Hey bread lovers! Today I’m thrilled to share a game-changing recipe: Chinese braided bread made without butter! 🥖 This soft, chewy loaf uses the “poolish” (or “zhongzhong”) method, which gives it that perfect stretchy texture and lightness—even without butter. Perfect for anyone avoiding dairy or just craving something cozy and homemade. Let’s dive in!
Ingredients You’ll Need (No Butter, All Flavor!)
First, let’s gather the stars of the show. This recipe uses two parts: the poolish (middle dough) and the main dough. Both are easy to mix, so let’s get organized!
Poolish Dough Ingredients (Makes the Softness!)
- 210g high-gluten flour (the base for stretchy texture)
- 3g active dry yeast (or instant yeast—just make sure it’s fresh!)
- 130ml cold water (keeps fermentation slow, so no sour overload)
Main Dough Ingredients (Adds Flavor & Structure)
- 98g high-gluten flour (completes the poolish with more structure)
- 20g beaten egg (adds richness without extra fat)
- 25g sugar (feeds the yeast and adds subtle sweetness)
- 40g milk powder (gives that creamy, buttery taste without butter!)
- 44ml milk (moisture magic)
- 3g salt (brings out all the flavors)
Step-by-Step: Making the Perfect Braided Loaf
Step 1: Prep the Poolish (Overnight Fermentation!)
Start the night before—this is the secret! In a bowl, mix the 210g high-gluten flour and 3g yeast. Pour in 130ml cold water, stirring until it forms a shaggy dough. Cover tightly with plastic wrap (or a lid) and pop it in the fridge overnight. I do this around 7pm, and by 7am the next day, it’s ready to use!
Pro tip: The poolish will look puffed up with tiny air bubbles and smell slightly sour (totally normal!). If it’s too dense, let it sit at room temp for 30 mins first—no rush here!
Step 2: Mix the Main Dough with Poolish
Take the fermented poolish out of the fridge. It should feel soft and airy, like a little cloud of dough. Now, in a large bowl, combine the 98g flour, 20g egg, 40g milk powder, 25g sugar, and 44ml milk. Stir until it forms a rough, crumbly mixture (like wet sand). Add the poolish dough to this mix—break it into chunks with your hands to incorporate.
This first knead is messy (the poolish is wet!), so grab a bench scraper or spatula to pull the dough together. It’ll feel sticky at first, but stick with it—gluten is coming!
Step 3: Knead Until Gluten Forms (The “Glove Membrane” Test!)
Knead the dough on a floured surface for 15-20 minutes. I use the “push and fold” method: push dough away with palms, then fold it back. Every 5 mins, check if you can stretch a piece into a thin, elastic sheet (the “windowpane test”). Once it passes—meaning you can stretch it without tearing—it’s ready for salt!
Add the 3g salt, then knead another 2-3 mins until the dough is smooth and glossy. Now it’s time to rest!
Step 4: First Rise (Double the Size!)
Shape the dough into a ball, place in a greased bowl, and cover with a towel. Let it rise at room temp until it doubles in size (about 50-60 mins, depending on warmth). I put mine near a heater with a thick towel over it—works like a charm!
How to check: Press a finger into the dough. If the hole stays (slow indentation), it’s risen enough!
Step 5: Deflate & Divide for Braiding
Punch the dough to release air (like deflating a balloon). Divide into 4 equal balls, cover with a towel, and rest 15 mins. Then, roll each ball into a 12-inch rope (use palms to stretch).
Step 6: Braid the Dough (Fun Part!)
Line 4 ropes (label 1-4 left to right). Cross 2 over 1, then 4 over 3. Then cross 3 over 2, 1 over 3, and repeat until ends meet. Pinch tightly to seal.
My braid trick: Pull the middle tightly but avoid crushing the ends. It’ll fluff up during the final rise!
Step 7: Second Rise (Puffy & Perfect!)
Place the braid on a parchment-lined tray. Cover with a damp towel and rise again (30 mins, warm spot). Add a bowl of hot water nearby if your kitchen’s cool—keeps it moist!
Step 8: Bake to Golden Perfection
Preheat oven to 180°C (350°F). Brush the braid with egg for shine. Bake at 170°C (338°F) for 22 mins. Tap the bottom—hollow = done!
Step 9: Cool & Enjoy!
Let it cool 10 mins, then slice. Look at that stretchy crumb! No butter, but it’s buttery-soft and full of flavor.
Why This Works (No Butter, But Still Amazing!)
The poolish method creates slow fermentation, giving the bread its signature softness and slight tang. Milk powder replaces butter’s richness, and the braiding traps air for a light crumb. Even without butter, it’s buttery-tasting and perfect for breakfast, snacks, or gifts!
Final Tips
- Plan ahead: Poolish needs 12-17 hours in the fridge.
- Knead smart: 15 mins minimum for stretchy dough.
- Oven check: Lower temp (170°C) prevents burning.
- Storage: Eat fresh, or wrap and freeze for later!
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