I woke up this morning with a thought to make something easy and unusual. I have made a basic dough and thought a little bit more. The dough smelled so good and fresh, and it was so bubbly under my fingers and the idea knocked on the door. I was going to make a Twisted Pastry Braid, so crunchy outside and soft inside with salty note of freshly baked pastry like the one in the bakery shop around the corner.
- 2 cups of warm milk
- 3 tsp of sugar
- 2 tsp of salt
- 2 tsp of yeast
- 4 cups of flour (or as much as the dough takes)
- 1/2 cup of oil
- 2 tbsp of butter
Stir the yeast with sugar, 1 cup of warm milk and a little flour. Leave it to rest for 5 minutes to start bubbling. Add the second cup of milk, salt and the rest of the flour. Knead the dough for a few minutes and add the oil to stop the dough sticking to your fingers. Leave the dough to rest for a half an hour to double itself. Roll the dough out on the surface and cream it with butter, fold the dough in half and cream it again with butter…do this until you have butter left.
Cut long stripes out of dough and twist them like on pictures. Put the pastry braids in the pan covered with baking paper, cream them with egg yolk and sprinkle with salt. Bake the braids on 400 F degrees until they get nice color.
Serve these nice pastry braids with yogurt and the breakfast is ready
