Easter Plaited Bread. Conventional and Thermomix methods

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Challah bread | becs-table.com.au
Challah

Easter Plaited Bread.

This is a Thermomix Everyday Cookbook recipe that I have adapted for added yumminess.  You can make this Easter Plaited Bread really easily using this method.

It looks long and complicated but it’s not.  It’s because I’ve tried to add all the tips and tricks in the method so you learn how to bake rather than just push buttons.  Oh does that sound bad, what I mean is, it’s good to know the techniques so that if you have an issue with recipes you can fix them.

You can make it with or without the filling, it can be for Easter or any time of year.   This recipe calls for not much egg or butter compared to some French Brioche doughs.  It’s a lighter version if you like, so you can eat loads of it lol.  It can be eaten for savory or sweet, although I prefer not to mix my sweet and savory so I usually serve it as a sweet.  What about you?  When do you like to eat brioche?

 

5 from 1 reviews
Easter Plaited Bread. Conventional and Thermomix methods
 
Brioche Bec’s Way Author: Bec This recipe will make both yummy treats as pictured.
Author:
Ingredients
For the dough
  • 30 g Sugar
  • 330 g milk
  • 1 sachet of dry yeast
  • 1 tsp Salt
  • 80 g butter
  • 50 g Sugar (Yes there are two amounts just put it in. It’s much nicer for a sweet bun. Check your recipe book if you don’t believe me heheheee)
  • 650 g baker’s flour
  • 1 egg
For the filling
  • 150 g Blanched almonds
  • 70 g Brown sugar
  • 70 g butter
  • Pinch salt
  • 20 g currents
  • 50 g Cranberries
Method
  1. First of all, I like to make a proving a proofing chamber. If you have a Thermoserver follow these simple steps, otherwise you need to make a nice, warm spot for your dough to rise)
  2. Boil your jug. Once done, fill a Thermoserver up to at least ½ with the boiling water. Pop the lid on to keep the heat in and set aside. (This is what we’re going to use for our proving chamber. We talk about many ways you can do this in my bread making classes)
Thermomix Method
  1. Add 30 g of sugar to your TM bowl and pulverise for 3 seconds on Speed 9.
  2. Add your yeast and milk then set to 37c for 5 mins on speed slow stir. (Try not to get the yeast on the top of the blades. It won’t start to do its job up there. Lol)
  3. Add the remainder of your dough ingredients and mix on speed 7 for 10 seconds to combine.
  4. Now set the dial to closed lid position and knead for 3 minutes on Interval speed.
  5. When the TM has finished kneading, remove the hot water from your Thermoserver. Please be careful it’s still very hot. Wipe the surface dry and smear a little oil to prevent the dough from sticking, add the dough and replace the lid.
  6. Leave for 30 mins.
For the Filling
  1. In the meantime you can make your filling. Add the almonds and brown sugar to the TM bowl and blitz on speed 10 for 10 seconds.
  2. Add the butter and give it another blitz on speed 6 for 10 seconds
  3. Add currents and cranberries and set on reverse speed + 2 for 5 seconds
  4. Once the 30 minutes proving time is up remove the dough from the Thermoserver and cut into two. Take one of the pieces and cut into a further 3 equal parts.
  5. Roll these into sausages, then using a rolling-pin, flatten each sausage.
  6. Spread with a little filling, folding and pinching and rolling back up.
  7. Now you need to plait the sausages. On a baking mat or baking paper, start by pinching the three sausages together at the top end. Plait then to make the whole thing neat and tidy tuck the two ends underneath.
For the second shape
  1. Now for the second piece of dough. Roll this one out into a long fat sausage and using a rolling-pin flatten the same as before. Spread the remainder of the ingredients and fold and roll up again.
  2. Make a circle of the sausage tucking one end into the other to close the circle.
  3. Using a pair of scissors cut into the dough at regular intervals all the way around the ring leaving the inner side intact. Just like in the picture.
  4. Fold each second section inwards.
  5. To make them golden and soft.
  6. Brush both plait and ring with an egg/milk wash and place into a cold oven. Set the temp to 200 c and cook until dark golden brown. Remove from the oven and set on cooling racks for at least 10 minutes. Then eat, eat, eat.
Conventional Method
  1. Make a proving chamber somewhere warm. Like a plastic lidded bucket, suspended over a sink of hot water. Use your cake cooling rack to suspend. Or a hot water bottle can come in handy.
  2. Warm your milk on the stove to 37c and add your yeast stirring to combine. Leave this to ferment a bit. When the top starts to froth its ready.
  3. To a bowl add the remainder of your dough ingredients.
  4. Mix the milk/yeast mix with your dough ingredients using a spatula till combined.
  5. Bring the dough together and place into your proving bowl. This dough should be very soft, so kneading by hand isn’t easily done here unless you know the French kneading method. Please, Don’t add any more flour.
  6. Leave for 30 mins.
For the Filling
  1. In the meantime you can make your filling. Add the almonds and brown sugar to a food processor and blitz till the ingredients are turned to a flour like consistency.
  2. Add the butter and give it another blitz turning it into a paste.
  3. Add currents and cranberries and stir in to combine.
  4. Once the 30 minutes proving time is up remove the dough and cut into two. Take one of the pieces and cut into only-del replaceWithoutSep" id="198" data-gr-id="198">a further 3 equal parts.
  5. Roll these into sausages, then using a rolling pin, flatten each sausage.
  6. Spread with a little filling, folding and pinching and rolling back up.
  7. Now you need to plait the sausages. On a baking mat or baking paper, start by pinching the three sausages together at the top end. Plait then to make the whole thing neat and tidy tuck the two ends underneath.
For the second shape
  1. Now for the second piece of dough. Roll this one out into a long fat sausage and using a rolling pin flatten the same as before. Spread the remainder of the ingredients and fold and roll up again.
  2. Make a circle of the sausage tucking one end into the other to close the circle.
  3. Using a pair of scissors cut into the dough at regular intervals all the way around the ring leaving the inner side intact. Just like in the picture.
  4. Fold each second section inwards.
  5. To make them golden and soft.
  6. Brush both plait and ring with an egg/milk wash and place into a cold oven. Set the temp to 200c and cook until dark golden brown. Remove from the oven and set on cooling racks for at least 10 minutes. Then eat, eat, eat.
Notes
  1. I know the recipe looks long but it's not difficult. Give it a go, you won't be disappointed.

 

Flattened strips Buttered and folded strip

Cut circle Cut and folded Brioche rin

 

 

 

 

 

 

 

 

 

 

 

 

If you’re interested in making bread then why not check out some of my other posts or join a bread making class at our school.

 

2 COMMENTS

  1. really nice recipe – just made them both, turned out exactly like the pics and instructions were perfect – thanks Bec!

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