Christmas Braid
Ingredients
Part Acabamento
Part Preparo
Part Recheio
Process
01. Place the Zeelandia Brioche and margarine in the mixer and mix at low speed (speed 1) for 1 minute or until a crumbly texture is achieved.
02. Add the egg yolks and eggs and mix at low speed (speed 1) for approximately 5 minutes or until homogeneous.
03. Add the fresh yeast and mix at low speed (speed 1) for another minute.
04. Gradually add the cold water and mix at high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
05. Divide the dough into two equal parts. Round them up.
06. Cover with plastic wrap. Let rest for 10 minutes.
07. With the help of a roller, roll each dough into rectangles of 50 x 40 cm.
01. Wash the candied fruits and raisins. Drain and set aside.
02. Chop the walnuts. Set aside.
03. With the help of a spatula, spread the Ready Pastry Cream over the dough.
04. Spread the chopped walnuts, candied fruits, and reserved raisins over the cream and sprinkle with cinnamon to taste.
05. Roll the dough into a log shape.
06. Stretch the dough with your hands until approximately 6 cm in diameter.
07. Cut into pieces of 18 cm in length.
08. Cut each piece in half and braid.
09. Place in greased English cake pans (19 x 8 x 5 cm) previously prepared.
10. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until the desired point is reached.
11. Brush with beaten eggs.
12. Bake at 180°C for approximately 35 minutes in a deck oven.
FINISHING
01. Chop the walnuts. Set aside.
02. Place the Zeelandia Fondant and water in a saucepan and heat in a water bath until fully dissolved.
03. Apply the fondant over the braids and decorate with the reserved chopped walnuts and cherries.
Tips
- For better handling during the filling and shaping stages, it is advisable to chill the dough in the freezer for approximately 30 minutes.
- Alternative baking:
* Turbo Oven: 150°C for approximately 28 minutes.
- Due to the large amount of filling, it is important to respect the baking time to prevent the pieces from collapsing after baking.
Yield
16 Units of 388.5 g
Equipment
Mixer , Oven , Stove , Sieve , Roller , Spatula , Pan , Scale , Flat Baking Sheets , English Cake Pans , Knife , Brush , Container
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 147 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 6.0 | % VD (*) |
| Aç adicionados (g) | 5.4 | % VD (*) |
| Proteínas (g) | 2.8 | % VD (*) |
| Gorduras totais (g) | 6.4 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 89 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Christmas Braid
Ingredients
Part Recheio
How to make it
PREPARATION
01. Place the Zeelandia Brioche and margarine in the mixer and mix at low speed (speed 1) for 1 minute or until a crumbly texture is achieved.
02. Add the egg yolks and eggs and mix at low speed (speed 1) for approximately 5 minutes or until homogeneous.
03. Add the fresh yeast and mix at low speed (speed 1) for another minute.
04. Gradually add the cold water and mix at high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
05. Divide the dough into two equal parts. Round them up.
06. Cover with plastic wrap. Let rest for 10 minutes.
07. With the help of a roller, roll each dough into rectangles of 50 x 40 cm.
01. Wash the candied fruits and raisins. Drain and set aside.
02. Chop the walnuts. Set aside.
03. With the help of a spatula, spread the Ready Pastry Cream over the dough.
04. Spread the chopped walnuts, candied fruits, and reserved raisins over the cream and sprinkle with cinnamon to taste.
05. Roll the dough into a log shape.
06. Stretch the dough with your hands until approximately 6 cm in diameter.
07. Cut into pieces of 18 cm in length.
08. Cut each piece in half and braid.
09. Place in greased English cake pans (19 x 8 x 5 cm) previously prepared.
10. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until the desired point is reached.
11. Brush with beaten eggs.
12. Bake at 180°C for approximately 35 minutes in a deck oven.
FINISHING
01. Chop the walnuts. Set aside.
02. Place the Zeelandia Fondant and water in a saucepan and heat in a water bath until fully dissolved.
03. Apply the fondant over the braids and decorate with the reserved chopped walnuts and cherries.
Tips
- For better handling during the filling and shaping stages, it is advisable to chill the dough in the freezer for approximately 30 minutes.
- Alternative baking:
* Turbo Oven: 150°C for approximately 28 minutes.
- Due to the large amount of filling, it is important to respect the baking time to prevent the pieces from collapsing after baking.
Yield
16 Units of 388.5 g
Equipment
Mixer , Oven , Stove , Sieve , Roller , Spatula , Pan , Scale , Flat Baking Sheets , English Cake Pans , Knife , Brush , Container
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 147 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 6.0 | % VD (*) |
| Aç adicionados (g) | 5.4 | % VD (*) |
| Proteínas (g) | 2.8 | % VD (*) |
| Gorduras totais (g) | 6.4 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 89 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.