Description
This year we have apricots multitudes! This harvest I did not remember. So, when I saw the recipe for apricot Kurd, okay – I'll cook! A Kurd is a very delicate and airy cream. Traditionally, the Kurd is prepared from lemons, but how could I not make it from apricot red... I made it!... And do not regret Oh, very delicious dessert! And that was even tastier baked brioche. The recipe for this baking was in the book recipes for my bread maker. There he is baked as one large loaf. I'm in this time baked in small portions - small buns. But the cakes turned out all the same – soft, tasty and flavorful.
Ingredients
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Apricot
500 g
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Sugar
140 g
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Water
50 ml
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Chicken egg
3 piece
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Butter
145 g
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Lemon
0.5 piece
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Milk
130 ml
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Flour
350 g
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Salt
1 tsp
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Yeast
1 tsp
Cooking
For the Kurds to wash the apricots, cut them in half and remove pits.
In a saucepan with a thick bottom to fold the apricots, pour a small amount of water, 50 - 70 ml. Put the saucepan on the fire, bring to boil, reduce the heat and cover with lid. Simmer the fruit until they are soft. Periodically stir the apricots. To remove soft apricots from the heat, add sugar. And punch everything in a blender until smooth. Leave the puree to cool.
At this time, beat with mixer 2 eggs until fluffy foam.
Add to egg mashed potatoes. Puree should not be hot! Put on fire and cook the cream until thick, stirring constantly. It will take 10-12 minutes. The cream in the cooking process need to constantly interfere, because the weight of apricots foams and tries to get out of the pan.
Add in cream butter, stir to it melted. And remove from heat.
Pour in the cream, the juice of half a lemon, stir...
Pour into jars, cool and refrigerate. Himself a Kurd gives a very gentle, lush and airy with a pleasant taste and aroma of apricots. But if it is spread on a soft bun... Then there's nothing to say, just eat and enjoy!
Brioche I baked according to the recipe that came with my bread maker. Therefore, the kneading and dough rising and bread maker I trust. In a bucket pour in the milk, add the egg, softened butter. On top pour the sifted flour, salt, sugar, yeast. Make sure that the yeast doesn't touch the salt before the beginning of kneading. Set the dough. In my bread machine the whole process takes about 1H 30 min.
The dough came. Now it needs to get out of the bucket, punch down and form buns the size of a chicken egg. I got 11 rolls. Cover buns with foil and leave for proofing for 30 minutes.
The buns that came, you should bake for 20 minutes at a temperature of 180*. You can lubricate the top of the scones before baking with an egg. I did not do that. The finished product is then sprinkled with powdered sugar. Rosy mini-brioches cool on a wire rack. Cut with a sharp knife and the lower part of the spread apricot Kurd.
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