– Mix Pan Brioche
- 350g brioche bread mix
- 100g soft butter
- 5 medium or 4 large eggs
- 25g honey
- 20g granulated sugar
- 15g fresh brewer’s yeast
- 60g warm milk (20°/22°)
- 1g salt
grated zest of half an orange
- 400g of water
- 200g granulated sugar;
- zest of an orange
- rum to taste (depends on desired alcoholic taste)
pour the warm milk into the bowl of the planetary mixer and dissolve the brewer’s yeast in it, add the flour and honey, operate the planetary mixer with the leaf whisk or flat whisk and slowly pour in the eggs. Mix the sugar and the soft butter into small pieces a little at a time, with the salt and the grated orange zest. Stir very well until the butter has been incorporated.
butter the baba molds with creamed butter, pour the mixture into a sac a poche, dress 50g of dough per mold and lightly give it a dome shape with a teaspoon. Put it to rise in a hot oven (heat it to 30° and then put a saucepan with boiling water inside so as to recreate the leavening compartment).
After about 1 hour 30, should they have reached the edge, heat the oven to 180° static mode and bake for about 20 minutes. Remove the tray with the baba from the oven and let them cool for 10 minutes in the mold.
in the meantime, prepare the syrup:
In a saucepan, heat the water, sugar and orange zest. When it comes to a boil, turn it off, add the rum and let it cool.
Extract the baba from the moulds, while still lukewarm, dip them one at a time in the bath. Turn them several times and squeeze them gently and place them on a wire rack with a baking tray underneath to drain the excess water. Engrave them by taking a small strip and fill with vanilla whipped cream or custard and decorate with fresh fruit. Once wet, if you don’t use them all, put them in an airtight container in the refrigerator so they will remain soft for a few days
” Blogger with an interest in Cooking and all things food!!! “
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