![\"Milch-Z\u00f6pfchen\"](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2011\/08\/Milch-Zpfchen.jpg\" "\\"Milch-Z\u00f6pfchen\\"")
The bakery in the small village in which we spend our vacation in East Frisia offered little braids made of a slightly sweet dough. They taste great with jam or honey or as a sandwich with cheese.<\/p>\nThe bakery in the small village in which we spend our vacation in East Frisia offered little braids made of a slightly sweet dough. They taste great with jam or honey or as a sandwich with cheese.<\/p>\n
The kitchen of our small holiday home contained a oven. So I brought the most important things for baking with me: scale, bowl and my hands ![\"Zwinkerndes](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2011\/08\/wlEmoticon-winkingsmile.png\")
. And I tried to recreate the recipe for the little braids to take a little bit of our holiday memories back home.<\/p>\n
I decided to use P\u00e2te Ferment\u00e9e as a preferment and a water roux for a fluffy crumb.<\/p>\n
To make kneading more easy (I left the kitchen machine at home) I let the dough rest after mixing it together for 30 min \u2013 during this Autolysis the proteins in the dough are hydrated and developing a nice gluten network is then more easy.<\/p>\n
The little braids are delicious \u2013 slightly sweet like the original and with a fluffy crumb.<\/p>\n
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P\u00e2te Ferment\u00e9e<\/strong><\/p>\n Water Roux<\/strong><\/p>\n Dough<\/strong><\/p>\n Glazing<\/strong><\/p>\n The evening before prepare the P\u00e2te Ferment\u00e9e: Knead all ingredients until a smooth dough is formed. Ferment for 1 hour then chill the time in the fridge for at least 12 hours.<\/p>\n For the water roux whisk milk and flour until lump free, then heat it up to 65\u00b0C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.<\/p>\n Dissolve the yeast in milk, then mix this yeast-milk together with eggs, salt, flour, water roux and P\u00e2te ferment\u00e9e until a homogenous dough has formed. Let it rest for 30 min<\/p>\n Now knead\u00a0 for 10\u00a0 min. Then add sugar in two steps and knead in between always for 1 min. At last add the butter all at once and knead until the butter is completely incooperated.<\/p>\n Ferment for one hour.<\/p>\n Divide into pieces of 80g each. Roll into Strands of 30 cm and cut each strand into 3 pieces of 10 cm. Braid those 3 Strands into little Braids.<\/p>\n Proof for 1 hour.<\/p>\n After proofing glaze with egg or cream. Then bake at 220\u00b0C for 15 \u2013 20 min.<\/p>\n\n
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