Woven 'homemade' Recipe

Bloom yeast

In a small bowl combine warm water (about 100–110°F / 37–43°C) and 1 tsp of the sugar from the recipe (include in the 2 tbsp listed). Sprinkle the active dry yeast over the water and let sit 5–8 minutes until foamy.

Warm milk and melt butter

Gently warm the milk until it is warm to the touch (about 105–110°F / 40–43°C). Add the 3 Tbsp unsalted butter to the milk to melt; remove from heat and let cool slightly if needed so it won't kill the yeast.

Mix dry ingredients

In a large mixing bowl whisk together 3 cups all-purpose flour, remaining 1 tbsp granulated sugar (if you used 1 tsp for yeast), and 1 tsp fine sea salt. Make a well in the center.

Combine and knead

Pour the foamy yeast, warm milk-butter mixture, and 1 large egg into the well in the dry ingredients. Stir with a wooden spoon or dough hook until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or knead 5–7 minutes in a stand mixer with a dough hook). If dough is very sticky, add up to 2 tbsp flour; if very dry add 1–2 tsp warm water.

First rise

Lightly oil a clean bowl, place the dough inside and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Punch down and rest

Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces (for two woven loaves) and shape each into a rectangle about 10 x 6 inches. Let rest 10 minutes to relax the gluten before shaping.

While the dough is resting, prepare the filling. In a medium bowl combine 1 cup whole-milk ricotta, 1 tbsp powdered sugar, 1 tsp vanilla extract, 1 tsp lemon zest, 1 tsp orange zest, and 1 egg yolk. Stir until smooth and homogenous. Taste and add up to 1 tsp additional powdered sugar if you prefer sweeter filling. Chill briefly if the filling feels very loose; it should be spreadable but not runny.

Roll and score strips

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll each rested rectangle of dough into a roughly 12 x 8 inch rectangle about 1/4 inch thick. Using a sharp knife or pizza cutter, trim the edges so you have a neat rectangle. Along the long sides of each rectangle, cut 1-inch-wide strips leaving a 3-inch uncut center panel for the filling. Make approximately 5–6 strips per side so you can weave neatly (adjust spacing to fit).

Add filling

Spread half of the ricotta filling in an even layer over the central uncut panel of one rectangle, leaving about 1/4 inch border at the short ends so filling doesn't leak out. Repeat with the second rectangle for the second loaf.

Weave the top

Starting at one short end, fold the topmost strip from the right over the filling, then fold the corresponding left strip over it to create a woven pattern. Continue alternating strips left and right, folding them over the filling and slightly overlapping so they meet in the middle, creating a basket-weave effect. Tuck the end strips under the loaf to seal. Repeat for the second loaf. Press gently at the ends to seal any openings.

Egg wash

Beat the remaining whole egg with 1 tsp cold water to make an egg wash. Brush the woven dough lightly and evenly with the egg wash, taking care to get into the crevices for a golden finish. Sprinkle 1 tsp granulated sugar over the top for a subtle sparkle.

Final rise

Let the assembled loaves rest on the baking sheet at room temperature 20–30 minutes so they puff slightly and the egg wash sets.

Bake

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, rotating the sheet halfway through, until the braids are deep golden brown and the filling is set (not jiggly) and registers around 190°F (88°C) in the center if you use an instant-read thermometer. If the top browns too quickly, tent loosely with foil for the final 5–7 minutes.

Finish

Remove from the oven and immediately brush the top with 1 tbsp melted butter if using, which will give a soft sheen. Let cool on the sheet for 10 minutes, then transfer to a wire rack to cool another 20–30 minutes before slicing. The filling will continue to set as it cools.