Mercadona puff pastry braid: homemade recipe for the original traditional sweet from Almudévar

Desserts

If you like puff pastry preparations and on top of it in a homemade version, you are in luck, because we bring you a laborious recipe, but with a spectacular flavor. It is undoubtedly our best version of Mercadona's puff pastry braid, a classic on supermarket shelves -inspired by an original sweet from the Almudévar region (Huesca) - that today we want you to make yourself at home.

The puff pastry in the style of croissants or shells, is one of the pastry preparations that most people demand when they want a sweet. Whether for breakfast, dessert or snack, this braid filled with a soft yolk cream and accompanied by raisins and dried fruits will become a must of your meetings around a table.

Ingredients

For 8 people
  • Force flour 300 g
  • Compressed yeast 12 g
  • Very cold water 90 g
  • Fine salt 6 g
  • Sugar 45 g
  • Creme Fraiche or fresh cream 45 g
  • Butter 180 g
  • Corinth raisins 200 g
  • Walnuts 200 g
  • Rolled almond 200 g
  • Eggs to paint 1
  • Sugar (for the yolk cream) 300 g
  • Water (for the yolk cream) 100 g
  • Egg yolks (for the yolk cream) 8
  • Cornstarch (for the yolk cream) 40 g
  • Icing sugar (for icing) 150 g
  • Water (for the icing) 80 g

How to make our recipe for Mercadona puff pastry braid

Difficulty: Medium
  • Total time 2 h 30 min
  • Elaboration 2 h
  • Cooking 30 m
  • Repose 12 h

We will start by preparing the dough for the braid. For that, in a bowl we mix the water and the yeast. In another container we put the flour and add the salt, the crema fraiche and the sugar. We are gradually adding the water with the yeast. We work with our hands until we obtain an elastic dough that does not stick to the walls of the bowl. Its texture must be homogeneous and smooth. We cover with film and leave it in the fridge overnight.

The next day we place the ball of dough on a floured work surface, we make a cross on the surface with a knife and we stretch it, leaving it about a centimeter thick, leaving it some tabs of dough to wrap the butter as if it were a package .

With a rolling pin we prepare a square of butter, which we place in the center of the dough cross and then we will cover it. We wrap the butter without mounting the dough flaps that must face each other. First the left side, second the right, third the bottom tab and finally the top one, press well so that the dough sticks to the butter.

We stretch this dough to about 50 centimeters long by 20 wide, and we make a turn by folding the rectangle in three parts lengthwise, as if it were an envelope. The first round is done. Turn the dough a quarter and carry out the same operation. Again a rectangle and again that three fold like an envelope. The last lap is already done. We wrap with plastic wrap and leave one hour in the fridge.

While we prepare the yolk cream. For that we make a syrup with the water and sugar in a saucepan. Cook for five minutes and remove from heat. In another saucepan we mix the yolks with the cornstarch and stir well with some rods.

We put the saucepan with the yolks on the fire, and we add the syrup little by little so that it falls like a thread. We stir with the rods until it thickens. Remove from the heat and cool it quickly by putting the saucepan in a bowl with very cold water and a few ice cubes.

We stretch the dough into a rectangle shape until it is more or less fine. We cut in half for its long part, to make two braids. Once stretched we spread with the yolk cream and on top of each sheet we put the raisins, walnuts and some chopped almonds.

We screw the dough for its longest part, pressing well and with a sharp knife cut the cylinder in half. Twisting the two parts carefully to form the braid. We repeat the operation with the other braid. We seal the corners a little so that they do not open too much and place them on a baking sheet lined with parchment paper.

We let rise until they double in volume, covered, about two or three hours or overnight in the fridge. We preheat the oven to 160 degrees and paint the braids with beaten egg and a pinch of salt. We bake for 30 minutes.

Just 10 minutes before the braids come out of the oven, we prepare the icing to pour over them. In a small saucepan we put everything to heat and let it boil for five minutes. When they come out of the oven, paint with the hot syrup.

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