Christmas Bows
How do you make sweet Christmas bows?
Knead flour, yeast, water, sugar, salt, and butter until smooth; let rise for 90 minutes. Divide the dough into 50 cm strips, shape into bows by crossing the ends, and let rest for one more hour. Brush with butter or egg, decorate if desired, and bake at 210°C until golden.
This recipe I am sharing below is beautiful because it helps us make a great impression on our Christmas table, both for its appearance and its flavor. We can use it as a place marker for where guests will sit, and afterward they can enjoy it with great pleasure thanks to its exquisite taste.
The screen will not turn off while you cook.
Servings: Makes 9 bows
Ingredients
- 500 g type 00 wheat flour (all-purpose), or semi-whole spelt or wheat flour
- 12 g fresh brewer's yeast
- 60 g cane sugar
- 80 g plant-based butter
- 12 g salt
- 250 ml water at room temperature
- Optional: sesame seeds for decorating.
Instructions
Start by sifting the flour into a large bowl.
Add the yeast with part of the water and stir until the flour absorbs the water.
Add the sugar with another little bit of water. Mix.
Add the salt and the remaining water.
Finally, add the butter in small pieces.
Knead well until you obtain a smooth dough. Cover and let rest for 1½ hours.
After resting, place the dough on a work surface.
Divide it into 10 equal parts.
With the palms of your hands, form strips about 50 cm long, place them on a surface, cover, and let them rest for 15 minutes.
Line a baking tray with parchment paper and take the strips one by one to shape them. Start by bringing the left end with a twist toward the center, as shown in the photo. Shape them directly on the tray so you do not have to move them and risk deforming them.
Then take the right end and cross it over the other, forming a bow. Gently press the joint so it does not open.
From one of the 9 remaining strips, cut a small piece of dough and place it over the joint.
Repeat this process until you have formed the 9 bows. Place a maximum of 5 bows per tray. Cover and let rest for 1 hour.
Preheat the oven to 210°C (410°F). Brush gently with plant-based butter or with egg yolk if making them vegetarian.
If desired, sprinkle sesame seeds over the bows; I did this on half of them and it gives them a special touch.
Let them cool completely before enjoying them on their own, which is delicious, or with a sweet or savory spread.
Enjoy your meal!
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- 500 g type 00 wheat flour (all-purpose), or semi-whole spelt or wheat flour
- 12 g fresh brewer's yeast
- 60 g cane sugar
- 80 g plant-based butter
- 12 g salt
- 250 ml water at room temperature
- Optional: sesame seeds for decorating.