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Mexican-Inspired Braided Milk Bread

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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.

Ingredients

Units Scale
  • 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

  1. In a bowl, mix warm milk, sugar, and yeast. Let sit for 10 minutes until foamy.
  2. Add egg, flour, salt, and butter. Knead until dough is smooth and elastic, about 8–10 minutes.
  3. Cover the dough and let rise in a warm place until doubled in size, about 1 hour.
  4. Divide dough into pieces. Roll each into an oval, fill the center with cheese and cilantro, then braid or twist the edges decoratively.
  5. Place on a lined baking tray, cover, and let rise again for 20 minutes.
  6. Brush with egg wash and bake at 350°F (175°C) for 20–25 minutes or until golden brown.
  7. 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

Find it online: https://yumfoodusa.com/mexican-inspired-braided-milk-bread/