Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Fork
Oven mitts
Tablespoon
Teaspoon
Timer
small bowl
Kitchen scales
Food processor
Cooling rack
Dough scraper
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Mix the flour, salt and sugar in the food processor bowl. Crumble in the yeast, mix. Pour in the milky water, knead for approx. 10 mins. using the dough hook on a food processor. Gradually add the butter, knead to form a soft, smooth dough, cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To braid the dough
Divide the dough into 6 portions, shape each piece into a roll approx. 40 cm long. Braid 3 strands each to make braided rolls. Use the braided rolls to create a heart shape on a baking tray lined with baking paper. Cover and leave to rise for a further 30 mins.
To glaze
Beat the egg, brush the bread with the egg glaze.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a rack.
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