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Braided Bread


Time :

  • 3 hrs 10 mins
  • Prep: 2 hrs 30 mins,
  • Cook: 40 mins
  • Yield: 2 loaves (14 servings)


This will help you in case you have problem with braided the bread you can try first on a rope.


What You’ll Need
  • 1-1/2 cup water, room temperature
  • 1 Tbsp or 2 pkg. (1/2 oz.)
  • 1/4 cup soft butter or shortening
  • 1 Tbsp sugar
  • 1 tsp salt
  • 4 cups bread flour, about
How to Make It
  1. In a large bowl, mix together the room temperature water and the yeast. Add the butter, sugar, and salt. Stir. Add 3 cups of the bread flour and mix it well. Add in enough remaining bread flour to make a dough that follows the spoon around the bowl. Turn dough out onto a lightly floured surface and knead it for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place the dough in a medium greased bowl. Turn dough over in the bowl so that the top is also lightly greased. Cover with a clean cloth or plastic wrap and let it rise in a warm, draft-free place for one hour.
  1. Punch down dough. Turn the dough out onto a lightly floured board or surface and knead out the bubbles for about five minutes. Divide the dough into 6 equal pieces. Set 3 pieces aside. Roll out the remaining 3 pieces of dough between your hands, making 3 strips, about 12-inches long. Line strips side-by-side on floured board. Braid strips, starting from the center and working to the end, and pinch bottom ends together. Braid the other side of the loaf, from center to end, and pinch the ends together. Set the braided loaf on a greased baking sheet and repeat the steps for braiding the remaining 3 pieces of dough. Cover the loaves with a kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 30 minutes or until doubled in size.
  2. Bake the bread at 350 degrees F for 40 minutes or until the bread top is golden brown and the bread sounds hollow when the top is tapped. Remove the breads from the baking sheets and let them cool on rack.


The easiest way to braid the bread it is in 2. You have in the picture the bread braided in 2 , 4 and 6.

Bread Baking Tips:

Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.

Kannel snegle – Danish cinnamon rolls



I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake. Also I took a small break from Studying so I can learn more about it. My hobby is very important to me and I decided to give it a little more time to learn and learn more. Here are some pictures with my cinnamon rolls very popular in Denmark and so delicious.


(about 24 rolls)

For the butter layer:
8.8 oz. (250g) cold butter, diced
1/3 cup (40g) all-purpose flour

For the dough:
(500g) all-purpose flour
1/4 cup (50g) sugar
1 1/2 tsp. salt
1.5 oz. (42g) fresh yeast
1 oz. (30g) butter, at room temperature
1 egg
2 egg yolks
6 oz. (170g) cold milk

For the filling:
1/3 cup (75g) butter, melted
1/2 cup (100g sugar)
2 tbsp. ground cinnamon

For the glaze:
1 cup (130g) confectioner’s sugar
1/2 tsp. vanilla extract
6-8 tbsp. heavy cream

1. Cut the cold butter into pieces and mix with the flour. Knead until well combined – do this quickly, so the butter does not get warm. Place between two pieces of plastic wrap or baking parchment and form into a square with a thickness of about 0.4 inch (1cm) – works best with a rolling pin. Cover and place in the fridge until needed.

2. For the dough add flour, sugar and salt to a large bowl and mix. Crumble the fresh yeast into pieces and add together with the butter, egg, egg yolks and the cold milk to the bowl. Knead until you get a nice smooth dough. Wrap loosely in plastic wrap and place in the fridge for at lest 1 hour.

3. Take the dough out of the fridge and roll out on a floured surface to a square – about double the size of the butter square. Add the butter (without the plastic wrap) on top of the dough – the edges should point to the sides of the dough square (45° rotation). Fold the dough edges over the butter so it looks like an envelope. Press the seams together so the butter is completely sealed in. Roll out to a rectangle with triple the length of the square before. Fold the ends towards the center on top of each other so you get a square again with three layers. Wrap in plastic wrap and place in the fridge for about 30 minutes. Take the dough out of the fridge and repeat the process. Roll out again (let the open side of the package face you when rolling out) and fold again. Place in the fridge for another 30 minutes.

4. Prepare baking sheets with baking parchment and set aside. In a small bowl mix sugar with cinnamon for the filling. Roll out the dough on a floured surface to a rectangle with a thickness of about 0.2 inch (5mm) – one side should have a length of about 12 inches (30cm). Brush the dough with the melted butter, leave about 0.5 inch (1,3cm) free on the edge of a long side – this is the direction you are going to roll up the rolls. Sprinkle the sugar-cinnamon mix on top of the melted butter and start rolling up to the side you left without filling – try to get a tight roll. Brush the end you kept free from the filling with some water and roll the roll on top, so that part sticks well to the rest – this will keep the rolls sealed. Cut the roll into 1 inch (2,5cm) thick slices and place those rolls on the baking sheets – leave enough space in between. Cover loosely with plastic wrap and let rise for 30-40 minutes.

5. Preheat the oven to 390˚F (200°C). Place the snegle in the the oven and bake for about 16-18 minutes – they should get a nice golden color. Take out of the oven and let cool down on a wire rack.

6. For the glaze mix the confectioner’s sugar with milk and vanilla extract until you get a nice thick glaze. Drizzle on top of the still a bit warm snegls and let dry.

Enjoy Baking!