A most original recipe for brioche, as it has the shape of Fairy Chimneys, which are found in Cappadocia (Turkey). It is enhanced here with maple sugar, a speciality of Quebec, but it can be replaced by brown sugar.
Prep Time: 20 minutes
Rest Time: 3h30
Baking Time: 20-30 minutes at 350°F (180°C)
Difficulty: easy
For the dough
For the filling
Place all the ingredients in the food processor bowl, making sure that yeast and salt are not in direct contact. Mix until a homogeneous dough is obtained, for about 10 minutes.
Cover with a cloth and leave to double in volume in a temperate place (about 1h30).
Cut the dough into 4 equal balls.
Spread the balls in circles on the floured worktop. Brush the tops of 3 circles with melted butter and sprinkle with maple sugar.
Superimpose them one on top of the other, the last one having neither butter nor sugar on top.
Spread the superimposed circles into a large, fairly thin rectangle.
Cut 8 strips of dough, roll them up and place them in an 8 inches (20 cm) diameter mold.
Cover and allow to double in volume again (about 2 hours).
Preheat the ovent at 350°F (180°C).
Brush with remaining butter, sprinkle with remaining sugar and bake for 20-30 minutes, until the brioche is nicely golden.
Result: this is a soft brioche, which is not only pretty to look at, but also fun to eat.
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