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Ingredients for Braid "Holiday"
- Flour - 500 g
- Milk - 185 ml
- Sugar - 100 g
- Yolk egg - 3 PCs
- Butter - 100 g
- Salt - 1 tsp.
- Yeast - 2 tsp.
- Lemon peel - 1 tbsp
- Vanilla - One
- Ready stuffing - 200 g
- Raisins - 100 g
- Cocoa powder - 1 tbsp
- Chicken egg - 1 piece
- Candied - 120 g
- Vegetable oil - 1 tsp.
Step by step instruction of cooking Braid "Holiday"
I kneaded the dough using the bread machine, but You can knead in the usual way. In the bucket of a bread machine pour warm milk, add sifted flour, dry yeast, sugar, vanilla, egg yolks, lemon zest, salt, softened butter.
The bucket is placed in the bread machine, include the mode of kneading.
After mixing 1/3 of the dough left in the bread maker, add cocoa powder and 5 ml of milk, again include the bread machine to kneading dough.
It turns out very nice in the dough. Spread white and brown batter in different bowls.
Cover the bowl of dough with foil and put in a warm place to increase in volume about 2 times.
Brown dough is rolled with a thickness of about 3-4 mm longer than approximately 15 cm long rectangular baking dish (I form 11*30 cm). Spread raisins (I used large), raisins to the dough and press tightly, exhaling, fold the dough into a loaf along the long side.
White dough divide into 2 equal parts, one part is rolled in the same way as brown dough, spread on the dough prepared poppy seed filling, slightly retreating from the edges. The dough is tightly rolled into a roll.
The second part of the white dough is also rolled out, distributed over its surface, candied, slightly press them to the test, too, fold the dough roll.
Three ready "roll" join together at one end, braid by braid.
Rectangular lay a parchment, grease with vegetable oil (if You use good quality parchment, parchment oil can not lubricate). Billet of dough spread in the form.
The dough is covered with foil and give him increase in volume about 2 times. Lubricate the top of the braids with the beaten egg.
Bake the braid in a preheated oven at 180 degrees for about 40-45 minutes until Golden brown. I cut up the still warm basket, but before cutting it is better to give the cakes to cool. Bon appétit!