brioche dough pastries: bakery kkvkvk grape Switzerland tradition
by Sandra
Random posts
Apple cake, caramel Nappage
Dark Chocolate Mousse
(No Ratings Yet) 
Loading ... * A Kingdom for KKVKVK # 16 *
Difficult to find a theme that had not been found after 15 editions: macaroons, pastry, shortbread, bread, ravioli etc. .. but not yet brioche! And as we are at the beginning of January, I propose to KKVKVK # 16 dessert in the spirit of the times: a brioche royal!
Principle of the game: to make using the recipes here (at the option 2) or other crown brioche, send me the picture of his creation in jpg not to mention his name, the name of the blog and the link to the ticket issued for the occasion and for those who have no site or blog, just a photo and the recipe if it is different from those shown here .. it before Thursday 18 January 0000 crime!
These crowns were made by hand so that everyone can participate with or without utensils sophisticated but everyone does as he likes to knead: map, robot .. choice.
Boulange good!
(for 6-8 people) - 500g flour T45
- 2 DC instant dry yeast or 15g fresh yeast baker
- 150g sugar
- Salt 1 cc
- 5 eggs
- Cs 1 orange flower water
- 150g butter
- 100g candied orange peel
- Décor: apricot jam, sugar, grain, fruit (cherries, angelica, orange)
My tip: To avoid adding too much flour, it is necessary to "clean" water without the hand that kneads because in general, because it is full of soft dough ball that is very sticky. To do this, simply sprinkle flour a veil on her palm and rub with his other hand.
When the dough becomes homogeneous, add the butter several times by putting 3 or 4 small pieces into the batter each time and working it up incorpoeation complete. In practice, the dough forms a firm ball becomes sticky and seems to be apart. Without adding more flour as the minimum (just a veil) to the dough will not stick more to the work surface, knead vigorously for at least 10 minutes: the dough comes together again in a ball uniform, which is becoming more and more flexible and elastic, smooth and silky. To the touch, it must do the same effect as a piece of tape: it sticks to the hand but no residue adheres there.
My tip: there are several aniè m res of kneading dough. consiste à travailler la pâte posée sur le plan de travail. The classic illustrated here is to work the dough placed on the work plan. For pasta sticky like this, I prefer to use another method of raising the dough shoulder height, the type on the work plan (which flattens) and then retreat to the bottom-rolling up, the return to his far right (it spontaneously 1 / 4 turn) and repeat the operation. For a demo clearer, I recommend this video (traditional french bread).
Form a ball by incorporating as much air and then put in a bowl. Cover with film and a food kitchen towel and let rise 6 to 8 at room temperature. The dough will have little notice, this is normal.
Pour the dough on a work plan lightly flour and flatten gently with the palm of the hand. Place candied orange peel, cut into small pieces (or a mixture of orange peel and candied fruit), fold the dough on top and knead a few minutes to distribute the fruit inside. Form a ball regularly and flatten legèrement.Couvrir relax and let 15 to 30 min.Pour form the crown, marking the center with two fingers flour, pushing up the work plan to form the hole and then enlarge the hole with 2 hands without much force on pulp to avoid the tear (the best is to put its hands into the hole and turn the dough in the air). The hole must be excessively large (over 10 cm in diameter) as the dough rises for dressing and cooking, it may be closed if it is too small.
Gently reshape the crown for its regular and onto the buttered baking sheet or lined with parchment paper. Place in the center of the crown returned a bowl with a diameter slightly lower (taking care of the butter or covered with parchment paper).
Cover and let rise 1h.Préchauffer oven 5-6 th (170 ° C). Dorer the crown to the whole egg beaten with a pinch of salt. Oven and bake the crown in about 45 minutes covering the foil after 30 min.
Let cool and then the crown to his decorating taste with sugar grain and fruit stuck using the apricot jam diluted in warm water (cs 1 each).
Fabienne ou encore chez Lolie et d’autres encore ici , là , là ou là et encore là et là . You can also find a recipe for baking Fiji queen or at Fabienne or at Lolie and others here, here, here or there and still here and there. Without forgetting the "exotic" of Laurange.
Crown of Kings Switzerland
(for 6-8 people) - 500g flour T45
- 2 DC instant dry yeast
- 50g sugar
- 270ml milk
- 1.5 cc salt
- 1 cc powdered vanilla or lemon zest
- 1 egg
- 100g butter at room temperature
- 100g golden raisins
- Décor: apricot jam, almonds and sugar grain
In a bowl, mix 100 - 150g of flour (from the total 500g) with the yeast and add 1 cs sugar and 100ml milk. Mix with a wooden spoon, you have to get a semi-liquid paste. Sprinkle the surface of 2 or 3 cs flour, cover with a kitchen towel and let rise 30 to 45 minutes depending on the temperature of the room.
Preparation of pulp
In a large bowl, add the remaining flour and mix with salt, sugar and vanilla (or grated rind). Digging a well: pour in the egg and milk and the yeast leavening mix and start from the center with your hand or a wooden spoon. When dough forms a ball that comes off the walls of the bowl and place on a work plan lightly flour and continue to work 5 minutes. Add butter in small pieces by putting in the dough and kneading as. After incorporation of the butter, continue to knead the dough vigorously for 10 to 15 minutes: the dough should become more flexible and elastic and its surface should be smooth and satinée.Mettre dough ball in the bowl, cover with film and food kitchen towel and let rise about 1h30 (the dough should double in volume).
Pour the dough on the work surface lightly flour, flatten with the palm of the hand and add the raisins. Knead 1 or 2 minutes to distribute the grapes into the dough.
Divide into 9 pieces: 8 pieces of the same weight (95g around here) and 1 piece larger (by 350g). Shape each piece into a ball regularly (technical HERE) beginning with the largest that the deposition at the center of the buttered baking sheet or lined with parchment paper. Arrange the remaining 8 balls around in the space of 1 to 2 cm (more regularity, have small balls 2 to 2 diametrically opposed to the center). You can also arrange in a buttered mold round of 26 cm diamètre.Couvrir and let rise 1h.Préchauffer oven 5-6 th (170 ° C). Balls Brush Brush with beaten egg and sprinkle some salt slivered almonds (or sugar grain) at the top of chacune.Enfourner and cook 30 to 40 minutes about possibly covering with foil after 10 minutes of cooking if the crown colors too quickly.
Let cool crown before putting on a grid and then brush gently brush with apricot jam diluted in warm water (1 jam cs cs + 1 hot water) and sieved.
là aussi ) ou encore ici par exemple. Other revenue crown Swiss are available from Betty Bossi (again) or here for instance.
Print This Post by Stéphane
by Stéphane
PS: I will not say anything but I do not think less for Marie-Antoinette 
by irisa
Good! Well it only remains for me to roll up my sleeves! That's a nice theme of winter when we need these delicious smells that invade the house!
by Béré
Ah ... this is a perfect theme!
I love making the bakery, buns and in particular (although I regular rate), bein good will I have to make! I missed the 15th edition, not this one!!
And yet for your pavlova bravo!
by Mitsuko
But but but I know nothing about this thing! Going to have to inform me ...
by Laudy
This is simply perfect! I love the buns so I think I'll have me kiki! And thank you again for kiki15 bravo!
by Colette Cayenne
They are magnifiques.Mes best wishes for 2007 and your blog continues to live, I like him a lot.
by Papilles and Pupils
I had a hunch:))
I am the first participant. Here is mine:
http://papillesetpupilles.blogspot.com/2007/01/royaume-brioche-des-rois-provenale.html
and
http://papillesetpupilles.blogspot.com/2007/01/galette-des-rois-brioche.html
by Mamina
I've never made brioche, I will participate this time? I think ....
by Helen
Good, and I feel that I will still fight with myself. But I like this idea. Forward and once again good year.
by Audrey
brioche excellenet idea!
by lorette
This is a fair return of things ;-))
C funny, I just cooked a crown which is currently in the oven and I'll take a picture when it is out (hey, it sounds ;-)) to put it on my blog within the next hour or 2 then is, I sign my first participation in KKVKVK ...
by Dorian
A bakery that Kiki ... necessarily in a mess! In any case this is a very nice theme that will help to discover or rediscover this kind of preparation is not good ... all this, but must now face the sleeves and in front!
by sylvieaa
First, I do not think t'avoir appreciation for the KKVKVK pavlova, Trop belle your achievements (I voted for you). And the new topic I like, I'll try not to do so at the last minute as usual.
by Tit '
KKVKVK worthy of a hand mixers Sandra! For the time is a bit short for me ... More than 15 days and a life a little upside in birds in the coming days. It will be hard!
by emy
hummm! my time, I have not participated in any kkv but I'll try ... it will be a test of kings brioche, a first for me! sandra thank you!
by Manue
Sandra this great idea, you think that I'm like o)))!
I'll play the game fully, and without a map with baker's yeast in a small square ....
by UnPetitCaillou
I do not know if I go into the cake, for against the link is amazing! Thank you very much for this resource!
by clem
I love making scones, only I find the time? ;-) I think ...
your pavlova were fabulous!
by Hélène (Cannes)
Ah, this kiki then, I gladly glue. I will work this weekend!
Grosses bises
Helena
by confituremaison
Sandra congratulations for having won the kiki15 and for this theme. Dorian that was beautiful, the port follows the logic. I will try to participate ... I always train late ... Anyway, I am delighted to see in advance what promises kiki # 16!
by Audinet
I've never made brioche otherwise than in the map ... but I had already planned to make a cake angevine (a bit like Provence, but without the candied fruit) on Sunday promised I put too!
by amy (zesardine@hotmail.com)
Happy. And one that you won with your pavlova which were simply magical. And two that you back to the bakery and we proposed that we include. And three, to learn that even non-bloggers can participate. I squeeze. completely unknown could seduce? Mouais ... We'll see. Or not. In any case, congratulations again, I voted for you and glad it again.
by zapbook
great idea!! I once put this weekend, or perhaps earlier if I craque, bizz
by aurel
I will essyaer ...
But the cake is still a difficult step for me because I s start!
M'enfin that nothing ventured, nothing gained right?
Happy New Year 2007 Sandra!
by Gracianne
Chouette a brioche!
We will learn, thank you Sandra!
by Sand1972
Encore Bravo to you for this brilliant victory! This Kiki me again of the eye to follow ... So
Sand1972
When Appetite Va., while Go!
by Thalia
What great idea kkbidule.
And it goes well you more o)
Congratulations on your victory for the pavlova.
Your crowns are beautiful. But I expected to see chocolate in Switzerland, will know why?
And by the way, Happy New Year to you and all those you love.
bises
by MIECHAMBO
That is a theme that attracted me but I'll find something original to offer ... ... ... that's another story.
I will do my best to participate this time and not be "in trouble"!
Friends
Michèle
by nap
Ok, this is a sign, if my yeast inflates this time is that the kiki is magic!
Bravo for pavlova!
by tarzile
I am glad to know that Provençaux are a crown of this type. I'll risk myself, even if the bread and me ...
by MISTOUFLETTE65
All this attracted me, but no time right now dommange!
Congratulations yours are superb.
by auntie jo
First of all, congratulations! Then, good year, all your wishes come true, health & happiness for you and your family!
good idea for the kkvkvk # 16, a topic! I will follow with attention and pleasure
bises
by Fiji
you are the "queen baking"
with these beautiful buns!
and all your other creations ...
biz
by a cloud of milk
I do not know if I dare get into the manufacture of a brioche ????????????? I think.
by Anonymous
It is superb Provençal brioche ta! As beautiful as that of my baker. You gonna make jealous!
Céline
http://www.cuisinedusud.Fr
by Linon
That is my contribution:
http://linon.over-blog.org/article-5149234.html
Thank you for your great idea ...
by Anonymous
Firstly HAPPY NEW YEAR to you and your family and then bravo for the "Pavlova" which reminded me of my past dancer (distant eh ...) and then as I have never participated in any kkkkkkkkkk and I 'll be trying my luck, who knows? in any case good Boulange a toi
Garance
Pop by Cuisine
Bravo to you!
So I've just started the leavening yeast ... to the stage after j'enlève 100 ml to 270 ml of milk or I should add all of the 270 ml?
Yes, I know I'm no but this is my first crown Switzerland
by lory
Cuckoo!
For my crown of kings, this is my url:
http://free-cuisine.over-blog.com/article-5149265.html
This crown is made by hand, because I have no map.
A good day
ciaoo
by Lilo
I fully agree with Stéphane, the challenge is mainly due to the success of the technique, the rest is superfluous saying. The bakery is not my enemy, I never really dared to go look for fear certainly fail. J'attaque currently Moroccan bread, my second baptism will be this time for the cake and I can not wait to start! I shall put aside the robot to do everything by hand, we'll see! In any case, I congratulate you for this choice 
by Domie
I'm happy to join an kkvkvk
I started in the bakery and it is not easy, but I persevered and it works ... I think I'll take taste.
by mickymath
you have a blog extraordinarily beautiful! t'en I delighted! and even for kiki bravo! bises micheline
by aurel
Rôvoilà mine 
http://aur.niaouli.org/2007/01/05/112-mon-premier-kiki-ou-la-bobob-couronne
Sandra Good Sunday
by lucile poppins
Congratulations on your great pavlova ... I start with the KKVKVK # 16, Here is the page (I am not sure of having sent to the correct address, so I put it here just in case ...)
http://sijyarrive.canalblog.com/archives/2007/01/06/3616171.html
by Hafeman
So voila, I realized the first biroche but I find the little airy crumb. I had to miss something?! As against the taste is great!
Thank you for the recipe
by isabelle
sandra allo
I've sent my participation by mail ... but when in doubt .. I'll put it here
http://lesgourmandisesdisa.blogspot.com/2007/01/pour-le-kkvkv-16-des-joyaux-pour-une.html
Good Sunday
by Thalia
Thank you for the info on diamonds.
If I do not close the real Scottish shortbread is because they do not egg o) unlike diamonds.
Bye, bye and thank you for your passage o)
by zapbook
and you mine
http://zapbook.canalblog.com/archives/2007/01/07/3625262.html
I send you all by mail immediately
bizz
by marion
I do not throw, but a big thank you for this beautiful crown in all cases it's always great!
by Hélène (Cannes)
This is done!
I leave you the address of the photos.
Grosses bises
Helena
http://questcequonmange.blogspot.com/2007/01/une-couronne-des-mille-et-une-nuits.html
by fiji
Here is the link of my participation in kkvkvk:
http://fidji.canalblog.com/archives/2007/01/07/index.html
biz
by Anonymous
CEQ is ue I? Here are my good Galette, the recipe requires some alterations, it will be online on the same post before 18 ...
GARANCE
http://lemondegarance.blogspot.com/2007/01/pas-facile-dtre-la-reine.html
by emi
that's it! I have sent my participation by mail, but I put the link to my ticket to this topic here:
http://1airdefamille.canalblog.com/
@ Bientôt!
by Lolie
very good idea! I'll try for once to participate in a kiki ... it would be nice anyway!
there's more than ...
(thank you for the link )
by missval
that's it, I started!
Here is the link to my briochettes:
http://missval.canalblog.com/archives/2007/01/09/3634755.html
Thank you
by vanessa
hello,
I did not pay attention to the new theme, but as I recommended, I give you the link for my participation:
http://vanessacuisine.canalblog.com/archives/2007/01/09/3634029.html
by Marie-Laure
I have sent an email with the photo and information about my message.
Should I give you the address here: http://autresdelices.blogspot.com/2007/01/brioche-des-rois-provenale-kkvkvk-16.html
by Poumette
Coucou Sandra, as you called me on my blog, I will participate in kiki with "my crown brilliant." I like that name you have given him: o) (sorry to answer them here, but I did not find your mail on your blog)
by Natthou
Ben and I am delighted to participate in my first KKVKVK # 16!
I put on my bread to send my participation time!!
by sysenga
Hello, congratulations for your well-deserved victory and the beautiful theme that you have launched.
Here it is, too, I made my cake, here's the address:
http://ideesnocturnes.canalblog.com/archives/2007/01/09/3645684.html
The picture I have chosen is the penultimate.
by amy (zesardine@hotmail.com)
I made a ...
and suddenly, I'll start a blog. Ben yes, it came a lot of ideas. A theme in any case. Who m'enchante in advance.
I'll put it all in before t'envoyer of my participation. It is next Thursday eh?
and also we can send two photos if two buns?
The first of the day contains a pistachio frangipane and chocolate ... ptit little compote of dried apricots and orange ... with pieces of pistachio. Well I will explain in more detail in the blog to be born (and why this obession of pistachio ...). There was just to invite to the variety.
In any case, on behalf of my brain boiling (happy to find them! Are full now? Zetes sure?) And taste of my daughter and her Dad ... thank you sandra.
by Christelle
there it is, this is my first participation. I am delighted.
My photos are waiting for you on my blog.
Thank you in advance to come and take a look.
I love bread, it m'éclate and it relaxes me.
by Virginia
My kiki not cooked!
http://blogourmandise.canalblog.com/archives/2007/01/12/3665799.html # comments
It can not delay out of the oven!
by Virginia
Now it is cooked!
I have a better picture tomorrow. But if I can not wait, there is one here:
http://blogourmandise.canalblog.com/archives/2007/01/12/3665903.html # comments
by Natthou
Hello,
My participation in KKVKVK # 16
Okay I admit that my brioche do not "royal" but the important thing is to participate!
the link:
http://cheznatthou.canalblog.com/archives/2007/01/12/3667637.html
anyway I send a mail to the judge!
good day
by chinthoi
Well, I just sent by mail to my first KKVKVK whose picture is here
http://membres.mezimages.com/agrandir_membre.php?na=chinthoi&fi=/012007/KKK16.JPG
I used the recipe on Lucan patapaton:
http://www.patepaton.com/forum/viewtopic.php?t=2013
Good day!
by Anna (Mesmetsetmoi)
Bravissimo for pavlova!
And I participate in this KKVKVK # 16
My crown is in the process of cooking precisely!
Gros bisous ... and Happy New Year to you and all yours!
by Anna (Mesmetsetmoi)
Well that's it! My involvement in KKVKVKopus16 blog is about ...
http://mesmetsetmoi.mabulle.com/index.php/2007/01/13/39054-kkvkvk16-et-la-marzipan-buchteln-couronne
Sandra thank you for the organization and for the idea!
Bises
Anna
by Béré
Well ... I am not super yet decided, but I t'envois my participation before the deadline, I promise ...
by Jane
I put time, but here is the address of mine. Only thing I forgot to mark 1c. tablespoon orange blossom and a little more flour (1-2c. tablespoons)
http://saveursdefamille.canalblog.com/archives/2007/01/07/3624727.html
by Anouchka
And here is my participation. I did 2 tests and brioche Royal is the 2nd which was the most conclusive. I think I referai soon this recipe!
Good luck again for the entire organization.
Here is my recipe:
http://anouchkaramel.canalblog.com/archives/2007/01/15/3694873.html
by Charline
Hi Sandra, I have sent my participation and that of my mother by email, I just wanted to make sure you had them well received. Again thank you for this topic!
by Mamounette
Kikou Sandra, I also sent my participation via e-mail but I give you the link in case!
http://mamounette85.canalblog.com/archives/2007/01/17/3717194.html
bon courage pour la mise en place
by Laudy
Hi Sandra,
I just published my participation:
http://ptitsgourmands.canalblog.com/archives/2007/01/18/3726669.html
For the first photo. You wishing that I'll return the information by mail?
Good luck to the organization, for votes soon: o)
by Omo_chakir
Hello, I'm a little late but in time anyway!
My participation
http://omochakir.canalblog.com/archives/2007/01/18/3731599.html
The first photo is the one chosen for the competition.
Anyway thank you for this wonderful theme that introduced me to are full of good new recipes ...
Vive le Kkvkvk ...
Congratulations to all who participated!
by Annie
I have already left somewhere, but I do not do wrong by posting it here too, under the original message. Here is my contribution to KKVKVK (still have not chosen the photo). As this blog is brand new, I am counting on you ... to make it live.
thank you.
http://dedicacessen.blogspot.com/2007/01/rekkvkvkpitulons-donc.html
by tatyval
damn, I have a little late because the process is just that I decided to do my crown force voiir all tickets parades and especially to tell me that we should not remain a failure, bein my other VYes brioches are not completely satisfied. good is not serious even when I go!
by Bergamot
My participation
Babies Kouglofs Chip chocolate and caramel:
http://bergablogue.blogspot.com/2007/01/bbs-kouglofs-aux-ppites-de-chocolat-et.html
I choose the first picture, in other words:
http://bp3.blogger.com/_NmFLsOnnU1M/RbDr_nyvnhI/AAAAAAAAAK4/EPiUSrbUOIk/s1600-h/kouglofs 009. jpg
Good luck to the organization, kisses,
Bergamot.
by Claire
Here is my participation ...
http://assiettedeclaire.canalblog.com/archives/pate_levee/index.html
I have sent an email to the photo, I chose the first of the article ...
by Manoli
Hop here's mine, I hope to be in the battery time ... what race last minute!
by Helene
I am disappointed because I was on vacation and I could not participate. How do I know when is the # 17? I do not want to miss it this time. Thank you.
That attracted me a lot more than the meringue, my enemy
Brioche, my heart is yours (uh?) Very nice theme, which refuses to return sophistication techniques that have been controlling prior to more complex. Charming. With hot chocolate time.