I opened a French version of my blog few weeks ago. I am translating and translating. In my mother tongue so that’s not so difficult; but it’s taking me a lot of time :).
The opening of the French version means finding new ways and websites to advertise my blog in French. I discovered hellocoton.fr. This is an outstanding community. I love finding new recipes there and I discover thousand blogs so interesting.
I just registered to the newsletter of Paprikas, a great French blog and this morning I received an email. A challenge! I never had the chance to participate to a cooking challenge neither in English nor in French. But this strange brioche was seriously tempting me.
I looked around in my kitchen and I had almost everything: flour, sugar, fresh yeast, milk, egg and salt. Sadly I was missing butter and vanilla flavoured sugar. I could have made this recipe without vanilla flavoured sugar; but without butter wasn’t really an option. Half an hour and one grocery store after. I am standing right in the middle of my kitchen with my computer ready to bake this diabolical spiral brioche.
I chose to fill my brioche with an apricot jam. I made this marmalade last year; but you can also buy one.
Apricot diabolical spiral brioche
- 300 gr. of flour 0.6 lb. or 2.3 cups
- 50 gr. of sugar 1.8 oz. or 0.4 cup
- 10 gr. of fresh yeast
- 13 cl. of milk a bit warm (4.3 oz. or 0.5 cup)
- 80 gr. de beurre 2.9 oz. or 0.35 cup
- 1 egg and 1 egg yolk
- 8 gr. of vanilla flavoured sugar
- 1/4 teaspoon of salt
- 35 gr. of melted butter 1.25 oz. or 1 tablespoon
- 100 gr. of apricot jam
- 1 tablespoon of chopped almond 3.57 oz.
- Warm milk and dice butter.
- Dissolve yeast in warm milk.
- Mix flour, salt, sugar and vanilla flavoured sugar in a mixing bowl or using a food processor.
- Pour milk with yeast and egg. Mix until there is no more liquid.
- Knead by hand or using food processor until you get an homogeneous dough. Dough will stick; however more you knead less it sticks.
- Cover with plastic wrap. Leave to raise for 1 hour and 30 minutes. Dough size must double.
- Put on a greasproof paper with a bit of flour. Roll out dough and make a rectangle.
- Brush melted butter on dough. Cover with apricot jam. Roll dough crosswise. Like to make a roll cake.
- Cut edges and reserve.
- Make a circle with rolled dough.
- Cut dough circle each centimeter using a cisor (not completely) and push one little circle inside and one outside and so on.
- Place the two edges inside.
- Leave dough to rest 40 minutes more.
- Preheat oven to 180°C.
- Mix egg yolk with 2 tablespoons of water. Glaze carefully.
- Bake for 20 minutes. Spread chopped almond and bake another 5 minutes.
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