Vanilla butter brioche
Here's a moist cake with a perfectly creamy filling.
Ingredients :
2 tablespoons of yeast
1 and a half glasses of lukewarm water
1 glass of sugar
515 grams of flour
1 teaspoon of salt
1 egg
80g of butter (or parve butter-flavored margarine) cut into small cubes at room temperature
Optional : If you don't like vanilla, you can use Nutella.
Preparation :
-
- Dissolve two heaped tablespoons of dried yeast in 1 1/2 glasses of lukewarm water and 2/3 of a glass of sugar and let it foam for 10 minutes.
- Place the flour, salt, egg, and butter in the food processor and knead for 5 minutes.
- Add the yeast that has risen with the water. And knead for another 10 minutes.
- The dough should not stick and should detach from the sides; it should be very easy to work with and should be pliable.
- Transfer the dough and let it rise!
- After rising, knead a little and let it rise again.
- Divide into 6 balls, let the balls rise for about 15 minutes.,
- Roll out a ball of dough into a round shape the size of a family pizza, spread generously with softened butter, sprinkle generously with sugar, and then sprinkle with vanilla sugar.
- Spread out another sheet and place it on top.
- Spread it out a little and cut strips about one and a half cm thick.
- Wrap the strip and roll it into a spiral.
- Line a round mold with parchment paper and arrange at intervals. .
- The dough needs to rise
Brush the cake and bake until it reaches a golden amber hue.
Spread sugar syrup on top and savor every bite.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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