Sweet Breads
by Sandra
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Sweet bread dough: cinnamon France honey nut saffron tradition
by Sandra
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(for 15 fouaces) - 550g flour T45
- 2.5 cc instant dry yeast or 20g fresh yeast bakery
- 1.5 cc salt
- 100g honey (150g at the origin)
- 5 eggs means (about 250g)
- Saffron 1 cc
- 1 cc cinnamon
- 100ml milk
- 85g walnuts coarsely chopped (50g at the origin)
- 70g cold butter
Pour the dough on the work surface and lightly flour folded several times on itself by using the cut-paste to avoid flour (the dough is very soft and sticky enough, this is normal). Divide into pieces of equal weight: I made 15 of 75g. Regular shape into balls and place on two sheets of baking parchment paper chemisées making sure to leave enough space between them. Cover with a clean cloth and let rise about 1 hour. (Lili brush with beaten egg before the primer and again before putting).
Preheat oven 5-6 th (160 ° C).
Fouaces Brush with beaten egg with a pinch of salt and sprinkle with sugar beans or walnuts. Oven and bake about 20 - 25 minutes watching the end of cooking.
Cool on rack.
I "ve really been conquered by these fouaces to light nutty flavor and so bewitching. Even those who do not love cinnamon (I am one!) Will be captivated by the delicious smell that cooking smells during cooking: an invitation to the tasting!
Unlike fouaces by Lili, mine were not as yellow because that instead of saffron powder, I put filaments of saffron. I also recommend soaking in milk before so they can better express their fragrance and color.
By taste and convenience, I prefer to use coarsely chopped nuts with a knife (the former) rather than crushed nuts. If you prefer to use them, they can be incorporated directly with the flour.
ou fouée en accompagnement de foie gras ou de fromage de chèvre… sans oublier un bon vin blanc fruité.. My fouaces are not very sweet because I had to 150g of honey instead of 100 (that's all I have left), which also allows them to be used as their colleague the faluche Booster or as an accompaniment foie gras and goat cheese ... not to mention a fruity white wine .. Chinon, of course!
Try them, and like me, you will not fail to say Merciiiii Lili!
Source: transmitted by Lili from "Recipes Touraine our grandmothers," ED. CPE
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Bread Sweet Bread dough: France Grape sugar
by Sandra
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The Coming ..
* Extravaganza *
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(for 1 large or 2 medium fouace) - 500g flour T45
- 20g fresh yeast bakery
- 100g butter
- 150ml milk
- 3 eggs means
- 125g caster sugar
- 1 pinch of salt
- 1cs of orange flower water
In a bowl, mix the sifted flour with the sugar and salt. Digging a well, pour in eggs, yeast in a little milk (1-2cs levied on 150ml) and the orange flower water. Mix by adding the remaining milk slowly until dough forms a ball that separates the sides of the bowl (the dough should be sticky fouace, this is normal. However, if it was difficult to form a ball-homogeneous what can happen depending on the type of flour used-add a little flour until rain forming a sticky ball). Add the softened butter cut into small pieces and knead several times vigorously until thoroughly incorporated into the dough. Continue kneading by lifting and folding the dough several times in a row to incorporate air (very sticky dough initially strengthens gradually, it takes the body). Finally, it requires a slightly sticky dough, very soft and smooth. (all this can be achieved in bread machine or robot).
Cover with a cloth and let dough rest for a night free from drafts.
The next day, pour the dough on a work plan and flour lightly flour your hands. Rework the dough into the folding several times on itself and may add raisins or candied fruit). Divide into 2 equal pieces. Shape each piece into a ball or ring (forming first a flange and close by pinching the edges). Place on a baking sheet lined with parchment paper, cover and let rise about 1 hour.
Preheat oven TH5-6 (160 ° C). Brown fouaces brush with egg yolk diluted in water 1cs. Oven and cook for 25 to 30min.
Note
Source: Pastries house Florence Edelmann (Marabout)
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