Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Yeast dough
Vanilla custard
To shape
To glaze
How it's done
Yeast dough
Mix the flour, salt, sugar and yeast in a bowl. Add the water and butter, mix, knead to form a soft, smooth dough using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Vanilla custard
In a pan, whisk the milk and all the other ingredients up to and including the egg yolk, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Pour the custard into a bowl through a sieve, transfer to a disposable piping bag, leave to cool, then chill for approx. 2 hrs.
To shape
Divide the dough into 10 portions, shape into circles (each approx. 10 cm in diameter), place on a baking tray lined with baking paper. Pipe the vanilla custard in the centre of the circles, place one apricot half (cut side down) on top of each, sprinkle the almonds around the edges. Leave to rise for a further 15 mins.
To bake
Approx. 12 mins. in the centre of an oven preheated to 180°C.
To glaze
Heat the jam and water in a small pan while stirring. Brush the warm brioches with the glaze. Dust with icing sugar before serving.
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