I've been meaning to add this recipe for ages! But first I wanted to gather all the elements and tips to make sure everything was just the way I wanted…]]>
Kannelbullar / Cinnamon Roll
I've been meaning to add this recipe for ages! But first I wanted to gather all the elements and tips to make sure everything was just the way I wanted it. Here, you can either make Swedish Kanelbullar by adding a little cardamom, or cinnamon rolls without the cardamom, but adding a decadent cream cheese glaze. I've already suggested kanelsnurrer. In the end, cinnamon rolls are even easier to make. I'd like to add the thangzong method, which adds an extraordinary softness to the dough.
Ingredients
Recipe for a 37 x 22cm rectangular dish or a 30cm circular mould:
Thangzong:
- 35 g T55 flour
- 180 g semi-skimmed milk
For the brioche :
- the whole thangzong
- 465 g T55 flour
- 1 or 2 c. coffee cardamom powder for the kanelbullar version
- 75 g semi-skimmed milk
- 20 g sugar
- 1 c. coffee liquid vanilla
- 5 g dehydrated baker's yeast
- 115 g egg
- 110 g Half-salt butter
For the bottom of the dish :
- 60 g melted semi-salted butter
- 90 g brown or blond vergeoise
- 20 g honey
- 8 g powdered cinnamon
For the inside of the buns :
- 130 g melted semi-salted butter
- 210 g brown or blond vergeoise
- 10 g powdered cinnamon
- 100 g almond powder optional
For the glaze :
- 100 g Half-salt butter
- 200 g Philadelphia type cream cheese
- 35 g powdered sugar
- 1/2 c. coffee liquid vanilla
Instructions
- Start by preparing the thangzong. This will only take an extra 5 minutes, but will give your brioche a very soft texture. Pour the flour and milk into a small saucepan and whisk well to remove any lumps.
- Cook over low heat while whisking.
- The whole thing should thicken, without boiling. Turn off the heat and set aside to cool for 10 minutes.
- Place all the brioche ingredients except the butter in the bowl of your food processor. If using fresh yeast or classic dehydrated baker's yeast, dilute it with the 75g of milk before pouring into the bowl. If you have instant dried yeast, the problem doesn't arise and you can put everything together without diluting first. Don't forget to add all the warmed thangzong.
- Knead with the hook for a good ten minutes.
- Add the semi-salted butter (at room temperature it's perfect!) and knead again until perfectly incorporated, no more.
- The dough is finished.
- Cover with cling film and refrigerate overnight.
- The next day, the brioche has puffed up nicely and is quite cold. That's what we want!
- For the base of the dish, mix together the sugar, melted butter, cinnamon and honey.
- Pour into the dish and spread evenly.
- Remove the dough from the cling film and place on a floured work surface.
- Roll out into a rectangle measuring approximately 45 x 55cm. Try to keep as rectangular a shape as possible, pulling on the 4 corners if necessary.
- Mix the ingredients inside the buns, except for the almond powder, which you'll add later.
- Spread the filling evenly over the dough.
- Almond powder is not essential, but I love it! In this case, sprinkle the 100g at this point.
- Here you have two possibilities for rolling up the dough. Either in length, which will give a longer flange with a smaller diameter, or in width, which will give a shorter flange with a wider diameter. This will depend on your choice. I prefer the larger diameter. So I rolled up the width. I then divided the boudin into 8 equal parts? First, mark the dough with a knife.
- To cut it, simply use a kitchen wire. Pass the wire under the flange and place it at the mark. Pass the thread around the coil, then gently tighten the thread. This will cut the dough perfectly. If you were to cut the dough with a knife, it would crush the sausage, whereas the thread retains its circular shape!
- To prevent the cake from opening as it puffs up and bakes, place the end under the pastry.
- Do the same for all the slices you place in the dish, on top of the airy layer of butter and sugar!
- Using a small spray of water, spray the surface of the buns, then place cling film over the dish.
- In this way, the buns will swell in a moist environment.
- Leave to grow for about 2 h at room temperature. The difference in growth is clearly visible here, with the buns touching.
- Pour in around 80-90g of whole cream (not per brioche, but for the whole dish!), basting each brioche evenly.
- Bake for 40-45 minutes in an oven preheated to 155°C in fan-assisted mode.
- If you like, you can stop at this point. To make more American cinnamon rolls, the cream cheese glaze is missing. Place the semi-salted butter and cream cheese in a microwave-safe dish.
- Melt for about 1 minute, then pour in the powdered sugar and liquid vanilla.
- Whisk well, then pour over the cinnamon rolls.
- To be enjoyed warm! The buns can be easily reheated in the microwave for 15 seconds.
Tried this recipe?Let us know how it was!
Czech Christmas Braided Brioche
Here is a new recipe made in partnership with Visit Czech Republic. This time we made the Christmas braided bun. Deliciously flavored with lemon, almonds and raisins, it is composed of three layers to be stacked. Don't panic, everything is explained step by step as usual and even in video!
Tried this recipe?Let us know how it was!
Braided Brioche
It's been a long time since I've posted any bun recipes. So it's time to catch up! This time I'm offering you my recipe for braided brioche, super soft and perfect for breakfast or a snack. It is also very easy to make, you just need to make it the day before to have a dough that will rest in the fridge overnight.
Tried this recipe?Let us know how it was!
Thousand Hole Pancakes (Baghrir)
This is a recipe that I really love since I rediscovered it during my stay in Morocco. Lalla Myriam did not imagine letting me leave without making me “baghrirs” or “thousand holes” pancakes…! These pancakes are all light and airy. This way, they absorb the honey and melted butter even better. A real torture, especially when they are heated in a tagine dish, a few minutes on the fire, the time to let the honey and butter caramelize together. The baghrirs are then all soft and full of sweetness! But you can also eat them with whatever you want: jam for example. I love these pancakes and make them all the time because they take very little time to prepare and cook, are pretty economical, and are finally balanced if you don’t put butter and honey in them. I eat it instead of bread for breakfast. Obviously in Morocco, women prepare the baghrirs with measures and sometimes do not get the thousands of small holes. So I also made the recipe at home with the advice and proportions of Lalla Myriam, but I weighed everything at each try until I got the perfect recipe, to be able to reproduce for sure these famous holes which give the softness to the “thousand holes” pancakes.
Ingredients
- 370 g cold water
- 215 g fine semolina
- 25 g flour
- 10 g sugar
- 2 good pinches salt
- 1 packet dehydrated baker's yeast
- 2 teaspoons baking powder
Instructions
- Put the water in the blender container with the baker's yeast.
- Add the semolina.
- As well as flour, salt and sugar.
- Mix well for at least 2-3 minutes to obtain a smooth paste. Moreover, by mixing, we will heat the whole, hence the importance of putting cold water. At the end of the 3 minutes, the dough is warm and starts to heat up.
- Let rise 15 minutes, the dough will swell and form lots of little bubbles. If the dough doesn't bubble too much, it's not too bad! At this point, add the two teaspoons of baking powder and blend again for 20 seconds.
- Heat a small frying pan over fairly high heat. It is necessary to master the cooking and to adapt according to the result which you have in front of you! Pour a small ladleful of dough.
- If it's a Teflon pan, I just grease it with a little oil on a paper towel, every 3 or 4 pancakes.Bernard's tip: depending on the reaction of the dough (it depends on the ambient heat, the heat of the plate or the gas...) it will be necessary to put more or less dough, to let the dough spread by itself or on the contrary to help it a little by moving the pan... You have to find your own solution!
- The pancake will "bubble"!
- You should only cook on one side: this way, the pancakes will stay soft. When all the dough appears cooked (which is not yet the case on the picture!), just take it out and start again with a new ladle of dough!
- You can see the thousands of little holes. There are even holes in the holes!
- Serve the baghrirs with hot honey and butter...
Nutrition
Serving: 10pancakesCalories: 92kcalCarbohydrates: 18gProtein: 3gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 183mgPotassium: 50mgFiber: 1gSugar: 1gVitamin C: 0.002mgCalcium: 56mgIron: 1mg
Tried this recipe?Let us know how it was!