Pure Sprouts braids with homemade blackberry jam
For 8 braids
- 500 g Mix for Pure Sprouts
- 310 ml water (room temperature)
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
For the blackberry jam
- 250 g blackberries
- 125 pectin sugar
For the garnish
- Powdered sugar
Make the blackberry jam
Bring the blackberries to a boil with the pectin sugar. Let boil for 5 minutes.
If necessary, mash the jam with a fork and let it cool.
Store the jam in a well-sealed jar in the fridge.
Make 8 braids
Knead Mix and water for 20 minutes by hand or 10 minutes in a bread maker until you have a smooth dough.
Cover with a tea towel. Allow to rise at room temperature for 40 minutes.
Press flat and knead again for 1 to 2 minutes.
Divide your dough into 8 pieces of 45 g. Dust your hands with flour and roll out each ball until it’s still about 2 to 3 mm thick.
Spread the blackberry jam on a slice of dough. Roll up the slice into a roll. Cut in half and braid the two parts together. Bring the ends together to create a wreath. Repeat for all dough slices.
Cover and allow to rise at room temperature for 40 minutes until the braids have doubled in size.
Bake the braids for 20 minutes in a preheated oven at 200°C.
Serve lukewarm and sprinkle with powdered sugar just before serving.1