Braided pigtails are an original pastry often found in bakeries. These braids are made of yeast dough. They always turn out soft, tender, as if fluffy. To prepare such pastries, it is important to follow a few rules.
For example, it is necessary to monitor the dough, namely the quality of the ingredients. Milk should not be particularly fatty, the main thing is warm. In hot milk, the yeast will die, and in cold milk – will not be activated.
It is also necessary to buy for baking flour of the highest grade. Be sure to sift the flour before cooking. This will saturate it with oxygen.
Butter in the dough should be soft. Otherwise, due to the temperature difference of the components, the dough will not rise well.
Thanks to these small tips, you can prepare lush and soft braided pigtails
.
Let’s tell you how to make the dough for this baking.
Ingredients:
- milk – 250 ml;
- cheese yeast – 20 g;
- vanilla sugar – 10 g;
- sugar – 4 tbsp;
- eggs – 2 pcs;
- salt – 1/2 tsp;
- flour – 500 g;
- butter – 40 g;
- condensed milk – 250 g.
Preparation of braided pigtails:
Pour yeast and sugar into warm milk, leave for 15 minutes to activate the yeast. Break the eggs, salt, vanilla sugar and sift the flour into the opara and
knead a homogeneous elastic and sticky dough
.
Pour the soft butter into the dough and continue kneading
. Leave the dough under cellophane for 1 hour in a warm place. Knead the dough and divide it into 9 equal portions weighing 105 grams each
. Form dough rolls, braid three rolls into a plait.
Fasten the edges of each braid and place the braids on a baking tray.
Leave the braids under cellophane for 15 minutes. Brush the braids with egg and bake at 180 degrees for 25 minutes. Brush
each braid with condensed milk and leave to soak
.
You get sweet, flavorful and delicate braided pigtails.
