- Recipes Home
- Interest Groups
Jewish Egg Braid Recipe
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||3⁄4 Cup (12 tbs) (105 To 115 F)|
|Vegetable oil||1 Tablespoon|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Vegetable oil||2 Tablespoon|
|Cold water||2 Tablespoon|
|Poppy seed||1 Teaspoon|
Serving size: Complete recipe
Calories 1931 Calories from Fat 527
% Daily Value*
Total Fat 60 g91.9%
Saturated Fat 9.6 g48.2%
Trans Fat 0 g
Cholesterol 396.6 mg
Sodium 2037 mg84.9%
Total Carbohydrates 297 g99.1%
Dietary Fiber 11.7 g47%
Sugars 31.5 g
Protein 48 g95.6%
Vitamin A 9.2% Vitamin C 0.12%
Calcium 18.2% Iron 105.3%
*Based on a 2000 Calorie diet
Stir in sugar, salt, 1 egg, 1 tablespoon oil and 1 1/4 cups of the flour.
Beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1/2 to 2 hours.
Punch down dough; divide into 3 equal parts.
Roll each part into a rope, 14 inches long.
Place ropes close together on lightly greased cookie sheet.
Braid ropes gently and loosely; do not stretch.
Fasten ends; tuck under braid securely.
Brush with oil.
Let rise until double, 40 to 50 minutes.
Heat oven to 375°.
Mix egg yolk and 2 tablespoons water; brush braid with egg yolk mixture.
Sprinkle with poppy seed.
Bake until golden brown, 25 to 30 minutes.