Brioche with honey and nuts/Mucenici

2

K7__6913

K7__6967

On March 9th, we are commemorating the holy forty martyrs of Sebaste.

In Romania, every 9th of March we prepare this kind of pastry, with honey and nuts, an 8 shape, called “mucenici”.

  • 500 g flour
  • 200 g milk
  • 2 eggs
  • 75 g sugar
  • 30 g fresh yeast
  • 10 g salt
  • 200 g butter (divided)

Prepare all the ingredients. Mix them all, except 100 g butter. Knead a soft and smooth dough and add the remaining softened butter.

K7__6832

Allow to rise 2 hours, covered.

Divide dough in 100 g pieces, roll balls and let them proof 30 minutes, covered.

K7__6835

Roll each ball into a 45 cm and shape an 8

K7__6854

K7__6855

K7__6853

or:

Divide each ball into 2 and roll a 55cm rope, then braid them and shape the 8.

K7__6842

K7__6843

K7__6844

Untitled-1 copy

Allow to proof 1,5 hours.

K7__6863

Bake them for 20 minutes at 175°C.

K7__6875

Syrup:

  • 250 g sugar
  • 250 g water
  • 200 g honey
  • 2 Tbs rose water

In a saucepan, mix the water and sugar and bring to a boil. Add rose water and honey and set aside.

Soak each hot pastry into cold syrup, for few seconds (do not let them too much, they will fall apart), then sprinkle nuts or pistachio on top.

K7__6879

K7__7013

K7__7006

K7__6969

K7__6994

Advertisements

Braided chocolate and fruits wreath/Angelica

13+

This is a Simili sisters’ recipe, from their wonderful book: Bread and sweet things.

Preferment ingredients:

  • 135 g Manitoba flour
  • 13 g fresh yeast
  • 75 g water

Mix the ingredients and allow to leaven 30 minutes, covered.

Dough ingredients:

  • 400 g flour
  • 75 g sugar
  • 120 g warm milk
  • 3 egg yolks
  • 1 tsp salt
  • 120 g butter
  • preferment

Filling:

  • 50 g butter
  • candied orange peel
  • chocolate chips
  • raisins

Glaze:

  • 150 g icing sugar
  • lemon juice

Mix the flour, milk, sugar, egg yolks, salt and preferment.

2

Add butter and knead a soft and smooth dough.

3

Cover and let the dough rise until doubled in bulk.

4

Roll out a 2-3 mm thick rectangle, brush with butter, sprinkle the candied orange peel, raisins, chocolate chips leaving a clean 0,5 cm border around the edges.

5

6

Roll up the dough and using a sharp knife, cut the log in half length-wise. I suggest to do this on baking paper.

7

8

Start  braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top. Pinch the ends together and form a wreath.

9

10

Brush with more butter if you want, and let rise 40 minutes.

11

Bake 25 minutes at 200°C.

12

Glaze it:

13=

13

14

15

Sweet coconut rolls & sweet hazelnut chocolate rolls

17

22

20

Dough ingredients:

  • 525 g flour (1/2 T45 & 1/2 T55)
  • 100 g milk
  • 4 eggs
  • 15 g fresh yeast (5 g dry)
  • 75 g sugar
  • 4 g salt
  • 250 g butter

Dissolve yeast with 1 Tbs sugar and 3 Tbs warm milk.

Sift flours, add salt. Add eggs, milk and sugar, 100 g butter and yeast.

1

Knead a soft and smooth dough, then add the rest of butter and mix for 10 more minutes. Let the dough to rise in a buttered bowl, for 2,5 hours.

Punch down the dough, to get the air out. Cover and refrigerate overnight.

Until morning, I changed my mind and I decide to divide  the dough to have 2 sweet roll types. I was sure about coconut at that point.

I remembered one cute cutting to form daisies, that I saw it at  Dana and want it to try again, so I chose one more dark filling: chocolate and hazelnuts filling.

Coconut filling:

  • 100 g butter
  • 100 g sugar
  • 100 g coconut flour
  • 20 g flour
  • 20 g cornstarch
  • 1 egg white
  • vanilla

Mix well and refrigerate overnight.

Chocolate hazelnut filling:

  • 50 g butter
  • 50 g sugar
  • 50 g hazelnut flour
  • 65 g pralin/nutella
  • 15 g flour
  • 15 g cornstarch
  • 10 g cocoa
  • 10 g vanilla

Mix well to combine.

Divide dough in 2 pieces:

2

Divide one half in 10 pieces of 60 g, roll balls.

3-

Divide chocolate filling in 10 x 26 g pieces

4

Pat each ball, place chocolate filling on top and roll to form a ball.

5

6

Pat the ball into a round:

7

And cut 12 stripes along edge, leaving uncut a 5 cm circle in the middle:

8

Or 16 stripes:

8-

Twist the stripes, cutting side up:

9

9-

Cover and allow to rise until doubled in bulk.

Take the other half of dough, divide in 10 x 60 g pieces:

3

Divide the coconut filling into 10 x 36 g logs:

10

Pat each ball, place a coconut log on top and roll:

12

Pace the roll seam side down onto baking sheet lined with parchment paper and allow to rise 1,5 hours.

13

Brush with  eggs-wash, sprinkle black sesame in the middle to form a daisy:

14

And score with a lame or a scissor, then sprinkle sugar grains onto coconut rolls:

15

Bake them for 15 minutes at 190°C, until golden brown.

17-

18

19

They are so soft…

21

22-

23

24

Sweet ricotta and apricot rolls

20

Dough ingredients:

  • 1 kg flour
  • 130 g sugar
  • 42 g fresh yeast (14g dry)
  • 500 ml milk
  • 150 g butter
  • 2 eggs
  • 2  tsp salt

Mix all ingredients and knead 10 minutes to obtain a smooth and soft dough.

Let rise until doubles in bulk.

1

In the meantime prepare the filling/s.

I prepared 3 fillings:

Walnut filling:

  • 100 g butter
  • 100 g hazelnuts/walnuts
  • 100 g raisins
  • 80 g sugar
  • orange & lemon zest
  • milk

Mix all the ingredients in a pan, ever medium heat, add milk to obtain a thick paste(pudding like)

Ricotta filling:

  • 250 g ricotta
  • 30 g butter, softened
  • 50 g sugar
  • 1 egg yolk
  • 20 g cornflour
  • a handful of raisins/cranberries
  • vanilla
  • 9 halves apricots

Combine all the ingredients, except apricots.

2

Cinnamon filling:

  • 40 g butter
  • 130 g sugar
  • 2-3 Tbs cinnamon

Mix the sugar and cinnamon.

  • egg wash, for brushing

After the first rise, divide dough in 3 parts.

3

1) Pat one dough part in a rectangle, spread the walnut filling

4

You can spread filling on a third of a dough sheet (the middle stripe). Cover the filling with the top part of the dough sheet, and then with the bottom one.

Fold in 3:

5

Cut stripes, twist and arrange them on a baking tray. Brush with egg wash. Cover and let rise until doubles in volume.

6

7

2) Roll second dough part in a sheet, cut 9 (~8 cm diameter) circles.

8

Divide rest of dough in 18 parts, roll balls, then form logs (~22 cm long) and braid them 2 by 2.

9

10

Brush with egg whites the circle, arrange a braid on the edge, fill with ricotta mixture and place an apricot on top. Cover and allow to rise until doubled in volume.

11

3) Pat the 3rd dough part in a rectangle, brush with butter , sprinkle sugar, roll a log, then cut 7 cm wide slices.

12

12-

13

14

Cut again each, on middle, not to reach the bottom.

15

Brush with egg wash, cover and let rise until doubles in volume.

Bake for 20 minutes at 200°C.

16

17

18

19

Caramelized Brioche/Brioche à la cassonade

14

16

22

Brioche Zurkan -second part…

As I already said here, I saw plenty of beautiful models at Valentina and I intend to reproduce them all.

They consist in a sweetbread dough filled with cassonade and butter (you can add cinnamon if you like).

Brioche dough:

  • 350 g T45 flour
  • 200 g Manitoba flour
  • 25 g fresh yeast
  • 75 g sugar
  • 250 g milk
  • 3 egg yolks
  • 125 g butter
  • 5 g salt
  • 100g butter
  • 150 g cassonade
  • cinnamon (if you like)

Combine 25 g sugar, yeast and 50 g warm milk and mix well to dissolve. Let stand 15 minutes.

In a separate bowl melt the butter add 200 g milk, 50 g sugar and the yolks. Mix well and pour over sifted flour and salt.

Add yeast and knead a soft and smooth dough, at least 10 minutes.

Put the dough in a buttered bowl, cover and let rise until doubled in bulk.

Divide dough in 4, shape balls and pat each into a 28-30 cm round sheet.

Place first dough sheet on the baking sheet lined with baking paper. Spread 1/3 butter  leaving a 2 cm border all around, sprinkle 1/3 sugar (and cinnamon).

1

2

Brush the edge with egg wash and place second dough sheet on top. Press the edges, and continue with butter, sugar, cinnamon like before.

3

4

Start cutting, the pictures will do all the job here.( 8 parts)

5

6

Take one triangle’s tip with your fingers and delicately twist it, pass it thru cut. Repeat with all the rest.

7

Put your finger into the edge’s cut and twist the ends underneath, pulling towards outside.

8

9

Shape the triangles, pressing them with a bamboo stick.

10

Allow to proof until doubled in size, then gently brush with egg wash.

11

Bake at 190°C for 25 minutes.

Cover with aluminium foil after 15 minutes if needs ( will prevent excessive browning of the top).

15

18

They are so delicious. I must say, there are no leftovers of this brioche in my house.

21

I love caramel.

20

19

Needless to say, I’m a fan.

To be continued…

Brioche au chocolat

16

20

These brioche become viral lately, thanks to Valentina Zurkan (I mean: shape, cutting).

Many thanks to Poca and Dana who brought them into my attention.

I chose one model from many of Valentina’s collection, a sweetbread dough and I filled them with chocolate spreading.

Brioche dough:

  • 350 g T45 flour
  • 200 g Manitoba flour
  • 250 g milk
  • 3 egg yolks
  • 25 g fresh yeast
  • 75 g sugar
  • 125 g butter
  • 5 g salt
  • 350-400 g chocolate spread (nutella)

Combine 25 g sugar, yeast and 50 g warm milk and mix well to dissolve.

In a separate bowl melt 50 g butter add 200 g milk, 50 g sugar and the yolks. Mix well and pour over sifted flour, add salt. Add the yeast and knead a soft and smooth dough.

Add 75 g butter at the end and knead 10 more minutes.

2

Put the dough in a buttered bowl, cover and let the dough rise in a warm place, for at least 1,5 hours.

3

Turn the dough on the table, divide in 4, shape balls

4

and pat each into a 28-30 cm round sheet.

Arrange one in a baking sheet, on parchment paper. Spread 1,5 spoons of nuttela leaving a 2 cm border all around

5

brush the edge with egg wash.

Cover with another dough sheet, gently press on edges to  seal them

6

spread again nutella…and so on.

7

Do not spread the last dough sheet.

Place a cup in the middle and cut the circle into 16 equal parts.

8

Take two parts of the brioche in both hands and delicately twist them twice in opposite directions. Repeat with all pairs to form eight-armed star.

9

Seal the edges pressing them with a bamboo stick. (Or just twist the ends of each arm underneath to create a round shape.)

11

10

Let to rise until doubled in size

12

Then gently brush with egg wash. Sprinkle some sugar grains in the middle, if you want.

Bake at 190°C for 25 minutes.

Cover with aluminium foil after 15 minutes ( will prevent excessive browning of the top).

14

Brush with syrup or just sprinkle icing sugar.

15

17

Enjoy.

19

18

They are delicious, with a melt-in-your-mouth soft crumb…

22

Black forest buns/Brioche forêt-noire

20

If you are looking for something different you should try these buns; they are filled with sour cherry pie filling and crumbled chocolate cake. Yummy!

For 15 pieces, we need:

Icing ingredients:

  • 1 cup icing sugar
  • 2 Tbs lemon juice

Mix well the ingredients.

Dough ingredients:

  • 550 g flour
  • 160 g butter
  • 25 g fresh yeast (8 g dry)
  • 2 egg yolks
  • 80 g sugar
  • 240 ml  milk
  • 1 tsp. salt

Pour 100 ml boiled milk over 50 g flour and quickly mix very well

1

then add 50 g butter, mix well.  Cool a little and add the fresh yeast dissolved with sugar

2

then the egg yolks and 140 g flour

3

cover and let rise 15 minutes.

4

Add rest of the butter, flour, milk and salt and knead 10 minutes.

Let rise in a buttered bowl, covered, until dough doubles in size ~ 1,1/2 hours.

6

In the meantime prepare the filling.

Filling ingredients:

  • 1 x 680 g jar canned sour cherry (pitted sour cherry in syrup)
  • 2 Tbs lemon juice, optional
  • 2-3 Tbs sugar
  • 45 g cornstarch

Drain sour cherry, pour the syrup in a pan (will be ~350ml), add sugar and lemon and bring to boil. Add cornstarch dissolved with 1-2 Tbs of water and mix well with a whisk. When thickens remove from heat, add the sour cherries and let aside.

5

You can use, as well, 2-3 cups cherry pie filling.

Once the dough has risen, pat it in a 40×52 cm rectangle, spread the cold filling leaving 2 cm all around

7

then sprinkle chocolate cakes’ crumbles. (I used 400 g brownie; previously I made them with castagnaccio)

8

Roll the dough in a log

9

pinch the dough closed, and cut the buns with a sharp knife about 4-5 cm wide.

10

Place the buns in pan, cover

11

and allow to rise for 1 hour.

12

Bake for 25 minutes at 180°C.

Cool on wire rack.

15

You can drizzle icing on top if you prefer.

19

And enjoy:

17