Ingredients
- For the brioche swirls
- 1â„4 cup (60 ml) lukewarm milk
- 1â„3 cup (60 g) granulated sugar
- 21â„4 tsp (1 envelope) active dry yeast
- 2¾ cups (350 g) all-purpose flour, plus plenty for dusting
- 1â„4 tsp salt
- 3 eggs, beaten
- 9 tbsp (125 g) butter, at room temperature, cubed
- ½ cup (100 g) light brown sugar
- 10½ ounces (300 g) frozen red fruit, preferably a mix
- For ricotta glaze
- 3-4 tbsp ricotta
- about 2 cups (200 g) sifted con-fectioners' sugar
- |
- For the brioche swirls
- 1â„4 cup (60 ml) lukewarm milk
- 1â„3 cup (60 g) granulated sugar
- 21â„4 tsp (1 envelope) active dry yeast
- 2¾ cups (350 g) all-purpose flour, plus plenty for dusting
- 1â„4 tsp salt
- 3 eggs, beaten
- 9 tbsp (125 g) butter, at room temperature, cubed
- ½ cup (100 g) light brown sugar
- 10½ ounces (300 g) frozen red fruit, preferably a mix
- For ricotta glaze
- 3-4 tbsp ricotta
- about 2 cups (200 g) sifted con-fectioners' sugar
- |
- For the brioche swirls
- 1â„4 cup (60 ml) lukewarm milk
- 1â„3 cup (60 g) granulated sugar
- 21â„4 tsp (1 envelope) active dry yeast
- 2¾ cups (350 g) all-purpose flour, plus plenty for dusting
- 1â„4 tsp salt
- 3 eggs, beaten
- 9 tbsp (125 g) butter, at room temperature, cubed
- ½ cup (100 g) light brown sugar
- 10½ ounces (300 g) frozen red fruit, preferably a mix
- For ricotta glaze
- 3-4 tbsp ricotta
- about 2 cups (200 g) sifted con-fectioners' sugar
Instructions
Prepare:
In a bowl, beat the milk together with the granulated sugar and yeast and let stand for 7 minutes, until the mixture starts foaming.
Combine the flour and salt in a large bowl. Form an indentation in the middle. Pour in the yeast mixture and the beaten eggs, then gently combine into a smooth dough. Remove from the bowl and knead for 5 minutes on a floured countertop until supple and soft.
Add two cubes of butter and continue kneading until they are incorporated into the dough. Repeat until all the butter has been
used and the dough has become shiny and elastic, dusting the countertop with flour as you work and using a bench knife or spatula to scrape up the dough as needed—it may take a while to incorporate all that butter, but be persistent.
Place the ball in a greased bowl, cover with plastic wrap, and allow to rise for 90 minutes.
Again briefly knead the dough. Roll out on a lightly floured countertop into a 16 by 24-inch (40 by 60-cm) rectangle.
Sprinkle with the brown sugar and frozen fruit. Now, roll up from a short side into a short, thick log. Wrap in plastic wrap. Place the roll in the freezer for 15 minutes to firm up, which will make slicing it easier later on.
Make:
Allow brioches that were stored in the fridge 30 to 45 minutes to reach room temperature before you proceed. Meanwhile, preheat the oven to 350 °F (180 oC).
Uncover the brioches and bake for 30 to 35 minutes, until golden brown. Let cool for a few minutes.
For the glaze, whisk the ricotta in a bowl and add confectioners' sugar until you get a thick glaze with the consistency of whole milk yogurt. Drizzle over the buns. Let stand briefly to set the glaze, then serve warm or at room temperature.
Recipe : Yvette van Boven
|
Prepare:
In a bowl, beat the milk together with the granulated sugar and yeast and let stand for 7 minutes, until the mixture starts foaming.
Combine the flour and salt in a large bowl. Form an indentation in the middle. Pour in the yeast mixture and the beaten eggs, then gently combine into a smooth dough. Remove from the bowl and knead for 5 minutes on a floured countertop until supple and soft.
Add two cubes of butter and continue kneading until they are incorporated into the dough. Repeat until all the butter has been
used and the dough has become shiny and elastic, dusting the countertop with flour as you work and using a bench knife or spatula to scrape up the dough as needed—it may take a while to incorporate all that butter, but be persistent.
Place the ball in a greased bowl, cover with plastic wrap, and allow to rise for 90 minutes.
Again briefly knead the dough. Roll out on a lightly floured countertop into a 16 by 24-inch (40 by 60-cm) rectangle.
Sprinkle with the brown sugar and frozen fruit. Now, roll up from a short side into a short, thick log. Wrap in plastic wrap. Place the roll in the freezer for 15 minutes to firm up, which will make slicing it easier later on.
Make:
Allow brioches that were stored in the fridge 30 to 45 minutes to reach room temperature before you proceed. Meanwhile, preheat the oven to 350 °F (180 oC).
Uncover the brioches and bake for 30 to 35 minutes, until golden brown. Let cool for a few minutes.
For the glaze, whisk the ricotta in a bowl and add confectioners' sugar until you get a thick glaze with the consistency of whole milk yogurt. Drizzle over the buns. Let stand briefly to set the glaze, then serve warm or at room temperature.
Recipe : Yvette van Boven
|
Prepare:
In a bowl, beat the milk together with the granulated sugar and yeast and let stand for 7 minutes, until the mixture starts foaming.
Combine the flour and salt in a large bowl. Form an indentation in the middle. Pour in the yeast mixture and the beaten eggs, then gently combine into a smooth dough. Remove from the bowl and knead for 5 minutes on a floured countertop until supple and soft.
Add two cubes of butter and continue kneading until they are incorporated into the dough. Repeat until all the butter has been
used and the dough has become shiny and elastic, dusting the countertop with flour as you work and using a bench knife or spatula to scrape up the dough as needed—it may take a while to incorporate all that butter, but be persistent.
Place the ball in a greased bowl, cover with plastic wrap, and allow to rise for 90 minutes.
Again briefly knead the dough. Roll out on a lightly floured countertop into a 16 by 24-inch (40 by 60-cm) rectangle.
Sprinkle with the brown sugar and frozen fruit. Now, roll up from a short side into a short, thick log. Wrap in plastic wrap. Place the roll in the freezer for 15 minutes to firm up, which will make slicing it easier later on.
Make:
Allow brioches that were stored in the fridge 30 to 45 minutes to reach room temperature before you proceed. Meanwhile, preheat the oven to 350 °F (180 oC).
Uncover the brioches and bake for 30 to 35 minutes, until golden brown. Let cool for a few minutes.
For the glaze, whisk the ricotta in a bowl and add confectioners' sugar until you get a thick glaze with the consistency of whole milk yogurt. Drizzle over the buns. Let stand briefly to set the glaze, then serve warm or at room temperature.
Recipe : Yvette van Boven
