Milk Braided Bread (Sütlü Örgü Ekmek)

Tangzhong (Roux)

• 30 g flour (3 level tbsp)
• 200 ml milk (1 cup)

Dough

• 650 g flour (about 5 heaping cups + 5 level tbsp)
• 200 ml milk (1 cup)
• 8 g dry yeast (5 tsp)
• 40 g sugar (2 tbsp)
• 2 eggs
• 40 g butter, room temperature
• 15 g salt (1.5 tsp; use 20 g if you like it saltier)

Filling

• 300 g strained cheese (feta / curd cheese)
• Parsley, chopped
• 30 ml milk (3 tbsp)

Directions

• Make the tangzhong: whisk 30 g flour with 200 ml milk and cook, stirring, until thick like pudding. Set aside to cool.
• Put the flour in a large bowl and make a well. Add the yeast, sugar, and warm milk; wait about 5 minutes for the yeast to activate.
• Add all remaining dough ingredients except the butter (including the cooled tangzhong). Knead until smooth, then add the butter and knead once more. The dough should be medium-firm; add a little more flour if it is too soft.
• Cover and let rise until doubled.
• Make the filling: mix the strained cheese, chopped parsley, and 3 tbsp milk.
• Punch down, turn onto a lightly floured surface, and divide into 10 equal pieces. Roll each into a roughly 20×20 cm square, flour half of it so it does not stick, add filling, and shape/braid as in the video.
• Let the shaped breads proof about 20-25 minutes.
• Brush with milk and bake in a preheated 180C (350F) fan oven until golden on top.
• Brush with melted butter while still hot. Thanks to the tangzhong they stay soft and fluffy for days.

From Chef Burçin Arda on Instagram.