Braid with raisins and candied fruit
Instructions
Prepare the dough leavened: sift the flour, add the crumbled and dissolved yeast with lukewarm water, mix all the ingredients and let the dough rise in a warm place for 30 minutes.
Scour the 400 g of flour into a bowl, add the warm milk, egg yolks, salt and mix with a little flour; Combine butter and finish the mixture beating him until you come off from the walls of the bowl.
Overturn it on the table, join the leavened dough and beat until the two pastes are thoroughly mixed.
Put the dough in a bowl brushed with oil and let it rise for 1 hour until the volume has almost doubled; overturn it again on a floured board and roll out into a rectangle by 2-3 mm thick, without much work.
Brush thoroughly with melted butter, put onto the sultanas, previously softened and the candied orange peel and coarsely chopped.
Roll up from the longest side; fold it in half and twist.
Lay the braid over a baking sheet, spennellarla with a little melted butter and let rise 30-40 minutes, covered with a large bowl, until it has nearly doubled its volume.
Cook the Plait in preheated oven at 200 degrees for 20-25 minutes.
Ingredients and dosing for 8 persons
- 400 g of flour
- 75 g of sugar
- 120 g of lukewarm milk
- 3 egg yolks
- 1 teaspoon of salt
- 120 g of butter
- 75 g of sultanas
- 75 g of candied orange peel
- 50 g of melted butter
- For leavened dough:
- 135 g of flour
- 13 g of brewer's yeast
- 75 g of water