Sweet bread is even better if braided. Here is the tutorial to prepare it, step by step
A sweet braided bread and the techniques to prepare it. Our stylist Beatrice Prada had fun using her sourdough for the preparation of this recipe, a little complicated in the composition phase of the braids. But don't worry: Giandomenico Frassi has photographed every step to create a tutorial that leaves no room for doubt. Ready? Street!
The recipe for sweet bread braids
Ingredients:
500 gr 00 flour
100 gr mother yeast
150 gr butter
100 gr caster sugar
8 g salt
3 eggs
honey
lemon
Method:
Work the flour, sourdough, sugar, 1 tablespoon honey, soft pieces of butter in the mixer. Incorporate the eggs one at a time, salt and lemon zest. Work the mixture for a few minutes until it is homogeneous. Turn the mixture upside down on a pastry board and work it by hand for another five minutes. Form a ball and let it rest in a covered bowl for about 2 hours.
Knead quickly, divide the dough into eight portions all of roughly the same weight and create bigoli of about 2 cm in diameter, about 3 cm long to be braided four at a time. Start the weave as an example:
Continue with the weave again as shown below:
Tuck the ends under the braid like this:
Repeat everything with the second braid. Arrange them on a baking sheet lined with parchment paper and let rise for at least half an hour covered. Bake at 180 degrees for 30 minutes. Just out of the oven, still very hot, brush them with water and sugar syrup.
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