Ricotta
2020-08-13 / test@t
Braid with strawberries
Ingredients
- icing sugar 120 g
- lemon juice 2 tablespoons
- strawberries 320 g
- water 1 tbsp.
- starch 2 tsp
- sugar 40 g
- wheat flour 315 g
- dry yeast 2 tsp
- milk 120 ml
- egg 1 pc.
- sugar 50 g
- salt 1/2 tsp
- cold butter 210 g
STEP-BY-STEP COOKING RECIPE
Step 1
Dissolve yeast in warm water. Leave until a frothy cap is formed. Add warm milk, egg, sugar and salt, mix thoroughly. Add flour mixture to liquid ingredients and mix gently until the ingredients are combined. The dough will be patchy with noticeable pieces of butter. Wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours.
Step 2
Remove the dough from the refrigerator. Roll out the dough into a rectangular layer. Fold a rectangle of dough in three layers: for this, mentally divide the dough into 3 parts, then wrap one edge towards the middle and also the second edge. Then roll out the dough again into a rectangle and fold it in the same way. Repeat the rolling and folding process three times. This forms an airy layered dough. Wrap the dough again in plastic wrap and put in the refrigerator for at least 30 minutes.
Step 3
While the dough is in the refrigerator, prepare the filling. Mix warm water with starch. Mix the strawberries and sugar, put in a saucepan and heat over medium heat until the strawberries let out juice.
Step 4
Pour in water with starch, stir, bring to a boil and cook over low heat for about 3 minutes, until the sauce begins to thicken. Cool the sauce to room temperature.
Step 5
Remove the dough from the refrigerator, divide into 2 parts. Roll out each piece into a rectangle. Divide into 3 parts mentally, put the filling in the middle along the entire length. Make cross cuts on both sides, reaching the middle.
Step 6
Cover the filling with strips of dough, overlapping them alternately on both sides and forming a pigtail. Form a second braid in the same way.
Step 7
Leave to stand in a warm place for 20-30 minutes. Brush the top of the pie with beaten egg yolk. Bake in an oven preheated to 200 degrees for 25-30 minutes. For icing, combine lemon juice with powdered sugar. Decorate the braids with an arbitrary glaze pattern upwards.
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