Let’s prepare the two-color braids without eggs and butter, just a few ingredients and a bit of waiting for the dough to rise and it’s ready!
Today I propose a new recipe where we can avoid eggs and butter, especially for those who cannot tolerate these two ingredients without sacrificing the delicacy of a leavened and tasty dessert.
For those who are not intolerant or allergic to eggs and butter, they will enjoy a lighter and equally delicious dessert!
Great for breakfast and snack, even though in my house they barely last until the end of the day.
They remain soft, and kids will love them!!!
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Approx. 420 Kcal per each braid
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8 braids
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Two-color Braids Without Eggs
- 1 1/4 cups whole milk
- 3/4 cups sugar
- 1/4 cups sunflower or cornseed oil
- 4 cups all-purpose flour
- 2 tsp fresh yeast
- 1/4 cups unsweetened cocoa powder
- 2 tbsps all-purpose flour
- 1 1/2 tbsp milk
- 2 tbsps sugar
Preparation of Two-color Braids Without Eggs
Let’s get ready to make the two-color braids without eggs and butter!
Dissolve the yeast in 3/4 cups of lukewarm milk, then gradually add all the ingredients to create a smooth and well-mixed dough.
Pour the dough onto a work surface, divide it into two portions, add 2 tablespoons of flour to one and cocoa to the other.
Knead each portion separately until the added ingredients are absorbed…
…place them in two separate bowls to rise until doubled for about 2 hours.
Once risen, take the dough and form strands from each dough, then braid using a white, a brown, and another white strand with half of each colored dough, then do the opposite, i.e., one white and two brown so we use up both doughs without leftovers.
Form all braids with all the strands…
…let them rise on a baking sheet covered with parchment paper for 1 hour.
Brush the surface of the risen braids with milk and sprinkle with sugar….
…then preheat the oven to 356°F (180°C) and bake once hot for 20 minutes, checking the baking.
Allow to cool before serving.
