Braid

S & I: Brioche or puff pastry dough, sweet egg cream filling. Decorated with two cherry halves. H & C: The braided form is produced by working a rectangular piece of dough, both ends being folded towards the centre and drawn through an opening cut in the centre of the dough. Variations can include sweet egg cream and shredded coconut filling, or candied fruit filling. Other decorations include slivered almonds, honey, or criss-cross pattern made with icing.