Tresse de gingembre au citron givré au sucre
Ingrédients
- 4-1/4 to 4-3/4 cups all-purpose flour
- 1 sachet (2-1/4 c. à thé) de levure Levée rapide Fleischmann's®
- 1/2 tasse de sucre
- 1/2 c. à thé de sel
- 1 cuillère à café de gingembre moulu
- 1 tasse de lait
- 1/4 tasse d’eau
- 1/4 tasse de beurre OU de margarine, ramolli
- 1 œuf
- 2 cuillères à soupe de zeste de citron fraîchement râpé
- 1/2 c. à thé d’extrait de vanille pur
Garniture
- 1 blanc d'oeuf légèrement battu
- 1 c. à soupe d’eau
- 1/4 teaspoon lemon extract
- 1 tablespoon raw turbinado sugar
PRODUITS
Méthode
- Combine 2 cups flour, undissolved yeast, sugar, salt and ginger in large mixer bowl. Heat milk, water and butter to very warm (120° to 130°F). Add egg, lemon peel, vanilla and milk mixture to bowl. Beat on low speed of mixer for 30 seconds. Increase speed to medium and beat for 2 minutes. Continue adding flour, 1 cup at a time, until soft dough forms.
- Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest for 10 minutes.
- While dough is resting, combine egg white, water and lemon extract in a small bowl.
- Divide dough into 3 equal portions, shaping each into a 20-inch rope. Pinch ends together at one end to seal. Braid ropes on a lightly floured surface; pinch ends to seal. Carefully transfer braid to a greased baking sheet. Cover and let rise about 30 minutes or until double in size. Brush with egg white mixture and sprinkle with raw turbinado sugar.
- Bake in preheated 375°F oven for 30 to 40 minutes. Lightly cover with foil if top of bread is getting too brown. Cool on wire rack.
