The Flavor of Time. Braids soft for the morning breakfast.
The first years up north tasted of adventure and the color of white smocks.
For the two of us, in first and third grade, the walk to school was an epic journey.
In an era when the school bus was still a mirage; every morning we left in good time together with our neighbor and schoolmate, with our brown satchels, ready to face that endless route that led to school.
When it rained the route became a test of endurance, especially on the way back; we arrived soaking from head to toe, not because there were no umbrellas, but because every puddle was a temptation too strong not to stop and play.
In our satchels we kept our snack jealously; the homemade sandwich with mortadella or those first apricot snack cakes that you can still find at the supermarket today.
But the real enchantment awaited us halfway: every morning we passed a bakery that displayed sweet treasures, different from those of our homeland.
Behind the glass, among sweet peaches and other delights, a tray overflowing with braids and soft doughnuts dusted with powdered sugar reigned supreme.
With our noses glued to the window we stared so intently that we could taste them with the help of our imagination.
I grew up and I have not forgotten that display window, those mornings.
And from desire, now become a slow ritual, made of waiting and hands in the dough.
Everything starts with the pre-ferment, which I mix carefully and let rest until the surface is covered with small bubbles.
“Sometimes it takes years, flour and patience to give dreams the flavor of reality.”
Other recipes dedicated to breakfast
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 2 Hours
- Cooking time: 25 Minutes
- Portions: about 15 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients Soft Braids for the Morning Breakfast.
Flour, eggs and yeast are part of the ingredients.
- 8 cups flour
- 5 eggs
- 1.5 cups sugar
- 10 tbsp vegetable oil
- 1/3 cup milk
- 1 cake (≈25 g) fresh compressed yeast
- 1 lemon zest
- 1 egg yolk (For brushing)
- 1 tbsp + 1 tsp milk
- 1 tsp salt
Tools Soft Braids for the Morning Breakfast.
A large bowl, work surface for kneading. Baking sheet. All the equipment I use can be found in my buying recommendations.
- Jars
- Powdered sugar sifter
- Mixers
Steps Soft Braids for the Morning Breakfast.
Mix milk, flour and yeast to make a pre-ferment…
First of all, dissolve the yeast in 150 ml (about 2/3 cup) of milk taken from the total, and add 100 g (about 3/4 cup) of flour from the total amount; add 50 g (about 1/4 cup) of sugar and mix well. Let rise until doubled and until the surface becomes bubbly.
In a bowl combine the flour, the salt, the warm milk, the eggs, the oil and the remaining sugar. Finally add the lemon zest and the pre-ferment. Knead carefully until you obtain a smooth and elastic dough.
Cover in a large bowl and let rise in a warm place that is not too dry; I recommend the oven turned off with a small pot of boiling water on the bottom.
When the rising time is complete, shape the dough into rolls or sticks.
Then form braids and rings. Let rise again. During the final rise I think of blessed youth and I smile.
Brush the surface with the milk and yolk emulsified together and sprinkle with granulated sugar if you like.
Bake in a preheated oven at 338°F until cooked. It will take about 20–25 minutes. Dust with powdered sugar if you did not add granulated sugar on the surface.
A few extra tips
Make sure to let the dough rise well at every stage. You can also add chocolate chips or raisins to the dough. If you prefer to work in two stages: prepare the pre-ferment and the first dough the evening before, let it rest in the refrigerator in a well-sealed container. The next morning shape and perform the final rise.
