How to make BETTER Guyanese Plait or Braided Bread with two secret ingredients | Guyanese Recipes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is lactose-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a great egg substitute for binding.

In a large KitchenAid mixer, add 550 g all-purpose flour, 65 g granulated sugar, 0.5 tsp kosher salt, and 15 g milk powder. Mix to incorporate the dry ingredients.

Add 30 g of fresh cheese directly into the dry ingredients.

Add 310 g of warm water (105 to 110°F) and 85 g of butter to the mixture.

Using a dough hook, mix on low speed (speed 1-2) for 2-3 minutes until it starts to come together as a dough.

Increase the speed to medium (5-6) and mix for 12-15 minutes until the dough is smooth and elastic.

Perform the window test to check for gluten development.

Transfer the dough into a lightly greased bowl, cover tightly with plastic wrap, and drape with a kitchen towel. Let it rise for 45 minutes to 1 hour until doubled in size.

Transfer the dough to a clean work surface and divide it into three equal portions.

Flatten each piece of dough to remove gas, then shape into logs.

Cover loosely with a kitchen towel and let rest for 15 minutes.

Roll each piece into a 12-14 inch log.

Braid the three strands together, sealing the ends and tucking them under.

Transfer the braid onto a sheet pan lined with parchment paper, cover, and let it sit for 30 minutes.

Brush a thin layer of egg wash (1 beaten egg with 1 tbsp water) on top of the bread.

Preheat the oven to 350°F.

Bake for 25-30 minutes until golden brown and sounds hollow when tapped.

Transfer the bread to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens