The Easter Braid – Maths in my cuisine- etwinning project 2017

The Easter Braid

Ingredients
Servings: 8
400g of flour, 180g of sugar, 1 teaspoon of baking powder, 1 teaspoon of vanilla extract, 1 pinch of salt, 2 eggs, 60g of melted butter, the grated rind of 1 lemon, milk, 1 egg for brushing, sugar balls for decorating .
Preparation: 20 minutes> Cooking: 16minuti> Ready in: 36minuti
In a fairly large bowl create a fountain with the dry ingredients (flour, sugar, baking powder, vanilla and salt). Add the butter, eggs and lemon zest and mix with your hands to create a frolla.Se the mixture is too dry, add the milk, enough to make the pastry liscia.Una once achieved a homogeneous mixture, cover it with the film and store it in the fridge to rest for 1/2 ditional form is to braid: 3 then cut strips of the width of 1cm and intrecciarle.Spennellare cookies with beaten egg and decorate as desired with balls of zucchero.Cuocere in a preheated oven at 180 ° C for 12 minutes.

Knead with hands all the ingredients and make a soft dough.

Roll out the dough, creating a braid or the donut shapes.

We we taste our donuts that we have prepared with our teacher.