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to remember ... the tip of the nose

How not to respond to the kind invitation of Cavoletto to win (magari!) my dream forever (see the post some time ago).

This recipe makes me enjoy the day of my birthday that was not only an opportunity to celebrate with girlfriends but also the pleasure of having the famous butter braid by drowning in chocolate fondue, which my mother in preparavava THAT 'occasion in only one day dedicated to me and all the things I liked most ... how nice!

I still have in mind the image of my mother who, from early morning, began to knead and braid to form after giving the rise was in the warmth of a blanket, and I secretly went to steal a piece of raw dough (honestly even now do), then tried to "mend" the hole in the best way that I created in hopes that she would not notice. Vain hope, but that day were also banned the reproaches.

The waiting was hard to bear but the smell that emanated bake the braid that was a prelude to what awaited me, and I just waited ... waited ... and waited. Out of the oven mom arranged on the table of food on display before being cut into cubes, put on the long forks and smothered in melted cheese warm and fragrant. As evidence of the goodness of each year the memory was witnessed by photos depicting me and my friends with long whiskers of chocolate that framed the face "blessed "....

DOSE FOR BRAID

500gr.

flour 250ml. milk

50gr.

20g butter.

10g sugar.

salt 1 / 2 cube of yeast

1 egg yolk to brush on.

PROCEDURE

Warm milk with sugar and melt within the cube of yeast. In a bowl add the remaining ingredients, except red, and incorporate the milk and yeast. Once kneaded energetically place the dough in a bowl and cover with a blanket to help her rise. Wait until the dough doubles in volume (about 1 hour and 1 / 2). When the dough has risen "sgonfialtela" slightly with the punches and divide it into three equal parts, roll it out as a kind of salami and intrecciatele each other softly. Once you create the braid system on a baking sheet and let rise again covered for a couple of hours. Meanwhile turn the oven at a temperature of 180 ° (not ventilated), and bake, after having brushed over the slightly beaten egg yolk, which will create a light golden brown, for 40/45 min.

Barby