Author Topic: GF Caramelised Brioche  (Read 3127 times)

Offline bron

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GF Caramelised Brioche
« on: June 07, 2009, 07:24:46 pm »
Brioche Dough mix
Ingredients
150g milk
50g butter (room temp)
50g sugar
30g fresh yeast
3 egg yolks
350g flour Proceli
pinch salt

Caramelised Brioche
Brioche Dough mix
200g sugar
lemon rind of 1 lemon no pith
200g butter (room temp)

Firstly make brioche dough. Add milk, butter and sugar to  *: and program 1 minute, 37, speed 2.
Crumble yeast in to  *: and yolks, mix for 15 seconds, speed 3.
Add flour and program 2 mins, Knead. ::

Roll out dough, nice and thin, rectangular shape on a floured surface.
Place sugar and lemon rind in  *: and blitz 30 seconds, speed 5 to 10.
Add butter and mix 30 seconds, speed 3.
With a knife, coat the brioche with this lemon butter, then roll it up until its 3 cms diameter. Cut along (as you would a piece of foil or wrapping paper) And then cut this roll into 4 cms little rolls. Then repeat process. Until you end up with about 40 little rose buds! Place them in an oven dish (preferably glass) 20 x 25 cm approx, leaving 0.5 cm gap between each one. Leave them to rise in a warm place, until doubled in size, 1 hour.

Preheat oven 200. Bake for 30 to 45 mins until all very golden and brown on top.

The photo looks beautiful in the book, a tray of 40 rose buds!
Might have to give this a go myself! :P :P :P
« Last Edit: June 07, 2009, 07:28:11 pm by bron »
Amanda

Spain

Offline brazen20au

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Re: GF Caramelised Brioche
« Reply #1 on: June 07, 2009, 11:35:18 pm »
*drool*

i wish someone would come an make me some, i'm too tired to do it myself lol
Karen in Canberra :)
Mum to 3 including one with Coeliac Disease and 2 with autism, aiming for a paleo / AIP diet
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Offline Thermomixer

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Re: GF Caramelised Brioche
« Reply #2 on: June 08, 2009, 04:57:33 am »
Not certain about the rolling - take a free edge and strat rolling, but when you have a 3cm thickness, then cat along that length and then again roll the free edge created to make another 3cm roll and cut all these rolls into 4 cm lenghts?

Sort of like little scrolls?
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Offline bron

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Re: GF Caramelised Brioche
« Reply #3 on: June 08, 2009, 05:45:45 pm »
Sorry, its difficult to explain, and in MY english, even harder! ;D

Basically, yes, roll up to 3 cms thick, cut along, put aside and then continue rolling until 3 cms thick, cut along, put aside and continue rolling. Then when you have the rolls, cut into 4 cms little scrolls (like rose buds) and place on tray, should make 40 scrolls! Hope you understand?

When I get round to making this I will post the photos showing how, but this weekend I can't as I am going away to Germany. I am meeting my lovely brother (who is on business in Europe, from Canberra) and we will relax for 4 nights with no kids or other halves, bliss ;D And remember our lovely childhood times! And just how naughty I was! I can't wait!
Amanda

Spain

Offline Thermomixer

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Re: GF Caramelised Brioche
« Reply #4 on: June 09, 2009, 01:07:42 am »
Entiendo - muchas gracias

Just as I imagined.   __________ > @_______ > @___ > @  >>>  @ @ @
Thermomixer in Australia

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