After striking a deal with Flynn, Rapunzel finally makes a break from the tower and lets her hair down — literally and figuratively. Inspired by the adventurous teen’s 70-foot-long tresses, these tasty biscuit braids are a tad shorter. Still, baked to a golden brown and adorned with edible flowers, they’re bound to be a big hit with Tangled fans.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
What You’ll Need
- 3 cups flour
- 1 cup milk, plus a little extra for brushing on the braids before baking
- 3 to 4 tablespoons sugar
- 3 tablespoons vegetable oil
- 3 teaspoons baking powder
- 2 teaspoons orange zest
- 1 teaspoon salt
- 1 egg, slightly beaten
- Dried fruits and slivered almonds (for garnish)
Makes 10 biscuits.
How To Make It
- Heat the oven to 400° F.
- Meanwhile, measure the flour, sugar, baking powder, and salt into a mixing bowl, and whisk to combine the ingredients.
- In another mixing bowl, whisk together the egg, milk, oil, and orange zest.
- Make a well in the dry ingredients and pour the liquid mixture into it. Stir well.
- Divide the dough into 10 equal pieces. Using floured hands, roll each piece into a 10-inch rope, fold it in half, and twist the dough a couple of times. For the best result, handle the dough only as much as necessary. Overworking it can make the biscuits less tender.
- Arrange the biscuit braids on an ungreased cookie sheet and brush the tops with a little milk. Bake the braids for 10 to 12 minutes.
- Transfer the baked braids to a cooling rack.
- Garnish the cooled braids with edible flowers made with slivered almond petals and dried fruit centers.