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Spicy braids with potatoes and French herbs

Author
Cookinero 26 Jan 2023
17530
Spicy braids with potatoes and French herbs

Sometimes during fasting you want fragrant pastries for tea. On cool spring evenings, you can treat yourself to hot tea with these spicy braids.

How to cook Spicy braids with potatoes and French herbs

Step 1

Spicy braids with potatoes and French herbs

Sift flour into a bowl. Mix yeast with salt, sugar and warm water. Knead dough dough. Cover the dough with a towel and leave in a warm place for 30 minutes. suit.

Step 2

Spicy braids with potatoes and French herbs

Peel potatoes, mash, add 3-4 tbsp. l. warm water, olive oil and a mixture of fragrant herbs.

Step 3

Spicy braids with potatoes and French herbs

Add mashed potatoes to the risen dough and knead a soft elastic dough. Cover again with a towel and leave for 30 minutes. go to a warm place.

Step 4

Spicy braids with potatoes and French herbs

Divide the dough into 16 pieces. Roll 2 strips from each part and weave a pigtail out of them, then form a braid. Place the braids on a greased baking sheet. Lubricate each braid with vegetable oil and sprinkle with seeds (sesame, sunflower, poppy seeds) or paprika. Give braids 15 minutes. distance.

Step 5

Spicy braids with potatoes and French herbs

At this time, preheat the oven to 200 degrees. Put the braided braids in the oven on the upper level and bake until cooked.

Spicy braids with potatoes and French herbs - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute all-purpose flour with whole wheat flour, but the texture may be denser. For a lighter result, try using a 50-50 mix of both.
Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
Yes, simply replace the butter with olive oil or vegan butter and ensure the dough ingredients are plant-based.
You can substitute with Italian seasoning, herbes de Provence, or a mix of dried thyme, rosemary, and oregano.
For extra crispiness, brush the braids with olive oil before baking and bake at a slightly higher temperature (210°C) for the last 5 minutes.
Yes, shape the braids, freeze them on a tray, then transfer to a freezer bag. Thaw and bake as usual, adding a few extra minutes if needed.
They pair well with soups, dips, or as a side for salads. For a snack, serve with hummus or tzatziki.
Yes, divide the dough into more pieces for smaller braids. Adjust baking time slightly to prevent overcooking.
Warm them in a preheated oven (180°C) for 5-7 minutes or microwave for 20-30 seconds wrapped in a damp paper towel.

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