Honey braids

Honey braids

Trenzas con miel

By
From
My Abuelo's Mexican Feast
Makes
2

When Abuelo would walk Mum and her sisters to their convent-based school, he would search his pockets for a few spare pesos to give the girls to spend at the school canteen. Mum would always buy these.

Ingredients

Quantity Ingredient

For the braids

Quantity Ingredient
14g dried yeast
60ml warm water
200ml milk
100ml vegetable oil, (not olive oil)
55g sugar
2 eggs, lightly beaten
700g strong flour
1/2 teaspoon salt

For the honey syrup

Quantity Ingredient
125ml honey
110g sugar
125ml water

Method

  1. In a small bowl, mix the yeast and warm water. Set aside for 5 minutes. Once the yeast has started to bubble, transfer to a larger bowl and combine with the milk, vegetable oil, sugar and eggs. Mix well.
  2. Sift in the flour and salt, then mix with your hands. Knead for around 10 minutes until smooth and elastic but not sticky. Place back in the bowl, cover with a clean tea towel and allow to rest in a warm spot for 1–2 hours, or until doubled in size.
  3. Punch the dough to deflate and knead it again for 5–10 minutes or until very pliable and bubbles appear underneath the surface of the dough. Place the dough back in the bowl, cover with a tea towel and allow to double in size. When the dough is ready, divide it into 6 equal-sized portions. Roll each into a sausage shape. You should have 6 sausage-shaped pieces of dough, roughly the same size and thickness.
  4. Preheat the oven to 200°C and line a baking tray with baking paper.
  5. Take 3 ‘sausages‘ and braid the pieces of dough together. Secure both ends by moistening the dough with a little milk and pinching the ends firmly. You should have 2 braids.
  6. Place the braids on the lined baking tray, cover loosely with a tea towel and allow to rest for another hour. Bake in the oven for 15–20 minutes, or until the braids turn golden. Allow to cool slightly.
  7. To make the honey syrup, place all the ingredients in a small saucepan and bring to the boil over a high heat stirring constantly. Reduce the heat to low and simmer for 7 minutes. Pour the syrup over the trenzas while the syrup is still hot, but allow to cool completely before serving. These keep for a couple of days stored in an airtight container.
Tags:
Mexican
Latin
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