Shortcrust Pastry Braids

Soften the cold butter slightly, but it must still remain cold.

 

Place the whole eggs into the mixer, then add the sugar, lemon zest, and the butter cut into medium–large chunks. Mix at low speed (speed 3) for about 1 minute, then add the flour and increase to speed 5. Knead for about 3 minutes.

 

The dough should not develop gluten strands, so it will remain slightly crumbly. During mixing, if it sticks to the sides of the bowl, help it with a spatula to bring it back to the center.

 

Remove the dough and finish bringing it together by hand on the work surface. Shape it into a log and wrap it in plastic wrap. Let it rest in the fridge for at least 30–60 minutes.

 

After resting, take the shortcrust pastry back out and work it briefly to make it pliable again. Stretch it slightly on the work surface and cut it into small pieces of about 40 g each, using a dough scraper.

 

Each piece should then be rolled on the work surface to form a rope.

 

Fold the rope into a horseshoe shape. Twist the two ends together and then make two more turns. This will create the braided shortcrust shape.

 

Repeat the process until all the dough is used.

 

Place the braids on a baking tray lined with parchment paper or a silicone mat. Bake in a preheated oven at 180°C (350°F) for about 20 minutes.

 

Once golden, remove from the oven, let them cool, and they are ready to eat.