This fingerlickin delicious Brioche is perfect for sunday mornings, or afternoons, and I promise even as a nightly snack it works!
- 500 g flour
- 7g dry yeast
- 250 ml milk 3,5%
- about 80g warm and soft butter
- 50 g sugar
- 1 pinch of salt
- 200g marzipan
- 100-200g grated almonds
- 2 egg white
- 1 tablespoon sugar
- 2 sips rum (make sure it's good one, better do quality control 😇)
- 1 tablespoon lemon juice
- 5 tablespoons powdered sugar
- a little water
- pre-heat the oven at about 50°C
- Warm the milk (it shouldn't boil, just be warm so that the yeast dissolves more easily and can pre-rise)
- dissolve the yeast in the warm milk
- mix milk, flour, butter, sugar and salt and knead it wir about 10 minutes (dough rises more easily then)
- place the covered dough in oven on lowest rack and let rise for approx. 15 minutes -in the meantime, you can quality-control the rum and/or prepare the filling
- melt some butter in the oven in a loaf pan
- mix almonds, marzipan, egg whites, sugar and rum and set aside
- take the dough out of the oven
- roll out the dough so that it is about the size of a baking tray
- spread the marzipan-almond mix on the dough
- roll uup the dough
- cut it in half
- twist both strands
- make the dough fit into the greased loaf pan
- bake for ~45 minutes at 160° C on lowerst rack, check from time to time that the brioche doesnt get too dark. If so, cover it with some baking paper and lower the temperature.
- prepare the icing by mixing lemon juice and powder sugar. If needed, add some water
- Take the brioche out of the oven and spread the icing on it, let cool down
Bon Appetit