Confetti Fiesta Braids

Name: Confetti Fiesta Braids
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 40
Cuisine: Global
Ingredients: 14 grams packages each) active dry yeast; 59 milliliters butter, melted; 237 milliliters buttermilk; 234 grams can cream-style corn; 237 milliliters cornmeal; 2 eggs; 1 liters all-purpose flour; 59 milliliters chopped seeded jalapeno peppers; 118 milliliters finely chopped onion; 118 milliliters finely chopped sweet red, yellow and/or orange peppers; 2 teaspoons salt; 170 grams 1-1/2 cups shredded cheddar cheese; 1 Tbsp sugar

Confetti Fiesta Braids requires roughly 1 hour and 25 minutes from start to finish. One portion of this dish contains roughly 4g of protein, 3g of fat, and a total of 120 calories. For 17 cents per serving, you get a hor d'oeuvre that serves 40. A mixture of sugar, onion, buttermilk, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, you might also like recipes such as Chocolate Braids, Cardamom Braids, and Holiday Braids.

Instructions

In a large bowl, combine 4 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat the buttermilk, butter and onion to 120°-130°.

Ingredients you will need

Buttermilk

Cornmeal

Butter

All Purpose Flour

Onion

Sugar

Yeast

Salt

Equipment you will use

Sauce Pan

Bowl

Add to dry ingredients; beat just until moistened.

Add eggs; beat until smooth. Stir in the cheese, corn and peppers. Stir in enough remaining flour to form a stiff dough.

Ingredients you will need

Peppers

Cheese

Dough

All Purpose Flour

Corn

Egg

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Equipment you will use

Bowl

Punch dough down. Turn onto a lightly floured surface; divide dough in half. Divide half of dough into two portions so that one portion is twice the size of the other; shape larger portion into three 16-in. ropes.

Ingredients you will need

Dough

Punch

Place on a greased baking sheet and braid; pinch ends to seal and tuck under.

Equipment you will use

Baking Sheet

Shape smaller portion into three 10-in. ropes. Braid on a lightly floured surface; tuck ends under.

Brush bottom of braid with water and place over larger braid. Cover loaf and let rise until doubled, about 45 minutes. Repeat with remaining dough.

Ingredients you will need

Dough

Water

Bake at 350° for 25-30 minutes or until golden brown.

Equipment you will use

Oven

Brush with melted butter. Cool on a wire rack. Refrigerate leftovers.

Ingredients you will need

Butter

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

14grams

packages each) active dry yeast 59milliliters

butter, melted 237milliliters

buttermilk 234grams

can cream-style corn 237milliliters

cornmeal 2

eggs 1liters

all-purpose flour 59milliliters

chopped seeded jalapeno peppers 118milliliters

finely chopped onion 118milliliters

finely chopped sweet red, yellow and/or orange peppers 2teaspoons

salt 170grams

1-1/2 cups shredded cheddar cheese 1Tbsp

sugar

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Pierre Peters Cuvee Reserve Grand Cru. It has 4.7 out of 5 stars and a bottle costs about 65 dollars.

Pierre Peters Cuvee Reserve Grand Cru

The wine is clear or pale with hints of green typical to the Chardonnay. The mousse is fine and regular with a pretty ribbon of strong bubbles. The first nose is both flowery and fruity, then comes notes of fresh nuts and fresh bread. In the finish there is citrus which brings a beautiful impression of smoothness and freshness. The attack is frank, associated with delicacy and roundness. The first impression is dominated with fresh white fruits (lemon and pear) and with flowers (acacia), followed by creamy notes. The finally is persistent on the citrus (candied grapefruit, tangerine and lemon) and minerality, bringing freshness and elegance to the wine.