Phoenix Nut Braids Without Nut
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 10 g yeast, fresh
- 0.5 teaspoon ½ salt
- 150 g yourt 0.1% fat
- 50 g butter, (semi-fat butter)
- 40 grams sugar
- 1 packet vanilla sugar
- 40 ml syrup, (Monin Macadamia Syrup)
- 20 ml syrup, (Monin Macadamia Syrup) for glazing
Print Recipe
Pin Recipe Instructions
- Mix the yeast with 2 tablespoons of cold water and let it stand in a cold place for at least 1 hour.
- Heat the yogurt and butter to lukewarm.
- Mix all dry ingredients. Gradually add the liquid ingredients until a soft, elastic dough is formed that can be easily removed from the bowl. Possibly add more water.
- Put the bowl in a plastic bag (if you have a yeast bowl, take that of course) and let it rise twice up to twice the size. That means, beat up the dough twice again, this creates smaller pores.
- Divide the dough into 12-15 equal pieces and braid them into small braids. Let rise for another 30 minutes. Brush with half of the second syrup.
- Bake at 150 degrees for about 15-20 minutes.
- Glaze the warm braids again with the syrup.
- Tip:
- Of course, you can also make a big braid out of the dough.
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