Around Easter, these start to pop up literally everywhere here… The streets smell of them and you know that the ones made at home just taste much better. #recipe #easter
700 gr flour | 5 1/2 cups
4 eggs - one will be separated
160 gr powdered sugar | 1 1/4 cup
125 gr butter or margarine at room temperature | 1/2 cup
300 ml milk at room temperature | 1 1/4 cup
2 packages of dry yeast
one teaspoon of mahleb (not a must but it gives it a certain taste)
hazelnuts or almonds on top
*How to make it*
1. First pour the yeast, mahleb, and sugar into the flour and mix that a bit. Add your three eggs and one egg white into the bowl. We’ll use the yolk for the top. Now toss in the butter and milk as well and start kneading.
2. While kneading gradually add the flour. Knead until you get a non-sticky dough.
2.1 Add raisins if you like them and knead them in.
3. Cover your dough with a wet cloth and let it rest in a warm place for at least 30 minutes.
4. As we are making three braids here, separate them into three equal pieces.
5. Take one of the pieces and separate them again into three pieces. Stretch the dough carefully and braid them on the baking paper.
6. Let the braids rest again for a bit, as they’ll rise again.
7. After about 20 minutes of resting, whisk your yolk a bit and spread it onto the braids. After that sprinkle the hazelnuts carefully onto them as well.
8. Bake them at 180 C or 355 F for about 25 minutes.
* You can, of course, make one huge braid out of this dough but it would need to stay in the oven for a longer time.
* Put the cooled down braids into the freezer. When you thaw them, don’t put them in the fridge. They’ll be as fluffy as day one.
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