Here’s a new brioche recipe, with a pretty visual, since these individual creations are shaped like a flower. They are filled with ground almonds, raspberry jam and a pinch of cinnamon, then covered with lemon glaze.
Will you try this recipe for your next brunch or breakfast?
Prep Time: 50 minutes
Rest Time: 2 h
Baking Time: 25 minutes
Yield: 4 brioches
For the dough
For the filling
For the glaze
In the bowl of a food processor, combine all the dough ingredients, avoiding direct contact with the yeast and salt. Knead for about 5 minutes, until soft and smooth. Cover and leave to double in size for 2 h at room temperature.
In a bowl, combine the ground almonds, raspberry jam and cinnamon.
Divide the dough into 4 portions, and roll each into a rectangle measuring approx. 6×10 inches (15×25 cm).
Spread the filling over the top, leaving a 0.4 inch (1 cm) border all around.
Roll up the pastry rectangles from the long side. Using a knife, score the pastry rolls at an angle every 0.8 inch (2 cm), but do not cut all the way through.
Place on two baking sheets lined with baking paper. Place each roll around a small glass, spreading each “petal” slightly to form a flower-shaped wreath.
Preheat oven to 320°F (160°C).
Remove the glasses and cook for about 25 minutes.
Meanwhile, prepare the glaze: combine the powdered sugar and lemon juice. Spread the glaze over the florets as soon as they come out of the oven. Leave to cool.
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