Ingredients:
Basic dough recipe
240 g milk
30 g fresh yeast
80 g granulated sugar
500 g sifted flour
2 eggs (size M)
1 teaspoon lemon zest
2 teaspoons bourbon vanilla sugar
2 pinches salt
100 g of room temperature butter
Also Added
Flour for editing
1 egg for brushing
to taste 20 g sliced Almonds
Method:
1. For Teigansatz the milk into a pot only slightly warm. Yeast in a bowl, crumble and add a pinch of sugar. Half of the warm Pour in milk and 100 g of flour and knead well.
2. Put the dough in the bowl shape into a ball and covered with a damp cloth at room temperature about 15 minutes to go.
3. The other ingredients except the remaining milk and the butter, place in a large bowl. The Teigansatz add and knead together. The remaining Pour in milk and the dough more Knead 10 minutes until it extends from the bowl solves.
4. Then add the butter and turn so long continue kneading until the dough again from solves the bowl. Dough into a ball and again covered with a damp cloth rise in a warm place about 1 hour.
5. Divide the dough into 6 equal pieces (each about 150 g) shall be to roll into balls and just rest. If the dough is too moist, with little hands Flour the work surface and rub in well flour sparingly. If too much flour is changed the dough consistency and the braids are too tight and dry.
6. The balls with your hands into strands. roll The dough strands have the same length and towards the ends slightly thinner. Then 3 each dough strands weave into a braid and the two ends together gently.
7. The Braids with some distance on a tie and baking paper Baking sheet and whisked with a little Brush egg for the first time. Another 15 minutes to stand in a warm place.
8. In the meantime the oven to 180 ° C Top and bottom heat preheat. The pigtails for the second time with the remaining egg and spread at will planed Sprinkle almonds. Bake in preheated oven to middle rack about 25 minutes until golden brown. Then cool on wire rack.
 |
| Back at school dough recipe brioche |
