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Dessert Recipes: Almond Braid

Ingredients:

For the dough:
¼ kilo of flour ¼ kilo

strong flour 2 eggs 1 dl
. milk ½
35 gr.
fresh yeast 75 gr.
butter 75 gr. sugar + the need to sprinkle before baking
5 gr.
salt a little sugar vanilla egg for brushing



rolled almond marzipan To:
250 gr.
ground almonds 50 gr.
water 30 gr. sugar (optional)
190 gr. powdered sugar Preparation

:

the day before or two days before putting marzipan prepare all the ingredients in the pan mixer with paddle attachment of mixer let mix well and is a mass. Remove, wrap in plastic wrap and let rest in a cool, dry and at least 24 hours after this time you're ready to use.

To crumble the yeast dough (I use the fresh Mercadona) in one meal. Mix with the other and put in the bowl of the mixer with kneading attachment, add milk, butter, cut into pieces, eggs, sugar, vanilla and let knead. Then add the salt and knead a few minutes back. Once the dough, let stand half an hour block properly capped. After the time of rest, though parts of 150 grams. Bowling (ball shape) and let stand 15 minutes to lose strength. After stretch with a roller and put a loop of marzipan.

Roll each piece and leave again to lose power for 10 minutes. After this, stretch a little each roll and three form a braid, do the same with the other three. Brush with beaten egg, sprinkle with plenty of laminated alamendra ferment in a warm, still air, hata doubled in volume. Then brush again with egg, sprinkle lightly with sugar sprinkles and bake at 190 º C until golden and well developed. Cool on rack before eating.