Mexican-Inspired Braided Milk Bread is a beautifully crafted, golden loaf filled with creamy cheese and fresh herbs, perfect for adding a festive touch to your Cinco de Mayo table. With a pillowy-soft texture and rich, buttery flavor, this braided bread is not only stunning to look at but also irresistible to eat—especially when paired with salsa, guacamole, or sour cream.
Why You’ll Love This Recipe
This festive bread brings together the best of soft, enriched milk dough and savory Mexican-inspired fillings. The delicate braiding adds an elegant touch, making it an impressive centerpiece for any celebration. It’s surprisingly easy to make, fun to shape, and offers a warm, cheesy interior wrapped in a glossy, golden crust. Whether served as a side or a snack, it’s guaranteed to please both guests and family alike.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1 tsp salt
- 3/4 cup warm milk
- 1 egg
- 1/4 cup unsalted butter, softened
- 1/2 cup crumbled queso fresco or feta
- 2 tbsp chopped cilantro
- 1 egg yolk + 1 tbsp milk (for egg wash)
directions
- In a mixing bowl, combine the warm milk, sugar, and yeast. Let the mixture sit for 10 minutes until foamy.
- Add the egg, flour, salt, and softened butter to the yeast mixture. Mix and knead the dough until smooth and elastic, about 8–10 minutes.
- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
- Once risen, divide the dough into portions. Roll each piece into an oval. Spoon some crumbled cheese and chopped cilantro into the center.
- Fold the dough over the filling and shape into braids or decorative twists.
- Place the shaped breads onto a parchment-lined baking tray. Cover and let rise again for 20 minutes.
- Preheat the oven to 350°F (175°C).
- Brush the tops with the egg wash (egg yolk mixed with milk) for a glossy finish.
- Bake for 20–25 minutes, or until the tops are golden and the loaves sound hollow when tapped.
- Serve warm with salsa, guacamole, or sour cream for dipping.
Servings and timing
- Servings: 8 breads
- Prep Time: 20 minutes
- Rising Time: 1 hour 20 minutes
- Baking Time: 25 minutes
- Total Time: 2 hours 5 minutes
- Calories per serving: 270 kcal
Variations
- Spicy Version: Add minced jalapeños or red pepper flakes to the cheese filling.
- Herb Swap: Substitute cilantro with chopped green onions, parsley, or oregano.
- Cheese Options: Use shredded Oaxaca, mozzarella, or Monterey Jack for a melty interior.
- Mini Loaves: Make smaller, individual braids for party-sized portions.
- Sweet Twist: Replace the filling with cinnamon sugar or fruit preserves for a dessert version.
storage/reheating
Store the braided milk bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for up to 1 month. Reheat in a 300°F (150°C) oven for 8–10 minutes, or until warmed through. Avoid microwaving, as it may affect the texture.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, use the same amount and skip the blooming step—just mix it directly into the dry ingredients.
What kind of milk is best for the dough?
Whole milk provides the richest texture, but 2% can also be used. Avoid non-fat milk for best results.
Can I knead the dough by hand?
Absolutely. Knead for 10–12 minutes by hand until the dough is smooth and elastic.
How do I know when the bread is fully baked?
The tops should be golden and the loaves should sound hollow when tapped on the bottom.
Can I prepare the dough ahead of time?
Yes, the dough can be made and refrigerated overnight after the first rise. Bring to room temperature before shaping and baking.
Can I freeze the braided bread?
Yes, freeze the baked bread tightly wrapped. Thaw and reheat in the oven before serving.
Is this bread spicy?
No, it’s mild. You can add spice by incorporating chili or hot sauce in the filling if desired.
How can I get a shinier finish on the crust?
The egg wash provides a glossy finish—apply generously just before baking.
Can I make this without the filling?
Yes, the dough is delicious on its own and can be baked plain or with simple herbs.
What’s the best way to serve this bread?
Serve it warm with dips like salsa, guacamole, sour cream, or even alongside soups and stews.
Conclusion
Mexican-Inspired Braided Milk Bread is a festive and flavorful addition to any Cinco de Mayo celebration. With its soft, buttery dough, savory cheese filling, and beautiful braided shape, it’s a showstopping side or snack that’s as fun to make as it is to eat. Whether you’re feeding a crowd or adding flair to your dinner table, this bread is sure to impress.
PrintMexican-Inspired Braided Milk Bread
Fluffy, golden milk bread filled with creamy cheese and herbs, braided to perfection and baked until glossy—ideal for your Cinco de Mayo fiesta spread.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 breads 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 3 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1 tsp salt
- 3/4 cup warm milk
- 1 egg
- 1/4 cup unsalted butter, softened
- 1/2 cup crumbled queso fresco or feta
- 2 tbsp chopped cilantro
- 1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
- In a bowl, mix warm milk, sugar, and yeast. Let sit for 10 minutes until foamy.
- Add egg, flour, salt, and butter. Knead until dough is smooth and elastic, about 8–10 minutes.
- Cover the dough and let rise in a warm place until doubled in size, about 1 hour.
- Divide dough into pieces. Roll each into an oval, fill the center with cheese and cilantro, then braid or twist the edges decoratively.
- Place on a lined baking tray, cover, and let rise again for 20 minutes.
- Brush with egg wash and bake at 350°F (175°C) for 20–25 minutes or until golden brown.
- Serve warm with salsa, guacamole, or sour cream.
Notes
- Ensure the milk is warm but not hot to activate the yeast properly.
- You can substitute queso fresco with feta or shredded Monterey Jack cheese.
- For added spice, mix in a pinch of chili flakes or diced jalapeños with the filling.
- Best enjoyed fresh, but can be reheated gently in the oven.
Nutrition
- Serving Size: 1 bread
- Calories: 270 kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg