Angelica braid

Preparation

1. We put the pastry flour, water and yeast in the jar and mix 20 seconds, speed 4 1/2. We take out the mixture and put it in a bowl painted with oil. Cover the bowl with plastic wrap and let the mixture rise for about 30 minutes.

2. We put the Brandy in a glass and we also put the sultanas raisins. We leave them there to get soft and taste.

3. After 30 minutes we prepare the dough by pouring the strength flour, sugar, salt, milk, butter and egg yolks into the bowl. We mix 2 minutes, glass closed, spike speed.

4. We add to this mixture the sourdough that we have previously prepared and mix 2 minutes, glass closed, spike speed.

5. We put all the dough in the large oiled bowl and cover again with film. We let it rise for about 1 hour - it should double the volume.

6. After the hour, we flour the work table. We spread the dough with the roller until we get a rectangular plate about 3 mm thick.

7. We paint the entire surface with the melted butter, distribute the raisins well drained and also the grated orange peel over the entire rectangle.

8. We roll the pasta on the longest side, as if it were a gypsy arm.

9. We cut the arm in half with a sharp knife, but be careful! The cut is longitudinal, on the longest side, so that we will obtain two long strips.

10. We carefully separate the two halves and form a braid, keeping in mind that what was previously the inside of the gypsy arm now has to be on top (the layers of dough with the raisins and the orange is what you are going to see).

11. We cover the tray where we are going to bake it with baking paper. We take the braid and join the two ends to form a ring (as if it were a roscón). We place it on the baking tray.

12. We let it rise another 40 minutes.

13. Bake at 200º for approximately 20 or 25 minutes.

14. When we take it out of the oven we can decorate it with icing sugar.