Description
That's the great sweet air loaf!! All bread loaf, but still delicious with a filling of custard, whipped cream and red currants!!
Ingredients
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Flour
450 g
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Butter
60 g
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Brown sugar
50 g
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Yeast
7 g
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Chicken egg
1 piece
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Yolk egg
1 piece
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Orange zest
1 piece
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Salt
1 pinch
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Vanilla
0.5 g
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Water
180 g
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Cream
450 ml
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Yolk egg
4 piece
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Milk
400 ml
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Starch
40 g
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Brown sugar
200 g
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Vanilla
1 g
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Egg white
1 piece
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Powdered sugar
200 g
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Lemon juice
5 ml
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Red currants
250 g
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Liqueur
100 ml
Cooking
Dough: In lukewarm water dissolve the sugar, I have a small, brand Mistral.
Add the yeast, stir, leave for 10 minutes.
Melt the butter, cool.
Orange zest to RUB on a small grater.
In the bowl of a food processor combine all ingredients and knead head hook soft dough. Knead for at least 15 minutes.
The dough put in a deep bowl, cover with clingfilm, leave to rise in a warm place for 2 hours.
The dough has increased in size by 2-3 times. Punch down the dough.
Shift into high form for baking (like cakes) with a diameter of 19 cm, cover with film, leave to rise for 40 minutes.
The dough will rise significantly. Bake at 180 ° C for 15 minutes with steam and then without steam at a temperature of 160 ° C for another 35 minutes. The finished loaf to cool.
Custard: milk pour into a saucepan, bring to a boil. At this time grind whisk the egg yolks with 100 grams of sugar and starch.
A thin stream pour 1/3 of milk into egg mixture, while continuing to interfere with a whisk. The egg mixture pour into a saucepan the milk, stirring with a whisk cook over low heat until thick. Cream cover with cling film so that it touches the surface of the cream to cool to room temperature, then chill in the fridge.
Cold cream vzbit with the remaining sugar and vanilla.
Add to the cream, whisking until smooth.
Flip the brioche, put the Cup from the bottom side to cut out the middle with a knife, cut it into two parts.
Soak brush the brioche inside liquor. Spread half of the cream and part of the berries ( leave some for decoration), insert the triangular part of the brioche, spread the remaining cream and berries, cover. Flipped brioche put into the refrigerator.
Glaze: stir the whites with the icing sugar and few drops of lemon juice until smooth, decorate with icing and berries brioche.
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