A crown? After the total outrageous anarchy on this topic and after the unfair denigration of such a beautiful word, today I offer to your attention a fluffy and delicious crown – CROWN-BREAD! 🙂
Let’s enjoy good things in life!
INGREDIENTS:
DIRECTIONS:
In a bowl mix the warm milk (body temperature) with the yeast, the sugar and about 4 tablespoons of the flour until a thick mixture is obtained. Let it rise until it makes a "hat" and is almost double.
Add all other ingredients are added to the yeast mixture - the 2 eggs, the warm water and the salt.
Add the flour until a soft dough is obtained.
Allow the mixture to rise for about 1 hour until it doubles its volume.
Knead again the dough a little. In principle, the dough should be divided into three equal parts, but it seemed to me more than necessary, so I divided it into 4 equal parts and ¼ separated in a plastic bag and put it in the fridge (it could be used for example for a pizza).
The three balls are rolled in the form of a rectangle about 40-50 cm long and about 15 cm wide.
Place them on top of each other, each coated with melted butter.
Cut the dough in the form of a tree with branches. Each stripe is placed from right to the left side and then the other is placed on the opposite side. You do this until the “branches” run out. You get a beautiful braid.
Transfer the braid to a round cake form with a hole in the middle, coated with vegetable oil.
Let it rise again until doubles its volume and almost fills the form.
Bake about 30-40 minutes at 180-190 degrees until it gets a golden crust. Just in case, periodically check the dough with a toothpick if it is baked from the inside. If the stick is dry, then it's ready.
Once taken out of the oven, the cake is left to stand for about 5-10 minutes in the form to let it loose. It can be coated with a little water on top, wrapping it with a cloth.
The bread is removed from the form by turning it down. If it does not peel away from the walls of the form, you may cut with a thin knife between the cake and the form.
Serve the bread by turning again to see the beautiful forms of the braid.
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
In a bowl mix the warm milk (body temperature) with the yeast, the sugar and about 4 tablespoons of the flour until a thick mixture is obtained. Let it rise until it makes a "hat" and is almost double.
Add all other ingredients are added to the yeast mixture - the 2 eggs, the warm water and the salt.
Add the flour until a soft dough is obtained.
Allow the mixture to rise for about 1 hour until it doubles its volume.
Knead again the dough a little. In principle, the dough should be divided into three equal parts, but it seemed to me more than necessary, so I divided it into 4 equal parts and ¼ separated in a plastic bag and put it in the fridge (it could be used for example for a pizza).
The three balls are rolled in the form of a rectangle about 40-50 cm long and about 15 cm wide.
Place them on top of each other, each coated with melted butter.
Cut the dough in the form of a tree with branches. Each stripe is placed from right to the left side and then the other is placed on the opposite side. You do this until the “branches” run out. You get a beautiful braid.
Transfer the braid to a round cake form with a hole in the middle, coated with vegetable oil.
Let it rise again until doubles its volume and almost fills the form.
Bake about 30-40 minutes at 180-190 degrees until it gets a golden crust. Just in case, periodically check the dough with a toothpick if it is baked from the inside. If the stick is dry, then it's ready.
Once taken out of the oven, the cake is left to stand for about 5-10 minutes in the form to let it loose. It can be coated with a little water on top, wrapping it with a cloth.
The bread is removed from the form by turning it down. If it does not peel away from the walls of the form, you may cut with a thin knife between the cake and the form.
Serve the bread by turning again to see the beautiful forms of the braid.
