TOTAL TIME 45 minutes + rest time DIFFICULTY easy
INGREDIENTS:
300 g flour
40 g unsalted butter
2 small eggs
80 ml milk
50 g sugar
25 g yeast
1 lemon zest
1 egg + some milt for topping
scatter on threads of spun sugar to decorate
DIRECTIONS:
In a small saucepan heat and stir the sugar and the milk until it is lukewarm (not hot!). Take it away from the heat and dissolve into the yeast. Pour the mixture into a large bowl or into the knead machine.
In another small saucepan melt the butter.
Stir the flour into the bowl, then add butter, salt, lemon zest and eggs, one at time. On a lightly floured surface, knead the dough for 2 minutes or until it is smooth. Cover the bowl with plastic wrap and let it stand to rise for 1 hour at room temperature.
After that time, divide the dough into 3 pieces. Over a baking paper roll each one into a little rope. To shape the braid, place the ropes seam side down and start braiding. Press ends together to seal. Cover and let them rise for 1 hour. (Fig. 1, 2, 3)
Preheat the oven to 170°. Shake egg with some milk.
Brush the braid with the shaked egg and scatter on threads of spun sugar to decorate.
Bake for 20/25 minutes.
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