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Easter braid!

450g of wheat flour 2 teaspoons of dry yeast 2 eggs + 1 yolk for brushing at the end 4 tablespoons of honey 4 tablespoons of olive oil 1 pinch of salt 100 to 120ml of hot water

Filling: Pecan Pecanobre Nut Paste Method of preparation: In a bowl mix the flour with the yeast, make a well and add the eggs, honey, oil and salt. Knead well and gradually add the hot water to form a malleable dough ball. Grease the bowl with oil, place the dough ball, cover with a cloth and leave in a warm place for 1 hour until doubled in volume. Cut the dough into 3 equal parts, with the rolling pin, stretch each part into a rectangle, spread the stuffing all over the dough and roll up. Transfer the rolls to the oven tray lined with parchment paper. Make a braid with the 3 stuffed rolls. Cover with the cloth and let it rest again in a warm place for 30 minutes. Brush with 1 beaten egg, decorate with seeds or chopped nuts. Bake in a preheated oven at 180°C for 20 minutes. Recipe inspired by Flavor Panel


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