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
Orange and rum mixture
Dough
To shape
To serve
How it's done
Orange and rum mixture
Place the orange zest, honey, rum and vanilla paste in a small bowl, mix, set aside, leave to soak for approx. 30 mins.
Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the milk and egg with the reserved orange and rum mixture and knead into a soft, smooth dough using the dough hook on the food processor. Add the butter and continue to knead for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To shape
Divide the dough into 4 portions. Remove a walnut-sized piece from each portion and shape into small balls. Shape the remaining portions of dough into balls on a little flour, make a well in the middle, place a smaller ball on top. Place the brioches on a baking tray lined with baking paper, cover and leave to rise again for approx. 30 mins. Whisk together the egg yolk and water, brush the brioches with the mixture.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave to cool on a rack.
To serve
Cut open the brioches and spread with jam shortly before serving. Top the brioches with the scoops of ice cream, serve immediately.
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