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Christmas braid

Dessert171 minutes10 people250 calories
1/52/53/54/55/5 (45 votes)
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By Ascen Jimenez

christmas-braid

Very good this christmas braid and it is not too complicated.

It can do the function of Roscón de Reyes (in fact it remembers a bit thanks to the candied fruit) and to be served on the same occasions: at breakfast, as a snack ... And pay attention to those who are interested in recipes without egg because this braid does not wear it.

And gives at least for 10 portions, it is beautiful. You can get an idea with the hand of my two year old little one touching a cherry.

Christmas braid

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A Christmas pastry recipe that even those with an egg allergy can take

  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: dessert
  • Calories: 250
  • Rations: 10
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 300 g warm water
  • 20 g fresh baker's yeast
  • 540 g of bread flour
  • 10 g honey
  • 8 g of salt
  • 50 g of peeled raw almonds
  • 100 g of sugar
  • 50 butter g
  • 25 g olive oil
  • 70 g of candied fruit in small squares (optional)
  • Rum-dipped raisins (optional)
  • Sour cherries for the surface
  • Sugar for the surface
  • 1 egg beaten for the surface (or milk, if there are allergies)

Preparation

  1. We start by turning the almonds into flour. We put the almonds in the glass and crush them with progressive speed 6-10 for a few seconds. We take out and reserve.

  2. We put the water and yeast in the glass. We program 30 seconds, speed 3.

  3. Next, we put the strength flour, honey, salt, almond flour, sugar, butter and olive oil in the glass. We program 30 seconds, speed 6. Then 5 minutes, closed cup, spike speed. If we want it to contain candied fruit and raisins inside, we put it now and knead one more minute to get it to integrate into the dough. We let the light dough in the glass for approximately 45 minutes.

  4. After that time we divide dough into four parts and make a braid of four. If we see it complicated we make a braid of three for which we will have to divide the dough into 3 parts.

  5. We place the braid on the baking tray that we are going to use for baking (covered with greaseproof paper) and let it rise for about two hours.

  6. Brush the surface with beaten egg (or milk if there is intolerance), put the cherries and sprinkle sugar.

  7. Bake at 200º (preheated oven) for 20 minutes.

Equivalences with TM21

Thermomix equivalences

More information - Roscón de Reyes

Source - Anna Moroni


Discover other recipes of: Egg intolerant, Christmas, Recipes for Kids, Cake shop

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