Brioche Suisse
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/brioche-suisse
Total time
2 Hours
50 Minutes
Baking/cooking time
20 Minutes
Rest time
1 Hours
40 Minutes
Difficulty
easy
Ingredients
for 12 brioche suisse
| FOR THE DOUGH | ||
| 500 | g | Mix for sweet braid |
| 100 | g | lukewarm milk |
| 3 | eggs | |
| 120 | g | soft butter |
| FOR THE FILLING | ||
| 300 | g | milk |
| 1 | vanilla pod (seeds) | |
| 2 | egg yolks | |
| 70 | g | sugar |
| 25 | g | cornstarch |
| 120 | g | chocolate chips |
| FOR BRUSHING | ||
| 1 | egg | |
| ADDITIONALLY | ||
| 50 | g | water |
| 50 | g | sugar |
Preparation
- Place the sweet plaited bread mix, lukewarm milk and eggs in the mixing bowl of the stand mixer and knead into a homogeneous dough. Add the soft butter in cubes and continue kneading until you have a smooth and elastic dough. The dough can of course also be kneaded by hand. Shape the dough into a ball and leave to rise covered in a warm place until doubled in volume. This takes approx. 75 minutes.
- Meanwhile prepare the filling. Heat the milk with the vanilla seeds in a small saucepan, bring to the boil and remove from the heat. In a bowl, mix the egg yolks with the sugar and stir in the cornstarch. Add a few tablespoons of the hot milk and stir well. Pour the mixture back into the saucepan with the hot milk and bring to the boil again, stirring constantly, until the cream has thickened.
- Pour the cream into a baking dish to cool more quickly, cover with cling film directly on the surface and place in the fridge to cool completely. Once the dough has doubled in volume, turn it out onto a lightly floured work surface and roll into a rectangle of approx. 40 x 30 cm. Place on a sheet of baking paper and put in the freezer for 20 minutes. Preheat the oven to 180 °C (356 °F) (top/bottom heat).
- Remove the dough from the freezer and spread the vanilla cream evenly over the entire surface. Scatter the chocolate chips on top and fold the dough in half along the long side. Cut into 12 slices with a sharp knife and place on a baking tray lined with baking paper, spaced apart.
- Brush the brioche suisse with beaten egg and bake at 180 °C (356 °F) for 20–25 minutes until golden on the surface. Meanwhile bring the water and sugar to the boil in a small saucepan and simmer for approx. 3 minutes, stirring.
- Remove the brioche suisse from the oven and brush with the sugar syrup while still warm. Leave to cool and enjoy.
Tip:
The cream can also be prepared the day before and left in the fridge overnight.
In collaboration with @passionecooking
Mix for sweet braid
Fine sweet yeast pastry in no time! This mixture is incredibly versatile and ensures light and fluffy plaits and croissants. With our mixture, the fine-pored dough rises perfectly every time - making baking especially fun! Just add milk or water, 1 egg and 35g of butter or a vegetable alternative.
Only carefully selected raw materials go into Molino Meran’s fine baking mixes. The Lievito Madre natural yeast in the mix is produced by Molino Meran and is a natural, very mild wheat sourdough. Used in baked goods, our Lievito Madre natural yeast ensures natural proofing and improved digestibility.
500 g
€3.10
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