Three-String Braid

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About
  1. Weigh the dough into 3 pieces, 6 ounces (170 g) each.
  2. Pound and roll out to make 12-inch (30-cm) strings.
  3. Braid 1 over 2. Braid 3 over 2.
  4. Repeat braiding sequence.