Step 1

The dough rises until it doubles in size.

Step 2

Make the Mexican sauce when the dough is proof.

Step 3

Press the proofed dough to vent.

Step 4

Divided into 9 parts.

Step 5

Roll in a round and relax for 15 minutes.

Step 6

Shape into an olive shape.

Step 7

Roll into long strips.

Step 8

Straight into a three-strand braid.

Step 9

The first time I edited it, I didn’t edit it well.

Step 10

Place in mold.

Step 11

Secondary proofing.

Step 12

Brush the surface with egg liquid and sprinkle with hazelnut kernels.

Step 13

Squeeze the Mexican sauce on the surface.

Step 14

Preheat the oven and bake at 175 degrees for 20 minutes.

Step 15

Leave out of the oven to cool.