Russian Braid

It's the best cake that I've ever eaten. I the cake because I'm not too impact of dry immediately after it cools but Treccia Russa keeps consistency is fluffy and slightly damp longer.

Ingredient:

• 500-600 gr flour (500 if you have small eggs and 600 if large)
• 20 gr drojdie
• 250 gr lapte
• 90 gr zahar
• 90 gr unt
• 2 whole eggs
• 50-55 g butter 60 g sugar + about to fill
• Zahar vanilat
• high arome

Mod prepare

Make a yeast of: 200-230 gr flour (flour total) turned off all the milk and yeast with a teaspoon of honey or sugar

A leave for an hour to double volume and then add the remaining ingredients in following order: sugar, eggs, butter and finally the remaining flour and flavors. First mix with a wooden spoon and when it begins to take consistent knead by hand until it becomes elastic but soft. We grew away from the current average about 1.30. To me after an hour look like,

After dough has doubled the volume of the worktop move slightly with rolling pin infainat and stretch it, but without much work.

Brush sheet with butter cream (50 g butter plus sugar, cinnamon I put something but you can put what you want out of cocoa, nuts, chocolate, etc.).

A run the patience and cut one end (about 5 cm from which we rose), then cut the roll lengthwise, leaving the top 5 cm of dough still uncut.

Uncut end it twisted in the 2 strips of dough (as minciunele) and braided treccia closing the other end cut the first piece of dough.
A poured into molds greased with butter and paper and let it grow until it reaches the lip shape,

A Brush with egg yolk mixed with a little milk and bake at   180 degrees (preheated oven) for 30-40 minutes

This delicious if extraordinar of pufos!

And a delicious slice for you!