Brioche "Snail" with matcha

Description

Snail pastries - the perfect treat for any holiday or just every day. I suggest to try the recipe for sweet and sweet rolls, which contain poppy seeds, cinnamon and a little subtle taste of matcha tea and fragrant lavender. These snails get very soft and tender. A bright, airy and light cranberry-lavender sauce only accentuate the taste of freshly baked bread rolls. Indulge your family with fragrant pastries!

Ingredients

Milk

200 мл
Sugar

60 г
Yeast

11 г
Flour

3.5 стак.
Match

1 ст. л.
Salt

1 ч. л.
Chicken egg

2 шт
Vanilla sugar

1 пакет.
Butter

60 г
Mac

1 ст. л.
Butter

50 г
Brown sugar

150 г
Cinnamon

3 ст. л.
Pistachios

0.5 стак.
Butter

40 г
Cream cheese

100 г
Cream

100 г
Powdered sugar

30 г
Cranberry

250 г
Sugar

100 г
Lavender

0.5 ч. л.
Chicken egg

2 шт
Yolk egg

2 шт
Butter

80 г
Liqueur

2 ст. л.

Cooking

Cook Kurd-cream. In a saucepan put the cranberries, cover with sugar, add the lavender, stir and put on fire. Bring to a boil and cook for 5-7 minutes, until the sugar is dissolved. Remove from heat and allow to cool completely.

Sugar the berries to drain in a fine sieve and to wipe.

Cranberry puree to shift into a saucepan, add yolks and eggs, mix well.

Add butter TM "méliès" and berry liqueur (I have a cranberry liqueur). Put on medium heat and cook until thick, continuing to stir. Cream Kurd put into a jar and cool completely.

To prepare the dough. Milk heat until warm. Dissolve in it the yeast and 1 tbsp sugar. Leave to rise curvy cap.

Sift the flour and mix well with salt and matcha.

The eggs and the remaining sugar until soft airy foam. Then add the softened butter TM "milieu", vanilla sugar, milk-yeast mixture and again whisk.

In the bowl of a blender pour the flour mixture, add the confectionary poppy seeds and stir to evenly distributed Mac.

To this mixture add the egg-yeast mass and knead a soft elastic dough.

The dough to gather into a ball and cover with a cloth. Leave to rise, about 1.5 hours.

To prepare the filling. In a bowl, combine chopped pistachios and cinnamon. Then add brown sugar and mix well.

Roll the dough into thin rectangular layer. Liberally grease with butter TM "milieu" and evenly spread the filling. Then tightly roll it up.

And cut into equal pieces.

Form for baking lay baking paper. Put the snails that between them there was still some space. Cover with a cloth, leave for proofing for about 15-20 minutes. Then send in a preheated oven (170 degrees). Bake for 30-35 minutes. The buns are removed from the oven and allow to cool.

This time to make the sauce. In a bowl, mix the softened butter TM milieu", cream cheese, powdered sugar and cranberry Kurd-cream (the remaining curd can be stored in the refrigerator for up to 2 weeks) until smooth. Note: all the ingredients for the sauce should be the same temperature!!!

Apply snail pastries with cranberry-lavender sauce!

Bon appetit!

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