INGREDIENTS :  

750 g plait flour.

3⁄4 tablespoons table salt.

140 g cold butter

9-10 g FRESH yeast (no more).

375 ml. Borges walnut milk/beverage

1 egg (M), freshly taken from the refrigerator

1 egg yolk for glazing at the end  

IMPORTANT NOTES: In this recipe, it is the care in the preparation that ultimately determines the consistency, excellent taste and long freshness of the bread. I invite you to follow it faithfully. Prepare the dough preferably in the afternoon/evening of the day before, as it must rest in the refrigerator for 12 hours.  

PREPARATION:

1) In a large bowl (where you will knead all the ingredients later) mix the flour with the salt (using a Kitchen Aid, speed 1).

2) Add the cold butter, cut into small pieces.

3) Start kneading

4) Mix the walnut drink separately with the egg and yeast.

5) When everything is well emulsified and the yeast is dissolved, add this mixture to the bowl with the flour.

6) Start kneading everything for 10 minutes. If you do it by hand, make sure there are no lumps, especially of yeast or butter. You will need to break them all up. (For Kitchen Aid, continue on speed 1).

7) Given the vegetable consistency of the walnut milk, it is possible that the dough will be sticky, if so, add 1 tablespoon of flour (white or whole wheat, or what you have on hand) sprinkled over the dough. If more is needed, add another tablespoon (always at this level so as not to overdo it). It will be important, after adding a little more flour, to always knead very well. Always look for an even dough that does NOT stick to the walls of the bowl. (You will never need more than 2-3 additional scoops). When this happens, the dough is ready.

8) Transfer it to another glass, steel or plastic bowl. Cover it with a piece of plastic wrap and immediately place it in the refrigerator (NOT the freezer) for 12 hours.

9) After this time, prepare a large surface in the kitchen, lightly flour it.  

10) Separate an egg, lift the white and have ready in a small bowl the yolk and a brush to paint the braid at the end.  

11) Cover a baking sheet with wax paper.  

12) Hold the oven one on the hot function -top and bottom- at 45 degrees up and down.  

13) Take the dough out of the refrigerator, place it on a floured surface, cut it into 2 pieces with a knife.  

14) Form each of the pieces into 2 long shingles of dough, about 60 cm long, by kneading them.  

15) When you have them ready, place them on top of each other as if in the shape of a cross and continue braiding them from there (you can find detailed instructions on the Internet), because it can only be explained with pictures.  

16) Once you have formed the braid, place it in the center of the baking sheet (already with the wax paper) and paint it with egg yolk and a kitchen brush. Make it so that it is covered on all sides.  

17) Put it in the oven (already preheated, see point 12), in the middle part and leave it at a temperature of 45 degrees for 30 minutes.  

18) At the end of these 30 minutes, increase the oven temperature to 175 degrees, always leaving the braid in the oven.  

19) When the new temperature is reached and the oven gives the signal, then change the oven function to HOT AIR and lower the temperature to 170 degrees. Bake for only 26 minutes.  

20) Be very punctual with times, temperatures and functions.  

21) When you are done baking, take it out IMMEDIATELY and place it on a rack to cool.22) Do not cut or try it for at least 30 minutes .  

22) After this time get ready to enjoy it :-P