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    Home » Breads » Easy Sweet Bread Recipe

    Easy Sweet Bread Recipe

    May 30, 2020 , Updated November 13, 2021 Maria 4 Comments

    Jump to Recipe
    Braided sweet bread recipe in a wicker basket.

    This easy Sweet Bread Recipe is mildly sweet with a light and fluffy texture. The addition of buttermilk adds a hint of tanginess to this bread.

    Braided sweet bread recipe in a wicker basket.

    Do you have a weakness for sweet yeast bread?

    Yeah, me too!

    Without a doubt, my two favorite festive recipes are Italian Easter Bread and panettone. 

    They are great as is or topped with a little homemade Italian plum butter.

    Today, I’m sharing a recipe for a basic sweet dough that is much lighter and healthier than traditional recipes. It contains only one egg but no butter to give it tenderness without the richness you’ll find in other bread like brioche or challah!

    As an added bonus, you won’t believe how easy they are to make! 

    Allow me to show you. 

    Braided mini loaves of sweet bread piled high in a wicker basker.

    Instructions

    Proofing the yeast: Heat ¼ cup of water to 105°F-115°F. Transfer to a bowl. Add one package of active dry yeast (8 grams or 2¼ teaspoons ) and 1 teaspoon of sugar from the overall amount. Stir together. Set aside for 5 minutes for the yeast to activate.

    Flour and sugar in bowls.

    Whisking the dry ingredients: While waiting, in the mixing bowl of a stand mixer, whisk together the 3 ½ cups of flour and ½ cup of sugar (minus the 1 teaspoon of sugar used for the yeast). Set aside. 

    The liquid ingredients in bowls.

    Whisking the liquid ingredients: In a separate bowl whisk together the ⅔ cup of buttermilk (room temperature), 1 egg (room temperature), ⅓ cup vegetable oil, 1 teaspoon vanilla extract, ½ teaspoon almond extract and the zest of one organic lemon. 

    The liquid ingredients mixed with the dry ingredients in a bowl of a stand mixer.

    Combine with a wooden spoon: Add the liquid egg mixture to the well of the dry ingredients. With a wooden spoon, combine to form a shaggy dough. Then, add the yeast mixture, and continue to combine for about 1 minute.

    Knead with stand mixture: Place the bowl in the mixer and fit with the dough hook. Knead on low speed for about 5-8 minutes. The ball of dough should pull away from the sides of the bowl. If not, add flour, 1 teaspoon at a time, until it is no longer sticking to the bottom of the bowl. The dough should be soft and smooth and spring back when poked.

    Ball of dough resting in a large bowl.

    Let the dough rest: Remove dough from bowl and shape into a ball.  Place the ball of dough in a clean bowl. Cover bowl with plastic wrap. Let rise for about 1½ – 2 hours or until double in size. There is no need to grease the bowl. 

    How to shape and bake

    Before we start shaping the dough, preheat your oven to 350° F (180°C). Position rack in the center of the oven. Also, line a cookie sheet with parchment paper and set it aside for now.

    Transfer the ball of dough to a lightly floured wooden board. 

    Stretched out dough on a wooden board.

    Roll out the dough until you get a 16×12-inch rectangle.

    Dough cut into strips.

    With a pastry cutter cut the length of the dough into 1-inch strips. Then, cut the dough across the middle. You should have 32 strips of dough.

    Photo collage of the strips of dough being braided.

    To braid the dough:

    1. Place three strips of dough next to each other.
    2. Pinch together 2 strips of dough at the top end.
    3. Place the 3rd strip of dough in the middle and pinch it together at the top. 
    4. Begin braiding by bringing the left strip of dough over the middle strip. 
    5. Bring the right strip of dough to the middle.
    6. Repeat again -left then right.
    7. As you bring the strip of the dough to the middle, separate the strands.
    8. Make one final set of braids.
    9. Pinch the ends together and tuck underneath. 

    Braided sweet dough on a parchment lined cookie sheet.

    Transfer to the parchment-lined baking sheet. Continue in this fashion until all the dough is braided.

    Second rise: Cover with plastic wrap and let rise for about 20 minutes.

    Bake the bread: Bake for 15-18 minutes or until golden brown.

    Mini loaves of sweet breads on a cooling rack.

    Remove from oven and transfer immediately to a wire rack to cool off.

    Best enjoyed the same day they are made. 

    Tips

    • Heat the water to the proper temperature in order to activate the yeast. 
    • Remove the egg and buttermilk from the refrigerator at least one hour before you plan on starting the recipe.
    • There are many factors that affect the moisture absorption of flour. If the dough feels sticky, simply add a little bit of flour. If it feels dry, moisten it with water. 
    • Since every oven is different, keep an eye on them during the last few minutes of baking. 
    • The total waiting time for the dough to rise is 2 hours and 20 minutes

    Can I freeze them

    Yes. In fact, it is recommended as these are best the day they are made. Once they have cooled down completely, place them on a sheet pan in the freezer for about one hour or until they are firm to the touch. Then transfer to a large plastic container or a bag. This extra step helps them maintain their shape. 

    More sweet bread recipes with yeast

    If you love yeast bread, you must try this recipe for cinnamon buns. It has a secret ingredient that makes these rolls the fluffiest you have ever tasted! Another family favorite is these hot cross buns, so easy to make and ready in just 90 minutes! Great to have any time of the year.

    An overhead shot of braided sweet dough.

    Recipe origins

    Yes, I confess.

    I fell down the Pinterest hole again when I first saw this pin. 

    You see, I have always had a fascination with braided baked goods ever since I was introduced to koulourakia.

    I love the ease with which these braids come together. That is to say, there is no need to roll out the dough into ropes and then combine the ropes to make the braided dough. The braids are made with 3 strips of flattened dough. I thought this was a genius idea and I just had to share! 

    As far as the recipe is concerned, here are some of the changes I made:

    • replaced the yogurt and milk with buttermilk (I had some that was expiring);
    • proofed the yeast in water before adding to the dry mixture (no proofing in the original recipe);
    • added almond extract;
    • created a method for my stand mixture (instead of kneading by hand as indicated in the recipe).

    Since my initial try, I have made 5 different versions. Needless to say, I had to go buy more buttermilk.

    I foresee making and sharing so many recipes with this dough as a base.

    So make sure you sign up for my newsletter for weekly updates. I wouldn’t want you to miss any of my recipes! 

    Stay tuned! 

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria

    ★★★★★ If you have made this braided sweet bread with yeast recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    A braided sweet dough recipe in a wicker basket.

    Sweet Bread Recipe

    This basic Sweet Bread Recipe is mildly sweet with a light and fluffy texture. The addition of buttermilk adds a hint of tanginess to this bread.
    5 from 2 votes
    Print Save RecipeSaved! Pin Rate
    Course: Bread
    Cuisine: Italian
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 10 rolls
    Calories: 279kcal
    Author: Maria Vannelli RD
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    Ingredients

    Proof the yeast:

    • ¼ cup water warm (105°F-115°F)
    • 1 package active dry yeast (8 grams) 2¼ teaspoons
    • 1 teaspoon sugar from the overall amount

    Dry ingredients:

    • 3½-3⅔ cups all-purpose flour 500 - 520 grams
    • ½ cup sugar granulated

    Wet ingredients:

    • ⅔ cup buttermilk room temperature
    • 1 egg room temperature
    • ⅓ cup vegetable oil
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract
    • zest of 1 organic lemon

    Instructions

    Proof the yeast:

    • Heat the water to 105°F-115°F. Transfer to a bowl. Add one package of active dry yeast (8 grams) and 1 teaspoon of sugar from the overall amount.  Stir together. Set aside for 5 minutes for the yeast to activate.

    Whisk the dry ingredients:

    • In the mixing bowl of a stand mixer, whisk together 3½ cups of flour and the sugar. Form a well in the middle and set aside.

    Whisk the liquid ingredients:

    • In a separate bowl whisk together the room temperature buttermilk, egg, oil, extracts and the lemon zest.

    Combine with a wooden spoon:

    • Add the liquid egg mixture to the well of the dry ingredients.
    • With a wooden spoon, combine to form a shaggy dough.
    • Add the yeast mixture, and continue to combine for 1 minute.

    Knead with stand mixture:

    • Place the bowl in the mixer and fit with the dough hook. Knead on low speed for about 5-8 minutes. The ball of dough should pull away from the sides of the bowl. If not, add flour, 1 teaspoon at a time, until it is no longer sticking to the bottom of the bowl. The dough should be soft and smooth and spring back when poked.

    Let the dough rest:

    • Remove dough from bowl and shape into a ball.
    • Place the ball of dough in a clean bowl.
    • Cover bowl with plastic wrap.
    • Let rise for about 1½ - 2 hours or until double in size.

    Shape the dough:

    • Preheat oven to 350° F (180°C).
    • Turn out dough on a lightly floured board.
    • Roll out dough until you get a 16x12-inch rectangle.
    • With a pastry cutter cut the dough into 1-inch strips.
    • Cut the dough across the middle. You should have 32 strips of dough.
    • Pinch the top ends of 3 strips of dough together. Then start braiding the dough. Once you reach the end, pinch again and tuck underneath.
    • Transfer to the parchment-lined baking sheet.
    • Continue in this fashion until all the dough is braided.

    Second rise:

    • Cover with plastic wrap and let rise for about 20 minutes.

    Bake the bread:

    • Bake for 15-18 minutes or until golden brown.
    • Remove from oven and transfer immediately to a wire rack to cool off.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    • Heat the water to the proper temperature in order to activate the yeast. 
    • Remove the egg and buttermilk at least one hour before you plan on starting the recipe.
    • There are many factors that affect the moisture absorption of flour. If the dough feels sticky, simply add a little bit of flour. If it feels dry, moisten it with water. 
    • Since every oven is different, keep an eye on them during the last few minutes of baking. 
    • The total waiting time for the dough to rise is 2 hours and 20 minutes
    Can I freeze them? Yes. In fact, it is recommended as these are best the day they are made. Once they have cooled down completely, place them on a sheet pan in the freezer for about one hour or until they are firm to the touch. Then transfer to a large plastic container or a bag. This extra step helps them maintain their shape. 
    Prep time does not include inactive time. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 279kcal | Carbohydrates: 44g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 24mg | Potassium: 74mg | Fiber: 1g | Sugar: 11g | Vitamin A: 50IU | Calcium: 27mg | Iron: 2mg
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    Filed Under: Baked Goods, Breads, Breakfast and Brunch

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Lucy

      July 10, 2020 at 1:03 am

      5 stars
      I made these yesterday. They taste great, look good and are light and fluffy and they’re easy and fun to make.

      Reply
      • Maria

        July 10, 2020 at 8:41 am

        I’m thrilled to read this Lucy, thank you! These have quickly become a family favorite. Thanks so much for stopping by.

        Reply
    2. Val

      July 02, 2020 at 8:41 am

      5 stars
      There are perfect for breakfast with a cup of coffee! Thanks!

      Reply
      • Maria

        July 02, 2020 at 9:37 am

        They really are! Thanks for stopping by Val!

        Reply

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    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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