It follows the basic recipe for Easter braid. I’ve just added some tarragon to the dough.
- 500 g wheat flour T400
- 40 g honey
- 1 tsp salt
- 30 g fresh yeast
- 80 g softened butter
- 1,8 – 2,2 dl warm milk*
- 1 egg + 3 egg yolks
- 2 Tbsp rum
- peel of 1 organic lemon
- egg yolk + 2 Tbsp of milk for brushing
- 15 g finelly chopped tarragon
* The quantity of milk depends largley on the quality of the flour. Plus if using honey, you will need a bit less liquid. Add milk gradually!
- Mix fresh yeast, 50 ml warm milk and one tablespoon of honey. Let double in volume.
- In a big bowl combine the two flours and salt.
- In a seperate bowl mix softened butter using a hand mixer. Gradually add eggs, rum and lemon peel.
- Mix the rest of the milk and the rest of the honey so it dissolves evenly.
- Add yeast, chopped tarragon and egg mixture to the flours. Add milk gradually, not all at once. Mix with wooden spatula. When the ingredients start to combine, start kneading. Flour the working surface. It takes something like 8 – 10 mins for gluten to activate, so you’ll be probably kneading for about 10 mins. The dough should be firm and silky.
- Let rise. When doubled in volume, divide in three equal parts and knead once more. Make three rolls and braid. Let rise once again.
- Before baking, brush with mixture of egg yolk and two tablespoons of milk.
- Preheat oven at 200°c and place in a baking tray filled with water to create steam. Bake for 10 mins, than lover the temperature to 180°c and bake for another 15 – 20 mins.