This recipe has been sent by our friend Luz Maria Lagoa Vives. Hello friends, I leave you with two types of 4-strand braiding, which I did for last Christmas, practicing the color combination.
I hope you like them and I encourage you to do so.
Bicolor braid with thermomix
People
4
Preparation time:
55 minutes
Cooking time:
30 minutes
Total Time
1 hour, 25 minutes
Kitchen
Spanish Cuisine
Spanish Cuisine
Category:
desserts with thermomix
Ingredients of Two-tone braid with thermomix
- 400 grams of strength flour
- 18 grams of fresh yeast
- 90 grams of butter (room temperature)
- 60 ml of boiled milk
- 2 eggs (L)
- 58 ml inverted sugar + 58 gr of sugar (if inverted is not used, add 116 gr of sugar)
- 20 ml of anise (optional)
- pinch of salt
Preparation of two-color braid with thermomix
- We are going to start by heating and boiling 100 ml of milk for 1 min on the fire (we put more milk, because when it boils, part of it evaporates), this process will give the dough more fluffiness
- Remove from the heat and let it reach a temperature of about 35/40°.
- In a bowl, add the 60 ml of milk, 20 gr of sugar, stir, the crumbled yeast, stir, leave to rest for 15 min to activate the yeast
- In the glass of our thermomix, we place the eggs, the rest of the sugar and invert, and the anise, we mix 10 seconds / speed 4
- add the activated yeast
- 10 seconds / speed 4
- Now the flour
- 6 seconds / speed 4
- We let it rest for 20 min so that the flour particles hydrate.
- Then, we knead 6/8 min, spike speed, Now we add the butter twice for the vowel, we knead others
- 5 minutes / spike speed
- We dump the dough on the counter, weigh it and divide it in two. Each portion in turn, we divide it into two pieces. We have to have 4 pieces left.
- We extend a piece with our hands and add cocoa powder in the middle, we wrap the cocoa so that it permeates the entire mass. We make a ball, cover with film.
- With the other pieces, we do the same procedure to place the dye; green and red. We left a piece undyed.
- We cover each colored bowl with film and let them double in size (mine took 2 hours and 30 minutes to rise
- ELABORATION FORMED
- With the piece of cocoa and with the one that has no color, we degas (remove the air created after leavening),
- kneading for a minute.
- We divide each piece in two, thus creating a 4-strand braid.
- We make some curls of approximately 30 cm. We make the braid, cover it with film and let it increase in size (1 hour and a half, approximately)
- We do the same procedure with the red and green one (I have made the ends of this one longer and thinner)
- I wanted to do something with the dough and give it that characteristic Christmas color, innovating,,,, both are really good, but perhaps I prefer the cocoa one more aesthetically
- 20 min before the end of the leavening,
- turn on the oven at 180°, heat up and down
- When they have increased in volume; We beat the white of an egg with a bit of water and brush. I have put almond pieces. We bake about 25/30 min
- We encourage you to do them, now with the cold, feel like a good coffee, tea or milk (according to taste)
- THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION