It is with great pleasure that my colleagues and I from the column Il Granaio open, as always every first and third Thursday of the month, the doors to the new season of leavened and more! I confess that these braids I propose today were made at the end of August for the necessary timing of realization, posting on the blog, and scheduled publication. It was still incredibly hot, and turning on the oven was a superhuman effort, amply rewarded, however, by the softness and fragrance of this magnificent potato dough! If you have never made brioches with the addition of these tubers, it is time to tie your apron and try them. They are very fragrant and incredibly soft, and they will stay that way until the next day! Perfect for breakfast, but honestly, I also had them for a snack! They disappeared like hotcakes, and I think I’ll make them again very soon. For an even more delicious version, you could also fill them with Nutella, jams, or spreads of your choice, and take them wherever you like! I garnished them with flax and black sesame seeds, but there’s nothing stopping you from adding chocolate or simply powdered sugar. Let me know, please!
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 12 braids
- Cooking methods: Oven
- Cuisine: Italian
Ingredients:
- 4 cups Manitoba flour
- 3 potatoes (small, already boiled)
- 1 egg
- 2/3 cup brown sugar
- 5 tbsp butter (soft)
- 2 tsp active dry yeast
- 1 tsp salt
- 1 orange flavoring (or grated zest of one untreated lemon)
- 1 tbsp milk (as needed)
- as needed milk (for brushing)
- as needed flax seeds
- as needed black sesame seeds
Preparation:
In a large bowl, mash the still-warm potatoes with a fork (fig. 1).
Add the soft butter and continue working the mixture with the fork (fig. 2).
Once a homogeneous mixture is obtained, incorporate the egg and sugar (fig. 3).
Continue working until the ingredients are fully absorbed, then add the salt (fig. 4).
Gradually add the sifted flour and begin to help yourself with a wooden spoon (fig. 5).
Add the orange flavoring, but if you have untreated zest, even better (fig. 6).
In the last portion of flour to add, also incorporate the dry yeast (fig. 7).
At this point, work the mixture with your hands, first directly in the bowl (fig. 8).
If the dough requires it, you can add a little milk at a time (fig. 9).
Then, transfer to an unfloured work surface and continue kneading vigorously (fig. 10).
You should get a homogeneous ball. Place it in the bowl where you worked, cover with a cloth, and let it rise until it doubles in size. It will take about 2 hours (fig. 11).
After the rising time, let the dough slide onto a lightly floured work surface and divide it first into six large portions and then cut each in half (fig. 12).
You should obtain 12 portions of about 3.5 oz each (fig. 13).
Work each portion into ropes about 12 inches long (fig. 14).
Braid them, creating two turns (fig. 15).
Then seal the final part of the two ends with your fingers (fig. 16).
Proceed with all the other portions, placing the braids well spaced on a baking sheet lined with parchment paper (fig. 17).
Let rise for another 2 hours in the oven turned off with the light on until doubled in volume. Then brush the surface with a little milk (fig. 18).
Garnish with mixed seeds (fig. 19).
Bake in a preheated oven at 356°F for 20 minutes (fig. 20).
They should turn golden but not too much. Remove from the oven and let cool completely at room temperature (fig. 21).
You can enjoy them as is or sprinkle with powdered sugar, or cut them in half and fill them with jams, sweet spreads, etc.
They will remain soft until the next day inside an airtight container or a well-closed bread bag.
And voila… your seed braids with potato dough are ready to be enjoyed!
Bon Appetit from FeFè’s kitchen!
And here we are at the long-awaited first September meeting with the column Il Granaio – Baking Time. I recommend, for those who still do not know, to take a look at the Facebook page to admire the other incredible proposals from my colleagues. You can discover tasty recipes of sweet and savory leavened doughs, as well as baked goods, savory pies, pantry items that will undoubtedly tempt and tantalize you!
And here we are at the long-awaited first September meeting with the column Il Granaio – Baking Time. I recommend, for those who still do not know, to take a look at the Facebook page to admire the other incredible proposals from my colleagues. You can discover tasty recipes of sweet and savory leavened doughs, as well as baked goods, savory pies, pantry items that will undoubtedly tempt and tantalize you!
If I have intrigued you, here are their preparations for today!
Carla saffron bread
Sabrina Coffee and hot milk (vegetable) cake
