Here’s the last yeast bread for this week and this recipe for Milk Bun is from the cookbook ‘Honey & Co.’ I love braided breads even though I’m still figuring out how to make them pretty, so when I saw this recipe in the book I knew I had to try it out. This Milk bun is a cross between a Jewish Challah and French Brioche. It is lighter and smoother than a Challah without being as rich as the brioche. It is an pretty straight forward recipe and the dough is very very easy to work with.Original recipe had 1 whole egg that I subbed with egg replacer powder. I also added some whole wheat flour to add some fiber to the bread and make it less guilty to enjoy. The braid shape not only looks beautiful but makes it easy to tear to piece with the hand than to slice (though I decided to slice them for the photos).This milk bun is perfect to eat just as is without anything but a bit of butter to jam wouldn’t be too out of place here. Also this makes an excellent French toast or pudding pudding.This is part of the Bake-a-thon 2016. This goes for the December Week 3, Cooking from Cookbook Challenge Group.
[inlinkz_linkup id=680533 mode=1]
