The Easter braid is a typical bread of this long-awaited spring celebration. This year we will not be able to have extended lunches or picnics out of town, but there is no reason not to respect traditions, especially if they are so greedy!
For this recipe we recommend our Anima di Pasticceria Bio flour for leavened products and soft cakes, perfect for this bakery dessert.
Let’s see together how to make our braid and enjoy the holidays in our home in every way possible.
Ingredients.
500 g Organic Pastry Soul flour for leavened products and soft cakes
300 g milk
80 g butter at room temperature
30 g sugar
15 g brewer’s yeast
10 g salt
1 egg
Preparation.
Make a fountain with the flour and sugar, dissolve the yeast in the warm milk and start kneading. Add the salt and butter kept at room temperature (taken out of the fridge for at least 30 minutes), knead for about 10 minutes until the dough becomes smooth and elastic.
Place it in a floured bowl and let it rise for 1 hour and 30 minutes covered with a cloth, until the dough is doubled. Divide the dough into three parts and form equal long loaves which you will then weave.
