A bread like this, tat feels rustic and clearly homemade is beautiful. It is a simple and actually easy to make recipe, but full of charm and it´s one of those that will always impress everyone.
This is one of those breads that are a perfect coffee cake, or in this case, bread.
Unlike most breads, this takes way less time to make.
- 2 1/4 tz (270 gr) flour
- 2.7 oz (80 ml) milk
- 1 egg
- 1 1/2 tbsp (20 gr) honey
- 1 oz (25 gr) unsalted butter at room temperature
- 2 tbsp ground almonds
- 2 tbsp pecan nuts
- 1/2 tsp salt
- 35 oz (10 gr) fresh yeast or 11 oz (3 gr) instant yeast
- 1 1/2 tz pecan nuts
- 1 oz (30 gr) unsalted butter
- 2 1/4 tbsp honey
- Juice of half a lemon
- 1/2 tz + 2 cdas granulated sugar
- 1 1/4 tz (10 oz) water
In a food processor, process the pecan nuts until they are grounded, and put this in a bowl along with the ground almonds, flour and salt (and the yeast if it is instant yeast) and combine.
Now add in the milk, egg and butter (and the yeast if you´re using fresh yeast). Using your hand, combine it all until fully integrated. It will be hard at first. Once combined, cover the bowl with a kitchen towel and let it sit for 10 minutes.
Then knead on the kitchen surface for 5 minutes, by punching the dough onto the table, folding it over itself and then rotate. Do this for 5 minutes. After this time has passed let it sit for 5 minutes. Repeat this step 2 more times. Put the dough in a celan bowl, cover with some plastic kitchen wrap or a kitchen towel and let it rise for 2 hours.
Then, on a floured surface, place the dough and roll out with a rolling pin to end up with a rectangle or oval of about 12 x 24 inches (30 x 60 cm) aprox. Let it sit like this for 1 hour.
Spread the chopped pecan nuts, the butter and honey over the dough.
Roll up the dough lenghtwise, to get a 24 inches (60 cm) long roll. Now, with a knife, open up in two the roll, cutting it in the middle lenghtwise, to get two 24 inches (60 cm) long pieces, where the filling layers are visible.
Braid the pieces together and place on a baking sheet lined with parchment paper. Cover up with a towel and let it rise for 1 hour.
Preheat the oven to 410°F (210°C) for 15 minutes.
Once the hour has passed, place a baking pan filled with water on the lower part of the oven and the place the braid on the top, and bake for 30 minutes to 410°F (210°C).
In a pot over the stove to medium heat, place the sugar, water and lemon juice. Mix constantly and bring to a boil, let it boil for 3 to 4 min. until the syrup thickens.
Once out of the oven, brush the syrup over the bread braid.