Braided Buns

Braided Bun
Braided Bun

Seems like Fall is in the air as I’m finding myself seeking all kinds of excuses to stay home and bake.

Yesterday I stumbled upon this blog  Almond Corner and was absolutely thrilled by the recipes on there and fascinated by the photography.  A Maltese saying goes L-ewwel Ma Tiekol L-Ghajn…and it is so true with anything.  Loosely translated, it means that the eye is the first to eat…as now I’m completely hooked.

As soon as I saw these braided buns, I knew I had to make them.  I felt slightly uneasy at first as I had to convert the weight to my lbs and ozs…I know, I’m still living in the middle ages.  But besides that, I also halved the recipe and used my bread machine.  I thought the recipe called for a bit too much yeast so I adjusted it to what I thought was a good amount.  And even after all that, I was blown away by the result!

So here’s my adaptation for these delightful buns.  As you can see from my photos, I attempted braiding them but after the second try, I aborted the mission and resorted to forming them my way as I was getting myself into a knot too.


1lb all purpose unbleached flour
1 oz sugar
1/2 tsp salt
10 oz milk
4 1/2 oz butter
3 tbs oil
1 egg
2 1/4 tsp yeast

Preheat oven at 375 degrees.

Warm the milk until it’s luke warm.

Put all the ingredients in your bread machine and set on the dough cycle.

When the cycle is done, take out the dough, cut into about sixteen equal portions and form into rolls or if you’re brave enough, into braids.  You can find instructions on here

Brush each with a beaten egg and bake.  After they’re done baking for about 15-18 mins, brush with some melted butter and put them back in the oven for a short while. (I skipped this step this time, but will definitely do it next time.)  These are best eaten on the first day.

I had mine with a bit of cream and jam…mmm


Not Braided Bun
Not Braided Bun

14 thoughts on “Braided Buns”

  1. I’ve tried braiding a bread before too, that was tough! But your first one is so cute 🙂 Looks so yummy and delicious, especially with the cream and jam. Maybe I need to try making bread again (I’m always scared of working with yeast!).

    1. Don’t be scared of yeast breads Tiffany…esp if you have a bread machine since it does all the work for you. The only thing you have to do is make sure that the consistency of the dough is right in the first five mins that it start kneading. Not too dry and not too wet…go for it Tiffany 🙂

      1. Do you mean you cannot find high gluten flour? If that’s the case, then you can make it yourself but combining 540g of all purpose flour and 60g of gluten. Mix well and it’ll work perfectly. If you have any other questions, let me know and I’ll do my best to help you.

  2. I agree, your braided bun photo looks definitely like the eyes would eat it right up!

    So it was difficult to turn that out? I wonder if someone has a video that makes it easier. I understood the photo instructions up to photo six, but photo seven lost me!

    1. Yes Robin…exactly where I got lost too…then I felt like I was playing twister:) I kinda did my own thing after the fifth step…kinda like Hocus Pocus and hoped for the best. I will try it one more time….maybe I’m more experienced now 🙂

  3. I almost fainted when I saw the cream and jam looked soooooooo delish! Really is a pretty bread and I can almost taste it thru the picture!

    1. They were like eating sweet delicious air yesterday! Ivy, these will be a piece of cake for you…you could even probably half this recipe with no problem…:)

  4. dear georgina- i will try this receipe. the orginal receipe calls for 21/2 tablespoons salt but your’s says 1/2 teaspoon salt. if you halfed it it would be 1 and 1/4 teaspoons salt. but if that is your choice, i will probably use 1 teaspoon. thanks for the receipe. god bless your day, bill

    1. Hi Bill, you are right about the amount of salt I used not being exactly half what the original recipe called for, but with the amount of flour I thought 1/2 tsp would be enough. I don’t think it would make that much of a difference in texture or taste if I’d put more. I was really happy with how they turned out. As you could see from the original recipe, that it also comes with a savoury filling, so maybe that is why it has more salt. I hope you get favourable result with this recipe and would love to hear from you again. Good day to you too 🙂

      1. hi georgina- thank you for your response. what type of flour did you use-all purpose, bread flour? god bless you. bill

        1. Yes I did…just all purpose flour unbleached. I should put that on the recipe, thanks for pointing that out. I also added that these are best eaten on the day of, although they are quite nice toasted the next day too. Enjoy bread baking 🙂

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