ingredients

Cesto

1 kg plain flour 8 dl water 1 dl oil 2 tbsp granulated sugar 1 tbsp Caraway Seeds 1 tbsp salt 42 g yeast water for rubbing for sprinkling whole caraway seeds and coarse salt

still needed

ovenproof mixing bowl with water

progress in the video above

Homemade pastry is always better than store-bought. It’s not just the taste that’s different, it’s the quality too These Braids are amazing, they have a light crumb and a crispy crust. Whether for breakfast or a snack, a good pastry tastes good always and everywhere

1.

In one bowl, mix flour, sugar, salt and ground cumin first. Add oil and yeast mixed in 3dl water. Add the remaining approx. 4,5-5dl of water progressively as needed. Make a semi-soft dough which separates from the bowl. Dust with flour and knead briefly to form a loaf. Cover and leave to rise for 1 hour.

2.

Cut the risen dough into 24 pieces, which are kneaded into loaves. You need to count 3 loaves for each braid, so divide the dough accordingly Continue working with the loaves immediately. Roll out 3 loaves thinly and braid them as a braid. Knit lightly and gently so it can rise nicely afterwards For a better idea of the progress, you can also watch my video.

3.

Place the hot braids on a dry Baking Sheet, brush the top well with water and sprinkle with coarse salt and caraway seeds. Let the braids stand until the oven is hot. Preheat the oven to 200°C with a small bowl of water, which you put on the bottom of the oven. The water must be boiling because the steam will give the braids a wonderful crust

4.

Bake the braids for 20 minutes. Just to be sure, keep an eye on it because every oven bakes a little differently Let the baked ones cool a bit on the baking sheet and then they will separate from the baking sheet on their own

5.

The pastry is really amazing, light and the crust is crispy, just as it should be I wish you a good taste !!!

6.

You can find more of my recipes on my blog: cesminazuenal.blogspot.com