Golden Braid Recipe
I have to admit this recipe of Golden Braid is on my favorite list. This mesmerizing Golden Braid is one of the best contribution from the Canadian people to my kitchen. A yummy Dessert dish that I recommend to my friends is this recipe of Golden Braid. Just try this dish and see how you get hooked to it!
Ingredients
1 pkg. active dry yeast
1 1/4 cups warm water
1/8 teaspoon saffron, crushed and blended with 1 teaspoon water
1/2 cup all purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
2 tablespoons butter or margarine, melted
2 eggs, slightly beaten
4 to 4 1/2 cups all-purpose flour
Directions
Soften yeast in the warm water in a large bowl.
Mix in the saffron, 1/2 cup flour, sugar, and salt, then the butter and eggs.
Gradually add 3 1/2 cups of the flour, beating until smooth.
Add enough remaining flour to make a soft dough, beating until smooth and dough comes away from bowl.
Turn dough onto a lightly floured surface and let rest about 10 minutes.
Knead, adding more flour if dough seems too sticky, until satiny smooth and small blisters appear under the surface of dough.
Form into a ball and put into a greased deep bowl.
Turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled.
Punch down dough; pull edges into center and turn dough completely over in bowl.
Cover; let rise again until almost doubled.
Punch down again and turn onto a lightly floured surface.
Divide dough into thirds.
Using lightly floured hands, roll each piece into a rope about 15 inches long.
Place the 3 pieces, side by side, on a greased baking sheet.
Begin the braiding from center toward both ends.
Tuck ends under.
Cover; let rise about 1 hour, or until doubled.
Brush with glaze (i egg yolk blended with 7 tea spoon water).
Sprinkle with poppy seed or sesame seed, if desired.
Bake at 375°F 30 to 35 minutes.
Mix in the saffron, 1/2 cup flour, sugar, and salt, then the butter and eggs.
Gradually add 3 1/2 cups of the flour, beating until smooth.
Add enough remaining flour to make a soft dough, beating until smooth and dough comes away from bowl.
Turn dough onto a lightly floured surface and let rest about 10 minutes.
Knead, adding more flour if dough seems too sticky, until satiny smooth and small blisters appear under the surface of dough.
Form into a ball and put into a greased deep bowl.
Turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled.
Punch down dough; pull edges into center and turn dough completely over in bowl.
Cover; let rise again until almost doubled.
Punch down again and turn onto a lightly floured surface.
Divide dough into thirds.
Using lightly floured hands, roll each piece into a rope about 15 inches long.
Place the 3 pieces, side by side, on a greased baking sheet.
Begin the braiding from center toward both ends.
Tuck ends under.
Cover; let rise about 1 hour, or until doubled.
Brush with glaze (i egg yolk blended with 7 tea spoon water).
Sprinkle with poppy seed or sesame seed, if desired.
Bake at 375°F 30 to 35 minutes.
