Good evening everybody,
how have you been the past couple of weeks? My life is currently quite busy, wonderful, exhausting and promising and I will be able to tell you all about soon. For the time being please excuse my sporadic posting, I am looking foreward to spend more time working on my blog 🙂
Around here spring has come, the comforting yet shy warmth of the sun ist back, plants are blossoming. Wonderful!Perfect for spring fever is this light and fluffy brioche recipe, adapted from my cinnamon rolls or blueberry rolls.
If something is left after a couple of days, toast the slices and enjoy them with butter and homemade jam 🙂
1 cup (240 ml) milk
50 g butter, melted
about 450 g all purpose flour
1 cup (50 g) white sugar
1/2 yeast cube (1 cube = 42 g)
1 pinch of salt
a handful of raisins & chopped almonds
Heat the milk until lukewarm (it shouldn’t exceed 35° C) and melt the butter.
In a bowl mix flour, white sugar and yeast. Slowly add warm fluids and mix until combined.
Add the egg, afterwards the melted butter and salt (not earlier, butter and salt prevent dough from rising!).
Slightly flour your work surface and continue kneading the dough, this time by hand. Add flour if necessary. The consistency is perfect when it pulls away from the surface. Let the dough rest covered with a towel in a warm place (e.g. the oven, at 50°C) for about 30 minutes. The dough should almost double in size.
Knead dough again (check if you need more flour) and fold in the raisins. Form dough into a long roll, fold it in half and then cross both strings repeatedly. Place it in a paper-covered loaf pan and spread the chopped almonds on top.
Let the brioche rest in the warm oven again (about 30 minutes).
When the dough has fishished rising, heat the (empty) oven to 175°C (350 degrees).
Let the brioche bake for about 20 minutes or until light golden.