Ingrédients
Farine500 grams- Eggs2 pieces
Lait en poudre100 grams
Lait liquide200 ml
Levure sèche1 tablespoon
Sel2 teaspoons
Beurre100 grams
Graines de Fennel1 tablespoon
Eau de rose2 tablespoons
Jaune d'œuf1 piece
Curcuma2 teaspoons- Mahleb1 teaspoon
Mesures
- 1
Activate the yeast in 1/2 cup of warm milk.
5 minutesMatériel requis:
Bol de mélange - 2
Whisk the eggs with the condensed milk. Then add the yeast to the mixture. Add the flour and mix, then add the milk. The mixture will be very sticky and wet. Stir the mixture for 15 minutes or until it stretches to the sides of the bowl. Add the rose water.
15 minutesMatériel requis:Bol de mélange - 3
Add the butter in small pieces until absorbed by the mixture. Set the dough aside to rest, covered in a warm place, until it doubles in size.
10 minutes - 4
Deflate the dough and cut it into small circles. Cover and let them puff up. Roll the circles into ropes, braid them, and twist to form a snake shape. Brush the whisked egg yolk on top and sprinkle chopped pistachios on the rolls.
10 minutes - 5
Bake in an oven at 180 degrees Celsius for 15 minutes or until golden and dry. Cool and serve.
15 minutesMatériel requis:
Four
Faits nutritionnels
Farinepour 100gLait en poudrepour 100gLait liquidepour 100gLevure sèchepour 100gSelpour 100gBeurrepour 100gGraines de Fennelpour 100gEau de rosepour 100gJaune d'œufpour 100gCurcumapour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.