• 1000 g of 0G flour
  • 500 g of water
  • 10 g of compressed yeast


  • spiral mixer: 5 minutes in 1 speed
  • fork mixer: 6 minutes in 1 speed


  • chariot
  • 1300 g 0Rebello flour
  • 400 g whole milk
  • 300 g butter
  • 350 g caster sugar
  • 100 g whole eggs
  • 40 g compressed yeast
  • 40 g salt
  • 30 g acid paste powder
  • 20 g grated lemon zest
  • 1 packet of flavorings
  • 1 natural vanilla pods


  • spiral mixer: 3 minutes in 1 speed and 6 minutes in 2 speeds
  • fork mixer: 4 minutes in 1 speed and 8 minutes in 2 speeds

Sweet braid


Put the flour, water and yeast in the mixer to prepare the chariot. Let it rise for 18-20 hours at 18-20 ° C. Dissolve the salt in the eggs. Mix all the ingredients except the “salted” eggs that we will add before the butter. Once the latter is also incorporated, remove from the mixer and break the desired weight without resting the dough. By hand stretch the loaves in the shape of a loaf and place them on boards, then cover them. Form three-strand braids by hand and then knot them to give a cluster shape. Place them in wooden cooking. Prove in a cell at 28 ° C until the dough fills the mold to the brim. Before the oven, brush with egg and sprinkle with medium sugar grains. Bake at a temperature of about 180 ° C without giving steam. The cooking time varies according to the size. Open the draft towards the end of cooking.

Molino Bigolin Giovanni snc - Via Stazione, 55 - 36028 Rossano Veneto (VI) - Tel e Fax: 0424 540016 - email: Reg. Impr. - Cod. Fisc. e Part. IVA 00107930240 - R.E.A. 117274

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