INGREDIENTS
- 500 g of Manitoba flour or 00 flour;
- 4 tablespoons sugar;
- 1 teaspoon salt;
- 2 eggs;
- 60 g butter;
- 180 ml of warm milk;
- Half a cube of brewer’s yeast;
- Lemon or orange peel;
- Filling as desired, jams, Nutella;
- Powdered sugar to taste
STEP
- Melt the butter in a bain-marie and warm the milk;
- On the work surface, arrange the flour in a fountain shape and add: the sugar, the crumbled yeast, the eggs, the melted butter, the grated lemon or orange peel and the warm milk. Add the salt to the sides (be careful not to touch the yeast);
- Using a fork, begin to mix all the ingredients. Knead vigorously for about 15 minutes, using the flour as a support, until you obtain a smooth and homogeneous dough;
- Form a loaf, cover with a cloth and let it rise for about 2 hours, it should double in volume, in the oven turned off with only the light on;
- Once the time has passed, separate some pieces from the dough and form little braids;
- Place the braids obtained on a baking tray completely lined with baking paper and leave to rise for another hour;
- Brush with a beaten egg yolk together with a drop of milk;
- Cook in a preheated static oven at 180 degrees for approximately 10 minutes;
- Allow to cool and sprinkle with plenty of granulated sugar;
- Amazing!!!
NOTE
Sugar braids, like those from the oven, can be stored for two days if kept away from humidity, but I recommend eating them immediately to appreciate their fragrance.
If you want to freeze them, you can do so when cooked, then immediately putting them in the oven while frozen to revive them (but obviously they will never be as fresh as when they were just made), or when raw after having braided them and then letting them defrost in the refrigerator and rise for the final two hours (or more, the times depend on your yeast).
