Soft Homemade Sweet Bread
A pillowy, golden sweet bread with a tender, pull-apart crumb — perfect for breakfast or an afternoon treat. Made with a simple yeast starter and pantry staples, this recipe delivers bakery-quality results right from your home oven. Finished with a light sugar glaze for an irresistible shine.
🛒 Ingredients
3 servings
- 1 kg (8 cups) all-purpose flour
- 2 eggs
- 1 tablespoon salt
- 6 tablespoons granulated sugar, divided
- 500 ml (2 cups) warm milk
- 3 level tablespoons active dry yeast
- 125 ml (½ cup) neutral oil (sunflower or canola)
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Directions
- 1
Make the starter: combine 4 tablespoons of flour, the salt, 2 tablespoons of sugar, the yeast, and warm milk in a bowl. Stir well and let it rest for 10–15 minutes until bubbly and slightly risen.
- 2
In a large mixing bowl, whisk together the eggs, oil, and remaining sugar. Add the starter, then gradually incorporate the flour, kneading until you have a soft, smooth, slightly tacky dough.
- 3
Cover with a clean kitchen towel and let the dough rise in a warm spot for about 1 hour, or until doubled in size.
- 4
Punch down the dough and shape into rolls, braids, or small loaves. Place on a lined baking sheet and let rest for an additional 20 minutes.
- 5
Bake at 180 °C (350 °F) for 20–25 minutes until deep golden brown.
- 6
While still hot, brush the tops generously with a simple sugar syrup (2 tablespoons sugar dissolved in 2 tablespoons hot water) for a shiny, lightly sweet finish.
💡 Chef's Tip
Make sure your milk is warm — around 35 °C (95 °F) — not hot, or it will kill the yeast. For extra richness, swap half the oil for melted butter. Braided loaves look stunning on a brunch table.
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Same category — Pasta
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