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Russian braid

Russian braid

I saw this Russian braid in the facebook group, the recipe was posted by Elena and more than for the taste, which I could only imagine it could be good, it struck me because it was a brioche with a very particular shape. My braid did not come out as beautiful as Elena's, but the taste was great, let's say that for being the first time I can't complain given my poor artistic skills;)
In addition to the recipe, this morning I want to tell you about the crazy day I lived yesterday, not only did I have hundreds of messages, phone calls and greetings, but yesterday afternoon I had the pleasure of meeting some misyane who were at a shopping center to buy my book , it was an emotion that I can't explain to you in words, seeing my dream come true and them in flesh and blood there with my book in their hands cheering for me, it was beautiful. Outside the cafe in front of the bookshop I heard my name scream, it was Adele and Patrizia who came to meet me and gave me a necklace made of chillies, then Nicoletta arrived with her friends with my book in her hands, Sara Sara arrived , Anna and the other friends of Giugliano and finally in the bookshop I met the sweetest Simona and Raffaella, it was a great party, made up of chatter and laughter, a day that I will carry in my heart forever and that goes beyond simple recipes or a book. I'm in a really good mood this morning, everything is taking shape and I wanted to share my joy with you. I greet you and wish you a good day and I hope to be able to get to know each of you sooner or later;)

Method

How to make the Russian braid

Dissolve the yeast in the milk (at room temperature), add about 100 grams of flour, stirring with a whisk until you have a thick cream.
Cover the dough with a little white flour, about half a centimeter, and then let it rise for an hour.

The leavening will be ready when cracks like the ones you see in the picture form on the surface.

Now add the eggs, softened butter, sugar, salt and the remaining flour to the bowl a little at a time.

Knead everything until it forms a soft but not sticky dough.

Let the covered dough rise for about 1 hour or at least until it has doubled in volume.

Turn the dough over on a pastry board and roll it out into a rectangular sheet.

Prepare a butter cream by mixing the softened butter and sugar until you get a cream

Spread the cream obtained on the pastry.

Roll the dough by matching the edges to form a cylinder.

Cut a piece of dough to form the final rose.

Take the remaining roll and cut it lengthwise leaving two fingers attached from the initial part that will be used to make the first rose

Now start weaving keeping the flaps together, passing the two ribbons one under the other.

Take the piece of roll cut at the beginning, arrange it vertically in the space left empty at the bottom of the braid and close by wrapping the 2 flaps and lift the initial part to form the other rose.

Let the Russian braid rise for another hour

Once risen, bake in a preheated oven at 170 ° C for about 30 minutes.

As soon as it is ready, brush the braid with a little milk to make it shiny and then sprinkle it with powdered sugar.

Video: French Braid. Russian Braid (September 2020).