Cake in French

Description

My experiments with different technologies and recipes continues... Another extraordinary discovery is the brioche dough! Boys and girls, what do You say? My understanding of yeast (in my grandmother's sense of the word) completely turned upside down! I highly recommend this technology for cooking cakes or simply biscuits for Breakfast, for example! Come, tell me how?

Ingredients

Yeast

10 g
Water

50 ml
Flour

500 g
Sugar

100 g
Salt

1 tsp
Chicken egg

5 piece
Butter

250 g
Candied

150 g
Vanilla sugar

1 pack

Cooking

First of all, prepare our dough. Yeast SAF-MOMENT pour warm water and grind very well with a wooden spoon until smooth, leaving no lumps! Beat in 1 tablespoon flour, cover with a lid or napkin our the dough and put in warm, draft-free place for 20 minutes to form a "cap"

Meanwhile, sift flour and well stir it with a whisk with sugar, salt and vanilla sugar.

The eggs and butter need to get it out of the fridge beforehand so they were at room temperature.

That's the way our yeast is launched into action and we can continue working with them!

Very carefully put them in the flour mixture and triturated with a wooden spoon until smooth crumbs

Now beat in a little egg.

And lastly the softened butter. All mix well and get the batter, which wrap in cling film and refrigerate for 6-8 hours (overnight)! The bowl should be glass or metal, but in any-case, not plastic!!! The size is large enough, because the dough in the refrigerator will rise and will increase in size 2.5-3 times.

Take out the dough from the refrigerator... it is well grown and has thickened! Now beat in the candied fruit to your liking. The total weight of the candied nuts shall not exceed 150 grams!!!

Spread sticky dough forms greased with butter. Fill in the form on 1/3 of the dough will greatly increase in volume!!! Cover with a towel and put in a warm place without drafts, so it should fit! Leave for 3-4 hours.

Sent in a well-heated oven to 220 degrees and bake for 10 minutes, and then diminish the temperature to 165 degrees and bake for another 20-35 minutes depending on the size and shapes of cakes! Finished cakes cool completely and cover with glaze in its sole discretion. I dearly love the Swiss meringue or lemon frosting!

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