Sacristains (French pastry twists)
Preparation : 20 min
Cooking : 15 min
Total time : 3 h 35 Rest : 3 h
Equipment
Rolling pin Kitchen brush
4 people
65 ml of semi-skimmed milk
2 tsp of fresh baker's yeast
250 g of bread flour
25 g of sugar
1 tsp of salt
150 g of cold butter
40 g of honey
40 g of sugar
1 tbsp of icing sugar
Associated products
RECIPE STEPS
1
Add 40ml water, milk and the yeast into the metal bowl and run the programme.
- 65 ml of semi-skimmed milk
- 2 tsp of fresh baker's yeast
Expert
02:30 / 3 / 37°C
2
Add the rest of the ingredients, in the order that they are listed, and run the programme.
- 250 g of bread flour
- 25 g of sugar
- 1 tsp of salt
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute. If needed, scrape down the wall of the bowl and press Auto to finish the programme.
4
Transfer the dough from the metal bowl into a deep dish.
Cover with a damp cloth and leave to rest for 1 hour 30 minutes at room temperature and away from draughts.
5
Knock back the dough and leave to rest in the fridge for 1 hour 30 minutes.
6
On a floured work surface, roll out the dough to a rectangle measuring 15cm x 60cm.
Cut 50g butter into thin slices about 1mm thick. Place the butter slices over half of the dough (15cm x 30cm).
- 150 g of cold butter
7
Fold the dough half without the butter over the section with the butter and roll it out using a rolling pin.
Give the dough a quarter turn, flip it over (bottom on top) and then flatten it again by rolling the dough out until it measures 15 cm x 60 cm.
8
Flour the top of the dough, fold it in half and place it in the refrigerator for 30 minutes.
Repeat the process two more times.
- 150 g of cold butter
9
Preheat your oven to 175°C.
On a floured work surface, roll out the dough so that it measures about 20cm wide by 3mm thick. Cut 2cm x 20cm strips and use a kitchen brush to brush the strips with honey.
- 40 g of honey
10
Sprinkle over the sugar and then twist the strips. Bake for about 15 to 20 minutes.
The sacristains are baked when they have turned a golden brown colour.
When you remove them from the oven, sprinkle over the icing sugar and then leave them to cool.
- 40 g of sugar
- 1 tbsp of icing sugar
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