KACHEN #21 (Winter 2019) English edition

XX CATEGORIE XX
1
Prepare dough first: add 20 g flour into a small pot or small pan and
add half the water, stirring continuously so that a relatively thick
paste is produced. Stir with a whisk until all clumps have disappeared.
Stir in rest of water. Heat pot on the hob until mixture is hot but not boiling.
Let Tangzhong thicken briefly, stirring continuously – it should be gel- or
pudding-like. Remove from hob, cover, and let cool.
2
Dissolve yeast in warm milk in a small bowl. Beat soft butter, sugar and
vanilla sugar in a large bowl with a (hand) mixer until light and creamy –
takes about 5 minutes. Combine yeast-milk, sour cream, salt and cooled
dough (should not be more than lukewarm) and mix until all parts are well
combined. Carefully add about 1/3 of flour (about 150 g) with the mixer. Change
to a solid wooden spoon, or, if using a food processor change to a dough hook.
Add raisins, distributing evenly.
TIP If fat and liquid separate, add 1-2 tablespoons flour into mix.
3Slowly add rest of flour with wooden spoon. As soon as the flour is
combined with the dough, continue kneading by hand (e.g. directly in
the pot) for around 5 minutes. The dough will be relatively sticky but do
not add any flour otherwise the raisin plait will become too firm. If the dough
is too sticky, cover and set aside for 5-10 minutes. After that the dough will
be easier to work with. In the food processor the soft dough is not a problem.
As stated, knead the dough for around 5 minutes and then let rise at
room temperature until double in volume (about 1-1 ½ hours) or over night in
the fridge (see below for a tip). Divide the dough into differently sized parts,
independent of making one large plait or three small plaits or how many
strands will be used.
4
Roll out each bit on a largely
flour-free surface. For a large
plait make the strands around
35 cm long, for three small brioches
make them each 25 cm long. Roll the
finished strands in flour so that they
don’t stick when braiding. Place the
ends of the strands over each other
and pinch together, then braid them
to a plait. Tuck in the ends.
5
Let
each plait rise considerably
in a covered tin at room temperature
– for about 1 hour.
Make sure the baking paper is cut
a few centimetres above the tin so
it can support the dough when rising.
Combine egg yolk and milk and
coat the plait twice, then decorate
with the almond flakes. Bake plait
in preheated oven at 175°C top and
bottom heat until golden brown;
takes around 25 minutes. Let cool for
10-15 minutes in the tin, then take
out using the backing paper to help.
Let cool completely on a grid.
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KACHEN No.21 | WINTER 19