Spicy braids with potatoes and French herbs

Name: Spicy braids with potatoes and French herbs
Yield: 16
Ingredients: 500 g wheat flour; 42 g fresh yeast; 2 h. l. year; 1 h. l. Sahara; 200 ml warm water; 3 small potatoes, boiled in their skins; 7th century l. olive oil; 4 tsp mixes "Fragrant herbs of Provence"; 3-4 st. l. warm water; poppy, sesame, seeds (pumpkin, sunflower), paprika

Cookinero 26 Jan 2023

16100

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

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

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

Step 3

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

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

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

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Servings: 16

Ingredients

500 g wheat flour

42 g fresh yeast

2 h. l. year

1 h. l. Sahara

200 ml warm water

3 small potatoes, boiled in their skins

7th century l. olive oil

4 tsp mixes "Fragrant herbs of Provence"

3-4 st. l. warm water

poppy, sesame, seeds (pumpkin, sunflower), paprika

Where to Buy Ingredients

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

Can I substitute all-purpose flour with whole wheat flour?

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.

How long can I store the braids after baking?

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.

Can I make this recipe vegan?

Yes, simply replace the butter with olive oil or vegan butter and ensure the dough ingredients are plant-based.

What can I use instead of French herbs?

You can substitute with Italian seasoning, herbes de Provence, or a mix of dried thyme, rosemary, and oregano.

How can I make the braids crispier?

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.

Can I freeze the dough before baking?

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.

What can I serve with these braids?

They pair well with soups, dips, or as a side for salads. For a snack, serve with hummus or tzatziki.

Can I make smaller portions?

Yes, divide the dough into more pieces for smaller braids. Adjust baking time slightly to prevent overcooking.

How do I reheat the braids to keep them soft?

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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