sweet valentine’s day braid
A sweet Valentine’s Day braid is a declaration of love in form of food. It’s easy to make, incredibly soft and so delicious. The perfect addition to your brunch table or even for the afternoon coffee.
Servings Prep Time
1heart (about 1,3 kg) 10minutes
Cook Time Passive Time
35minutes 3hours
Servings Prep Time
1heart (about 1,3 kg) 10minutes
Cook Time Passive Time
35minutes 3hours
  • 6cups all-purpose flour
  • 1cup milklukewarm
  • 1/3cup waterlukewarm
  • 1/2cup sugar
  • 1/3cup Buttersoft (80 grams)
  • 1medium organic egg
  • 1 egg yolk
  • 2tsp salt
  • 7grams active dry yeast
  • 1medium organic eggs
  • 2tbsp milk
  • hail sugaroptional
  1. Dissolve the yeast in the lukewarm water for 1-2 minutes. Put all the ingredients in a good food processor and knead for about 5 minutes until smooth.
  2. Roughly form the dough into a ball, place it in a bowl and let it rise covered at ideally 30-35°C / 85-95°F (e.g. in the oven) or at room temperature for 1-1.5 hours until it has doubled in volume. (If you have time, you can tap the bowl with the dough firmly on the work surface a few times so that the dough collapses and then let it rise again for about 1 hour. However, you can skip this step).
  3. Transfer the dough to a lightly floured work surface and divide into 6 pieces (for a 3-plait) or 8 pieces (for a 4-plait).
  4. Roll the dough pieces long. When they are about 20 cm long, let them “rest” for about 10 minutes so that the dough can relax. Then finish rolling out. The two ends should be thinner than the middle part. This will make it easier to shape the heart later. Make two braids with three or four strands each.
  5. Line a baking sheet with baking paper. Form a heart with the two braids on the baking sheet. Press the ends together a little. Cover with a cloth and let rise for 30 minutes at room temperature.
  6. Preheat the oven to 165°C / 330°F top/bottom heat.
  7. Whisk the egg with the milk and brush the braid with it. Sprinkle with hail sugar (optional). Bake the bread for 35-40 minutes. After 20 minutes, cover with aluminum foil, if necessary, so that it does not get too dark. If you have a food thermometer: 91°C / 195°F is ideal.
  8. Let the braid cool on a rack after baking.
Recipe Notes
  • If you plan to freeze the braid, I recommend taking the bread out of the freezer bag immediately to thaw, otherwise the hail sugar will become “liquid”.