There’s something magical about a loaf of sweet braided bread fresh from the oven—the aroma, the golden crust, the pillowy-soft strands that pull apart with ease. I still remember the first time I baked this from scratch. It was a chilly Saturday morning in Brooklyn, and Charlie (my pup) was curled up by the window while I nervously watched dough rise for the first time. That loaf was far from perfect, but it sparked a love affair with homemade bread that hasn’t let up since.
These days, this sweet braided bread is a go-to in my kitchen—soft, slightly sweet, and beautifully braided. It’s a staple for brunch with friends, a showstopper for special occasions, and honestly, the perfect afternoon baking project. If you’re a beginner, don’t worry. I walk you through each step so you can bake with confidence. Whether you’re serving it plain, with butter and jam, or turning leftovers into French toast (yes, seriously), this bread is as versatile as it is stunning.
Unlike many recipes that focus heavily on holidays like Easter or Christmas, this one’s meant for year-round baking joy. It’s comforting in winter, lovely on spring tables, and totally freezer-friendly—meaning you can make a loaf now and enjoy it whenever the craving hits.
Throughout this guide, I’ll share tips I’ve learned through trial and error (like how not to over-knead and what to do if your dough isn’t rising). This post is also fully optimized to make sure it’s easy to follow and easy to find—because great recipes shouldn’t be hidden in the corners of the internet.
Let’s get baking.
Table of Contents
Why I Love This Sweet Braided Bread Recipe
There’s just something deeply satisfying about baking sweet braided bread from scratch. It’s one of those recipes that turns a handful of simple ingredients into something that feels special. Every time I make it, the dough comes together like a dream, the braid bakes up beautifully, and the whole kitchen smells warm and inviting.
What makes this sweet braided bread a favorite of mine is how versatile it is. Whether you serve it fresh out of the oven, toast it for breakfast, or use it to elevate a casual brunch, it always impresses. I love pairing slices with strawberry freezer jam or mulberry jam to highlight the bread’s gentle sweetness.
Even better, the recipe is approachable. If you’ve never worked with yeast before, don’t worry—I’ll walk you through each step. The dough is soft and manageable, and the braiding method I use is simple enough for beginners but looks impressive on the table. Once baked, the loaf has a light texture, a golden crust, and that signature, slightly sweet flavor that makes it irresistible.
This sweet braided bread is more than just pretty—it’s dependable. It rises well, bakes evenly, and keeps beautifully. You can enjoy it on its own or as part of a bigger meal, and it’s always a crowd-pleaser. Plus, leftovers (if there are any) make excellent French toast.
Let’s gather our ingredients and move on to the step-by-step instructions where the real fun begins.
Sweet Braided Bread Recipe – Soft, Fluffy & Gorgeous
- Total Time: 3 hours 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This soft and slightly sweet braided bread is a showstopping homemade loaf that’s easier than it looks. Fluffy, golden, and perfect for breakfast, brunch, or gifting.
Ingredients
- 1 cup whole milk
- 1/3 cup water
- 2 1/4 tsp active dry yeast
- 1 tsp + 1/3 cup granulated sugar
- 5 tbsp unsalted butter, melted
- 1 egg + 1 yolk (reserve white)
- 2 tsp salt
- 4–5 cups bread or all-purpose flour
- 3 tbsp coarse or granulated sugar for topping
Instructions
- Heat milk and water to 105–115°F. Stir in yeast and 1 tsp sugar. Let sit until foamy (5–10 minutes).
- Add remaining sugar, melted butter, egg + yolk, and salt. Stir in 2 cups flour.
- Gradually mix in more flour until dough forms and pulls away from sides.
- Knead until smooth and elastic (5–10 mins). Place in oiled bowl, cover, and let rise 1–2 hours.
- Punch down dough, divide into 4 ropes, and braid from center outward. Tuck ends.
- Cover and let rise 30–40 mins. Preheat oven to 375°F.
- Brush with reserved egg white, sprinkle sugar. Bake 18–22 mins or until golden and 190°F inside.
- Cool before slicing and serving.
Notes
Use bread flour for a chewier texture.
Add raisins, cinnamon, or glaze for variation.
Leftovers make great French toast.
Freezes well up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 427
- Sugar: 7g
- Sodium: 406mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 28mg
Step-by-Step: How to Make Sweet Braided Bread from Scratch
If you’ve ever felt intimidated by yeast bread, you’re not alone. But this sweet braided bread recipe breaks the process down into manageable steps so anyone can succeed—no stand mixer or fancy gear required. With a little patience and a good guide (that’s me!), you’ll have a golden, pillowy loaf to slice and serve.
Step 1: Make the Dough
Start by heating your milk and water together until warm—not hot (105–115°F is the sweet spot). Stir in the yeast and a teaspoon of sugar, then let it sit for 5–10 minutes until foamy. This step helps confirm your yeast is active and ready to rise.
Once foamy, add the remaining sugar, melted butter, egg, egg yolk, and salt. Stir to combine. Add about 2 cups of flour to form a sticky, shaggy dough. From here, add more flour gradually (about 1/4 cup at a time), mixing until the dough begins to pull away from the bowl and form a soft ball.
Knead the dough by hand or with a dough hook until smooth and elastic—this takes 5 to 10 minutes depending on your method. When the dough is tacky but not sticky, place it in a lightly oiled bowl, cover it, and let it rise in a warm spot for 1 to 2 hours or until doubled in size.
Step 2: Shape and Braid
Once risen, punch down the dough gently and divide it into 4 even strands. Roll each into a rope about 15 inches long. For the braid, place all strands side-by-side and start weaving from the center out, then flip the loaf and braid the other half. Tuck and seal the ends under the loaf.
Let the braided dough rise again for 30–40 minutes while you preheat your oven to 375°F.
Step 3: Bake to Golden Perfection
Before baking, brush the loaf with the reserved egg white for that shiny finish. Sprinkle with coarse sugar for a little sparkle (optional but beautiful). Bake for 18–22 minutes, or until the bread is golden brown and an instant-read thermometer reads 190°F inside.
Let it cool before slicing—if you can wait! Serve as-is or alongside a brunch spread like this caprese pasta salad or hearty cowboy casserole for a balanced meal.
Serving Ideas, Variations & Storage Tips for Sweet Braided Bread
Once your sweet braided bread is out of the oven and cooling on the rack, it’s time for the fun part—serving and savoring. This bread doesn’t just look gorgeous on a table; it’s versatile enough to go from breakfast to dessert.
How to Serve Sweet Braided Bread
Freshly sliced, this bread is incredible on its own—but it shines even brighter with a little topping. Spread a warm slice with butter, honey, or your favorite jam (my top picks are strawberry freezer jam and mulberry jam). It pairs beautifully with hot tea or a light brunch salad.
If you’re planning a bigger meal, serve it alongside something savory like this creamy mushroom and spinach pasta or even a cozy roasted veggie bowl. Don’t be surprised if guests ask for the recipe before dessert even hits the table.
You can also turn leftovers into dreamy French toast or bread pudding—both are excellent ways to stretch a loaf.
Flavor Variations to Try
Want to switch things up? Add golden raisins, cinnamon sugar, or a swirl of fruit preserves before braiding. You can also brush the top with a vanilla glaze after baking for a sweeter, more dessert-like version.
Other great mix-ins include chopped nuts, citrus zest, or even mini chocolate chips for a bakery-style twist. Just be sure to keep the dough soft enough to braid easily.
How to Store and Freeze
This sweet braided bread keeps well at room temperature in an airtight container for up to 3 days. For longer storage, wrap the loaf tightly in foil and freeze it for up to 2 months. To serve, let it thaw at room temperature, then warm slices in a toaster or oven.
Want to enjoy a slice without the guilt of wasting food? Just freeze individual slices and pop one out whenever the craving hits.
Frequently Asked Questions
What is a braided bread that starts with BA?
A popular braided bread starting with “BA” is Babka, a sweet, twisted loaf originating from Eastern Europe. While babka and sweet braided bread both feature intricate designs, babka usually includes fillings like chocolate or cinnamon, whereas sweet braided bread is typically plain or lightly flavored.
What is another name for braided bread?
Braided bread is also known by names like Challah, Hefezopf, or simply braid bread, depending on the cultural variation. Sweet braided bread can often fall under these terms, especially in Jewish, German, or Slavic cuisines, each offering unique flavors and shapes.
What is the name of the famous braided breads from the world?
Famous braided breads include Challah (Jewish tradition), Hefezopf (German/Austrian), and Kalács (Hungarian). All of these share visual similarities with sweet braided bread but vary in richness, sweetness, and ingredients. Sweet braided bread, in its simplest form, takes inspiration from all of them.
What is the name of the sweet bread?
The term “sweet bread” can refer to many different baked goods, but when braided and enriched with milk, butter, and eggs, it’s most often called sweet braided bread. This version is soft, slightly sweet, and beautifully golden—perfect for both everyday treats and special occasions.
Conclusion: Bake It, Share It, Love It
Sweet braided bread is more than just a beautiful bake—it’s a reminder that simple ingredients and a little care can create something truly special. Whether you’re brand new to baking or already love working with yeast, this recipe will guide you to a loaf that’s golden, soft, and sweet enough to impress without being over-the-top.
From weekend brunches to quiet mornings with coffee, sweet braided bread fits right in. And once you’ve made it once, you’ll want to bake it again and again—because homemade doesn’t have to be hard, it just has to be worth it.
Happy baking—and don’t forget to check out our roasted veggie bowl or air fryer cottage cheese chips for your next easy side dish.
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