Sweet Braid With Chia Seeds And Lemon Glaze - cooking recipe

Ingredients

500 g plain flour
1 tsp vanilla essence
25 g caster sugar
2 medium eggs
75 g butter, melted
375 ml semi skimmed milk
42 g fresh yeast
15 g chia seeds
2 tbsp honey
35 g ground hazelnuts
150 g icing sugar
2 tbsp lemon juice

Preparation

In a bowl, mix the flour, vanilla extract, sugar and a pinch of salt then add 1 egg and the melted butter. Heat 1 cup milk to luke-warm and stir in the yeast. Let stand for 5 minutes then pour into the flour mixture and knead into a smooth dough. Cover and leave in a warm place for 40 minutes to proof.
Meanwhile, heat 1/2 cup of milk and the chia seeds in a saucepan and simmer for 10 minutes. Stir in the honey and hazelnuts then remove from the heat and allow to cool for 10 minutes. Separate 1 egg and stir the yolk into the milk mixture and leave to cool for a further 25-30 minutes. Refrigerate the egg white for later.
Turn the dough out onto a floured surface and knead to knock the air out. Divide into 3 portions and roll each portion into a 4 x 12 inch rectangle. Spread the chia and milk mixture down the center of each portion of dough, brush the edges with the saved egg white and roll the dough over to create 3 rolls.
Braid the rolls by placing them side by side, pressing together at one end then alternately crossing over. Transfer to a lined baking tray, cover and leave in a warm place for 30-35 minutes to prove.
Heat oven to 350\u00b0F. Bake for 30-35 minutes. Remove from oven and cool on a wire rack. Mix together the powdered sugar and lemon juice until smooth then spread over the braid. Leave to dry for about 15 minutes and serve.