This delicious sweet braid with sourdough is a leavened dessert suitable for any occasion , from breakfast to dinner. Soft and fragrant, it is made with Pasta Madre Essiccata con Lievito Ruggeri , a dry sourdough with the same properties as the live one. Perfect for bread and focaccia, Pasta Madre Ruggeri is also ideal for these large leavened desserts .
Here is the recipe for the sweet braid with dried sourdough
Ingredients
- 320 g of 00 flour
- 100 g of whole milk
- 25 g of Ruggeri Dried Sourdough with Yeast
- 1 teaspoon malt
- 50 g salted butter
- 80 g of granulated sugar
- 2 whole eggs
- 1 tablespoon homemade vanilla extract
- For the topping: milk, granulated sugar and almonds
Procedure for the sweet braid with dried sourdough
For the starter, put the warm milk, sugar, malt, dried sourdough starter in a bowl and mix. Leave to rest for about 15 minutes, until bubbles form on the surface. Then put the flour, starter, vanilla extract in the mixer and mix. Then add the eggs and finally the butter at room temperature (a little at a time). Mix the ingredients very well, so as to obtain a smooth, homogeneous dough.
Transfer the dough to a container with a lid (which will maintain the right amount of humidity and prevent a crust from forming) and leave to rise until doubled in size (on average 2 hours).
At this point, place the dough on the pastry board and work it without deflating it too much. Divide into 5 loaves of equal size (length and weight) and begin to form a 5-braid. Transfer the sweet braid with sourdough to a baking tray lined with baking paper and leave to rise again covered, for about 1 hour. Then, brush with milk, sprinkle with grains and almonds and bake in a preheated oven at 180° C for about 30 minutes.
Recipe from "La Spianatoia".
