EatSmarter exclusive recipe

Whole-Wheat Braidwith Pecans

Whole-Wheat Braid - Whole-Wheat Braid - The easy-breezy braid tastes great for breakfast as well as afternoon tea
Whole-Wheat Braid - The easy-breezy braid tastes great for breakfast as well as afternoon tea


Calories:264 kcal
Preparation:25 min
Ready in:580 min
1 serving contains (Percentage of daily recommendation)
Calories264 kcal(13%)
Protein6 g(12%)
Fat15 g(19%)
Carbohydrates24 g(9%)
Added Sugar3 g(3%)
Roughage5 g(17%)

Recipe development: EAT SMARTER


For servings

1 cupMilk (low-fat)
1 cubefresh Yeast
4 ouncesCultured butter (room temperature)
6 tablespoonsMaple syrup
1 poundfine Whole-wheat flour
4 ouncesPecans

Kitchen Utensils

1 Small pot, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Whisk, 1 Brush, 1 Hand mixer, 1 Parchment paper, 1 Oven rack, 1 Silicone spoon


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1 Reserve 2 tablespoons milk and heat remaining milk until luekwarm. Crumble yeast into milk and stir until it has dissolved. Rinse lemon in hot water, wipe dry and finely grate 1 teaspoon zest.
2 Separate 3 eggs. In a bowl, beat the softened butter with egg yolks, maple syrup and 1 pinch of salt until frothy. (Reserve egg whites for another use.)
3 Stir lemon zest into butter mixture.
4 Alternately stir the yeast mixture and flour into butter mixture, then knead briefly.
5 Turn out dough onto a lightly floured work surface and knead. Place in a bowl and let rise in a cool place or in the refrigerator until doubled in bulk, about 8 hours.
6 Meanwhile, chop the nuts.
7 Combine the nuts with the dough. Let dough rise for about 30 minutes.
8 Divide the dough into thirds on floured surface and roll into ropes, about 40 cm (approximately 16 inches) longs.
9 Braid the dough ropes and carefully place on a plate lined with parchment paper.
10 Separate the remaining egg. Beat the egg yolk with some of the reserved milk and brush the brioche dough with it. (Reserve egg white for another use.)
11 Place the brioche in a cold oven. Heat to 200°C (fan 180°C, gas: mark 3) (approximately 350°F) and bake until golden brown, 45-50 minutes. Let cool on a cooling rack before serving. 


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