Servings:
12
Prep time:
30
Cooking time:
30
INGREDIENTS
- - 400 g of flour
- - 2 eggs
- - 200 g of raisins
- - 100 g of honey
- - 80 g of walnuts
- - 40 g of pine nuts
- - 30 g of candied citron
- - Orange zest
- - 15 g of yeast
- - 1 teaspoon of cinnamon powder
- - 75 ml of sunflower oil
- - 60 ml of pasteurized cow's milk, semi-skimmed
- - salt
INSTRUCTIONS
- Dissolve the beer yeast in a cup of lukewarm milk.
- Form the classic fountain with the flour, pour in the center the milk with the baking powder, orange zest, honey, oil, cinnamon, a pinch of salt and, for the latter, eggs. Knead with your hands for about 10 minutes, the dough should be soft but not sticky. Cover and let rise in a warm place for 3 hours.
- Put in the raisins in a cup of warm water for at least an hour. After this time, drain and mix with walnuts, coarsely chopped pine nuts and candied citron.
- Spread the dough with a rolling pin yeast and stir the nuts, then close again and knead for a few minutes to make it mix well. Divide the dough into three equal rolls and form a braid. Curve gently the braid giving it the shape of a garland. Transfer it to a baking sheet lined with parchment paper, cover and let rise for another 3-4 hours.
- Bake the garland at 180 ° C for 25 minutes, then brush them quickly with a spoon of honey diluted with a little water and cook another 5 minutes after
