Cinnamon, raisin and pecan brioche

If you can’t resist the smell of cinnamon bread baking, as well as morning raisin twists for breakfast (kind of), you must try this... Because I try to simplify and memorize recipes, I basically used the same recipe as babkas, just changed the filling and, voilà.

Here's what you'll need for the dough :

300 g flour

125 g butter, softened

30 g sugar

1-1/2 teaspoon yeast (10 g)

3 eggs

Pinch of salt

Filling :

1 cup raisins (I soften them by leaving 20 minutes in hot water then straining and towel drying)

1 cup cranberries (same as above)

1/2 cup chopped pecans

1/2 cup brown sugar

1 teaspoon cinnamon (or vanilla)

Dissolve the yeast in 2 tablespoons of slightly warm water with 1 tablespoon of sugar. Beat eggs in a small bowl. Knead flour, dissolved yeast, eggs, rest of sugar and salt in a bowl or mixer, about 5 minutes. Once mixed, add softened butter, knead another 10 minutes. The dough should be elastic, but not wet or sticky. Cover the bowl with a clean kitchen towel, leave in a warm place, and allow to rise about 30 minutes. Knead the ball of dough with a fist to get rid of the air. Then roll into a ball again and leave in a covered bowl in the refrigerator a minimum of 2 hours, or best yet, overnight.

Mix filling ingredients and set aside. Butter and flour a loaf pan. Cut ball of dough in half. Roll into 2 long tubes the length of your loaf pan. Roll out dough to about a 1/4 inch thickness on a floured surface into a rectangle, keeping in mind the length as being similarly to pan. Spread a layer of filling to the edges. Roll into 2 long, thick tubes. Take each roll and braid together to make one. Cover with parchment paper and a towel and allow to rise in a warm corner for about 30 minutes. Preheat oven to 170° C (350° F). Optional: you can brush with an egg wash of 1 egg yolk + 1 tablespoon of water. For this version, I left the dough au naturel, without a wash. Bake for 30 minutes, until golden or until the middle has risen.

Enjoy everyone !

Bon appétit !

Comments

Cotton sponge cake with strawberries and cream cheese frosting

My kids had a birthday to celebrate so I made the cakes and they decorated. I used to do this when my children were small, set up a table for them to decorate cookies or gingerbread houses, even had parties like this, and to this day, they like assembling treats and are good cooks. Here's the batter recipe I often use which you can find in my other recipes (mocha sponge, apple cider cake...) : Cotton sponge cake recipe : 4 eggs, separated 1/2 cup (100 g) granulated sugar 1-1/4 cup (180 g) cake flour 3/4 cup (150 g) confectioner's sugar 1/4 cup cider (60 g) (French kind, or 4.5% alcohol) or beer or carbonated water 1/4 cup (60 g) sour cream (or thick cream) 1/4 cup (60 g) milk (as needed) 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt Preheat oven to 180° F / 350° C. Line pan with parchment paper. I used a 7" spring-form pan and a small fluted brioche mold. Beat egg whites until soft peaks form. Add granulated sugar a little at a time and continue

Santa Swiss roll

Hello, everyone! Now that it's the season... Had quite a bit of fun making this yule log. I was dreaming of a red and white Santa-inspired cake with raspberries. I was so pleased with the result, the cake was so soft and not too sweet, the cream light and the raspberries added that perfect tanginess and sweetness. Here's the recipe for the pink velvet and raspberry base: 60 g cooking oil 80 g milk 100 g cake flour 70 g sugar + 3 tablespoons more for the egg whites 6 eggs, separated 1 teaspoon vanilla or 1 teaspoon of coffee extract 1/2 teaspoon salt 1/8 teaspoon red gel food color + fresh raspberries, rinsed and pat dried + macarons, candies, sprinkles to decorate Cream cheese frosting 200 g heavy whipping cream 200 g softened cream cheese 50 g confectioners sugar 1 teaspoon lemon juice Preheat hoven 340° F / 170° C. Line a large rectangular baking sheet with parchment paper (I used a 13" x 17" pan). In a bowl, whisk cooking oil, milk, sugar, egg yolks, vanilla, salt

Pink Black Forest cake

Hi guys ! A bit late but I did say I would post this recipe, which was a fun cake to put together for a birthday. I layered pink velvet and fudge brownie cakes with vanilla cream and candied cherries to make this Pink Black Forest cake for October Rose (breast cancer awareness month). Believe it or not, I didn't have fresh cherries, since it was late in the season, but here is reason to believe you can use frozen or preserved cherries and it works out well too. To be honest, I did make this cake over the space of 2 days. First I preserved the cherries, then made one cake layer and refrigerated everything. The next day I made another cake layer, as well as the cream and assembled it. Start with preparing the cherries. In a medium saucepan, over low heat, add 400-500 g of frozen or preserved (unsweetened in water) whole pitted cherries and 3/4 cup sugar, 3/4 cup of water, and 2 tablespoons of kirsch. Once simmering, add 1-1/2 tablespoons of cornstarch until dissolved and simmer ab

Islands in the sky, food & travel

Search This Blog