São Paulo Maple Trança
Introduction
The São Paulo Maple Trança is an exquisite fusion of Brazilian and North American flavors, combining the traditional Brazilian bread technique with the sweetness of American maple syrup. Inspired by the vibrant culinary scene of São Paulo, this braided bread is as pleasing to the eye as it is to the palate. The term "trança" means braid in Portuguese, and this dish is a popular choice for breakfast or brunch gatherings. The unique twist of adding maple syrup brings a hint of sweetness, making it a delightful treat to savor.
Ingredients
- All-purpose flour - 500g
- Active dry yeast - 2 teaspoons
- Warm water - 250ml
- Maple syrup - 100ml
- Unsalted butter - 50g, melted
- Egg - 1
- Salt - 1 teaspoon
- Milk for brushing
- Granulated sugar - 2 tablespoons
- Vanilla extract - 1 teaspoon
Preparation
Step 1: Activate the Yeast
In a large bowl, combine warm water and granulated sugar. Stir until the sugar dissolves completely. Add the active dry yeast to the mixture, gently mixing it in. Let it sit for about 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is active and ready for the dough-making process.
Step 2: Prepare the Dough
In the same bowl, add the all-purpose flour, salt, maple syrup, melted unsalted butter, and vanilla extract. Mix until a soft dough begins to form. Turn out the dough on a floured surface and knead it for about 10 minutes until it's smooth and elastic.
Step 3: Let the Dough Rise
Place the dough in a lightly greased bowl, ensuring it’s completely coated in a thin layer of butter to prevent drying. Cover the bowl with a damp cloth and let it rise in a warm, draft-free area for 1 hour or until it doubles in size.
Step 4: Shape the Trança
Once the dough has risen, punch it down gently to release the air. Divide it into three equal portions on a floured surface. Roll each portion into a long rope, approximately the same length. Align the ropes parallel to each other and braid them into a tight braid, pinching the ends to seal.
Step 5: Second Rise
Place the braided dough on a baking sheet lined with parchment paper. Cover it with a damp cloth and allow it to rise for another 30 minutes. This second rise will give the bread a soft and fluffy texture.
Cooking Process
Step 6: Preheat and Prepare for Baking
Preheat your oven to 375°F (190°C). Right before baking, brush the braided dough with milk to enhance browning and give it a glossy finish.
Step 7: Bake the Trança
Place the baking sheet with the bread in the oven and bake for 25-30 minutes. Ensure you have a cooking timer set to avoid over-baking. The bread should have a golden-brown crust.
Step 8: Cool and Serve
Once baked, remove the Trança from the oven and let it cool on a wire rack for at least 15 minutes before slicing. This will make slicing easier and prevent the bread from becoming gummy.
Enjoying São Paulo Maple Trança
This delicious bread is perfect whether eaten warm or at room temperature. Spread it with butter, or drizzle extra maple syrup for an indulgent breakfast treat. Pair it with a fresh cup of Brazilian coffee or any hot beverage of your choice. Whether you're serving it as part of a brunch spread or enjoying it alone, the São Paulo Maple Trança is sure to leave a sweet impression.