumbled queso fresco or feta
2 tbsp chopped cilantro
1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
- Activate the Yeast: Mix warm milk, sugar, and active dry yeast in a small bowl. Let sit for 10 minutes until foamy.
- Prepare the Dough: Add the egg, flour, salt, and softened butter to the yeast mixture. Mix until dough forms, then knead for 8-10 minutes until smooth and elastic.
- Let the Dough Rise: Cover the dough with a damp towel and place it in a warm spot to rise for about 1 hour, or until doubled in size.
- Shape the Dough: Divide the dough into small pieces. Roll each into an oval shape and add crumbled cheese and chopped cilantro in the center.
- Braid the Dough: Fold edges over the filling and braid or twist into decorative shapes. Place on a lined baking tray and let rise for another 20 minutes.
- Apply the Egg Wash: Whisk egg yolk and 1 tbsp milk, then brush over the dough for a glossy finish.
- Bake the Bread: Preheat oven to 350°F (175°C). Bake for 20-25 minutes until golden brown and fully cooked.
- Serve: Let cool for 5 minutes before serving with salsa, guacamole, or sour cream.
Notes
For a spicy version, add chili flakes or finely diced jalapeños to the cheese filling.
Try substituting queso fresco with Monterey Jack, cheddar, or a mix of Mexican cheeses.
For a sweet twist, add honey or cinnamon to the filling.
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
