Marjoram Braids "treccine alla maggiorana"
How to make Marjoram Braids Recipe "treccine alla maggiorana" - Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes
10 Servings
Ingredients:
8 cups (1 kg) soft wheat flour
20 sprigs fresh marjoram or 1/3 cup (10 g) dried marjoram
2 1/2 cups (600 ml) lukewarm water
2 2/3 tbsp. (25 g) fresh yeast, crumbled
1/2 stick (50 g) butter, softened
1 tbsp. (18 g) salt
Method:
If you are using fresh marjoram, wash, dry and pluck the leaves from the stems. Use only the leaves and tear them into small pieces with your fingers. Add them to the butter and mix together to make a soft but firm cream.
If you are using dried marjoram, on the other hand, add it directly to the flour.
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the softened butter and, when the dough is almost ready, add the salt and knead until the dough is smooth, dry, and elastic.
Cover the dough with plastic wrap and let it rest for about 10 minutes, then form it into ropes, each weighing about 1 3/4 ounces (50 g). Take three ropes and make them into a classic braid.
Arrange the braids, floured and properly spaced, on a baking pan lined with parchment paper and let them rise, covered with a plastic sheet, for about 1 hour until they have doubled in size.
Bake in the oven at 350-375°F (180-190°C) for about 15 minutes.
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| Marjoram Braids "treccine alla maggiorana" |
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