Sicilian braids: the recipe for the typical Sicilian specialty

Ingredients:
FORINA 00 250 gr
MANITOBA FLOUR 300 grams
LARD 80 grams< a i=4>POWDERED SUGAR 80 gramsDEHYDRATED BREWER’S YEAST 7 gramsVANILLIN 1 sachetMILK 250 grSALE 1 pinch

How to prepare Sicilian braids:

Step 1
Collect the 00 flour in the bowl of a planetary mixer
2nd step
Add the Manitoba flour
Step 3
Add sugar
Step 4
Vanillin perfume
Step 5
Finish with the lard
Step 6
Heat the milk and add the dry yeast a>Step a>Sicilian braids can be stored at room temperature, in a special paper bag, and consumed within 4-5 days; you can also put them in ice packs and freeze them. Before consuming them we recommend heating them for a few minutes on a plate or in the electric oven.Transfer the braids to a serving plate and serveStep 21Then roll them in granulated sugarStep 20At this point brush the surface with a drop of milkStep 19Cook the braids at 180°C and cook for about 15 minutes. Once cooked, remove it from the ovenStep 18Place the braids on a baking tray covered with a sheet of baking paper , cover them with transparent film and leave to rise for another hour.Step 17Step 10< /span>Step 16Then braid itStep 15With each rope form a sort of horseshoeStep 14With your fingertips, roll out each ball and form loaves approximately 40 cm long.Step 13Form round ballsStep 12After the leavening time, divide the dough into ten pieces of approximately 100g each.Step 11Work everything until you obtain a smooth and uniform dough, then cover and leave to rise for about 2 and a half hours.When the dough begins to take shape, add the saltStep 9Start working the powders by pouring slowly dissolve the yeast in the milk.Step 8Mix with a spoon to dissolve it