Name: Stritzel Plaited Loaf recipe by Bindiya Sharma at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 gms Plain flour; 1/2 cup Milk; 2 tsp Fresh yeast or 3 tsp Dry Active yeast; 2 tsp sugar; 1/2 tsp Salt; 2 tsp Evaporated Milk; 2 tbsp Butter(must be softened); 1 egg(at room temp.); for the stuffing-; 200gms Mutton/Chicken Mincemeat (keema); 1/2 tbsp Ginger garlic paste; 1 onion finely chopped; 2 tomatoes finely chopped; 1/2 tsp Chilli flakes; 1 tbsp olive oil; 1/2 tsp oregano; 1/2 tsp lemon juice; 1 beaten egg- for egg wash; To sprinkle on top-poppy seeds sesame seeds cumin seeds

Ingredients Serving: 4

250 gms Plain flour
1/2 cup Milk
2 tsp Fresh yeast or 3 tsp Dry Active yeast
2 tsp sugar
1/2 tsp Salt
2 tsp Evaporated Milk
2 tbsp Butter(must be softened)
1 egg(at room temp.)
for the stuffing-
200gms Mutton/Chicken Mincemeat (keema)
1/2 tbsp Ginger garlic paste
1 onion finely chopped
2 tomatoes finely chopped
1/2 tsp Chilli flakes
1 tbsp olive oil
1/2 tsp oregano
1/2 tsp lemon juice
1 beaten egg- for egg wash
To sprinkle on top-poppy seeds sesame seeds cumin seeds

Instructions

Heat Milk till lukewarm in a pan, stir in the sugar and add the yeast to it.
Wait for 15 minutes till frothy, if it doesn't froth, simply means that the yeast is no longer "live", just throw it out. Start again with more fresh yeast. In case of dry yeast, check expiry date then follow same process.
Take the flour in a large steel bowl, add the yeast milk mixture to it, followed by the egg, salt, evaporated Milk and butter.
Knead together with the heel of your palm, it will be soft and sticky but DO NOT add any more flour/butter to it.Knead the sticky mass for 10 minutes, this activates the gluten.
Cover with cling film and keep aside for proofing(about 1 hour) in a warm place till double in bulk.
In the meantime make your Mincemeat filling-Heat olive oil in a large wok, add in the onions and caramelize them.
Next add the ginger garlic paste and tomatoes and cook till tomatoes are soft. Add the mincemeat.. season with salt, oregano and the chilli flakes.Cover and cook till done(about 20 minutes).
Lastly sprinkle the lemon juice and cook till the mince is absolutely dry. Switch off flame and let cool.
After the dough has doubled in bulk, punch down and knead again, this time it will be easier and not so sticky. Knead till smooth and elastic.
Pinch off a large ball of dough to make the braid on top. Roll out the rest into a rectangle and place on the baking tray. Make small cuts, along the length on both sides.
Place mincemeat filling in the middle and bring together the slits to seal on top. Divide the reserved dough into three parts and roll out to form a braid. Place on top.
Let the loaf rise in a warm place again for about an hour, brush lightly with the egg and sprinkle the seed mixture on top.
Preheat oven half and hour before baking, bake for about 40 minutes or till golden on top.

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