Vegan braid made of 7 strands
Description
The recipe won't take much time. The leavened dough for sweet baked goods is suitable not only for buns, pastries, doughnuts, or croissants, but also for braided bread. Since there are many ways to shape a braid, which are easy to master, I'd like to share with you a more interesting braiding method. In this recipe, you will learn
Instructions
- 1
Step 1
1. Prepare the starter: dilute the starter with room-temperature water and mix well. Add the sifted flour and mix. Cover the mixture with plastic wrap and let it sit for 8 hours at room temperature.
- 2
Step 2
2. Transfer the sponge to the bowl of a mixer, add room temperature water and mix. Add any vegetable oil, salt, and sugar. Add sifted wheat flour and knead the dough for 5 minutes at speed 2.
- 3
Step 3
3. Shape the dough into a ball and transfer it to a bowl greased with vegetable oil. Cover the dough with plastic wrap and let it rest at room temperature for 3-4 hours. Place the dough onto a floured work surface.
- 4
Step 4
4. Shape the dough into a ball and cover it with a lid. Let it sit at room temperature for 20 minutes. Divide the dough into 7 equal parts and roll each into ropes 1.5-2 cm in diameter.
- 5
Step 5
5. Divide the strands so that there are 4 strands on the left and 3 on the right. Fasten them together at the top. Number the strands from 1 to 7, starting with the leftmost strand. Move strand 2 over strand 1, then move strand 1 over strands 3 and 4, placing it with the other three strands on the right.
- 6
Step 6
6. Next, cross strand 6 over strand 7, and strand 7 over strands 5 and 4, placing it with the other three strands on the left. Continue braiding following this pattern until you reach the end of the braid. At the end, secure the strand ends together and tuck them underneath the braid.
- 7
Step 7
7. Cover the braid with foil and let it sit for 2 hours at room temperature. Brush the braid with strong tea and sprinkle with brown sugar. Bake in a preheated oven at 180°C until golden brown.