Strawberry And Rhubarb Vanilla Braid

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Take pleasure in pulling apart the plaits and devouring this stunning sticky bread.

The ingredient of Strawberry And Rhubarb Vanilla Braid

• 125ml 1 2 cup milk warmed
• 55g 1 4 cup caster sugar
• 2 teaspoons 7g 1 sachet dried yeast
• 2 eggs lightly whisked
• 375g 2 1 2 cups plain bread flour
• 1 4 teaspoon salt
• 120g unsalted butter at room temperature cut into 2cm pieces
• 1 2 teaspoon lemon rind finely grated
• 1 2 vanilla bean seeds
• 1 egg lightly whisked
• 1 teaspoon cold water
• 80g 1 2 cup pure icing sugar sifted
• 10g unsalted butter melted cooled
• 1 tablespoon milk
• 2 teaspoons hot water
• 3 4 drops pink food colouring
• 2 about 125g rhubarb stems trimmed cut into 1cm pieces
• 5 about 110g strawberries washed hulled quartered
• 2 tablespoons caster sugar
• 1 tablespoon lemon juice
• 1 1 2 teaspoons cornflour
• 1 teaspoon water

The Instruction of strawberry and rhubarb vanilla braid

• whisk milk 1 tablespoon of the sugar and yeast in a jug set aside for 10 minutes or until frothy whisk in egg
• meanwhile process flour salt lemon rind vanilla bean and remaining sugar in a food processor until combined add yeast mixture process until the dough just comes together with the motor running add the butter 1 piece at a time until combined and a very soft and sticky dough forms if you donu2019t have a food processor combine the flour and yeast mixtures in a bowl until the dough just comes together turn onto a floured surface and knead in butter 1 piece at a time until combined adding a little flour if necessary to prevent the dough from sticking
• turn onto a lightly floured surface knead for 3 4 minutes or until smooth place in a greased bowl brush dough with a little melted butter cover set aside in a warm draught free place to prove for 1 hour or until dough doubles in size
• to make the filling stir the rhubarb strawberry sugar and lemon juice in a saucepan over medium low heat for 2 minutes or until sugar dissolves bring to the boil stir for 6 minutes or until mixture thickens dissolve cornflour in water stir into the strawberry mixture for 1 minute or until it boils and thickens transfer to a bowl cool for 10 minutes place in fridge to cool completely
• preheat oven to 180c punch down dough line a baking tray with baking paper roll out the dough on a lightly floured surface to a 45 x 30cm rectangle place on prepared tray with 1 short end facing you spread the filling 10cm wide down the centre of the rectangle leaving a 1cm border at the top and bottom use a sharp knife to cut the dough on either side of the filling diagonally into 3cm wide strips fold the top and bottom over the filling starting from the top fold 2 opposite sides over filling continue folding strips to create a plaited effect cover with plastic wrap set aside in a warm place for 40 minutes to prove or until doubled in size
• combine egg and water from glaze in a bowl brush braid with egg mixture bake for 15 minutes or until golden cover with foil bake for 10 15 minutes or until braid sounds hollow when tapped cool
• stir the icing sugar butter milk and water in a bowl until smooth stir in the food colouring until combined drizzle over braid set aside for 5 minutes to set

Nutritions of Strawberry And Rhubarb Vanilla Braid

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