Generously brush the dough surface with the eggwash.īake for 25 to 30 minutes or until the tops are golden brown. Beat the egg with the remaining tablespoon of heavy cream to make an eggwash. Join the second rope to the first and continue.Gently pinch the 4 corners to create the shape of butterfly wings. Gently tuck the rope end into the bottom of the bread. Repeat the up, across, down, across pattern until the rope runs out. Through extensive product research, we chose butterfly braid locs made of sturdy materials to withstand water and sun exposure seasonally. At this point, join together the second dough rope to continue your braiding. A good butterfly braid locs should last several years, so we ensured our top picks were durable. Complete the cycle by moving the rope back to the left lower corner. We put together 25 butterfly locs hairstyles for you to choose from. You now have a base.Ĭontinue to cover the upper left loop with the dough rope, and then string the rope back to the upper right side over and then under the corner, and bring the rope back down to the lower right corner. Crochet method Instead of box braids, your natural hair is braided into cornrows. Make a loop for the lower left before completing the square. Move the rope down to the lower right, make a loop, and continue to bring the rope over to the left. Specializing in all natural hair braiding & weave techniques. Create a loop on the upper left and then create another loop on the upper right. Instagram photos and videos from Butterfly braiding naturalhair (butterflybraiding1). Begin by creating a rough square base in the shape of the butterfly. Place one of the dough ropes into the prepared parchment lined pan and form the base of the butterfly braid. A butterfly braid is made from two big braidings on each side of the head that meet together into one single braid at the back of your head. Roll out the dough into one long rope approximately 24 inches (60cm). What Is A Butterfly Braid First, we need to learn exactly what a butterfly braid is. Set one piece back into the oiled bowl and cover to prevent from drying out. Tip the dough onto a clean working surface. While waiting, line a large baking pan with parchment paper. Cover and let it rest for 1 to 1½ hours or until the dough has doubled in size.
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