An ultra soft, almost flaky brioche with a gourmet filling! A guaranteed success!
Prep Time: 30 minutes
Rest Time: 3 heures
Baking Time: 30 minutes
Difficulty: easy
Yield: a mold of 10 inches (25 cm) long
For the dough
For the filling
In the bowl of a food processor, combine all the ingredients for the dough, avoiding direct contact with the yeast and salt. Mix until you obtain a homogeneous dough. Cover and let rise for 2 hours.
In a bowl, mix the melted butter with the brown sugar.
Degas the dough on a floured work surface. Separate into 4 equal parts.
Roll out each piece into a circle. Brush 3 circles with melted butter-sugar mixture.
Layer the circles and finish with the one that has no filling.
Roll out the overlapping circles into a large thin rectangle.
Cut out about 4-5 strips of dough and roll each strip into a snail.
Place snails in a cake pan.
Cover and let stand for 1 hour.
Preheat oven to 350°F (180°C). Coat the brioche with egg yolk and bake for about 30 minutes.
Let cool and unmould.
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