For a friend’s baby shower, I made this berry brioche like cinnamon rolls. In addition to being pretty, it’s a nice pastry to make, not too sweet. Once you have the base of the brioche, you can always decline it endlessly.
Berry brioche like cinnamon rolls
Ingredients
For the dough
500 g T65 flour
16 g fresh baker’s yeast
55 g sugar
1 teaspoon of salt
1 egg
50 g of water
180 g milk
75 g butter
For the red fruit coulis
250g frozen red fruit
3 Tablespoon sugar
3 tablespoon of water
For the toping
70 g Philadelphia
50 g icing sugar
The juice of half a lemon
Steps
I made the rolls in a rectangular Pyrex mold that I had (size approximately 25×18 cm).
In the bowl of the food processor, fitted with the kneader, place 500g of flour and crumble the yeast on it. Add the sugar, salt, egg, milk and water. Knead until the dough is well amalgamated, then add the butter in small quantities and knead for 5 minutes.
Check the consistency of the dough. It may seem too wet to you, in this case add more flour. The dough should come off the edges of the bowl alone when kneading. It may take 5-10 minutes. Form a ball, cover with a film (to prevent the dough from drying out) and allow to double in volume.
Meanwhile, prepare the red fruit coulis. Place the frozen fruit with the sugar and water in a saucepan and simmer until the consistency is that of a jam. Reserve.
When the dough has doubled in volume, drive off the carbon dioxide and place the dough in the fridge for 30 minutes.
Place the dough on the floured work surface and spread it out in a square approximately 45cm x 45 cm.
Spread the red fruit coulis and roll the square. Cut the sausage into pieces of about 5 cm and place the pieces in your dish with baking paper (you can also grease the mold). Wait another 30 to 45 minutes.
Bake in an oven preheated to 180°C (rotating heat) for 20 minutes. Then, lower the temperature to 160°C and continue for 10 to 15 minutes.
Make the topping during this time by mixing all the ingredients with a whisk.
When the brioche is cooked, let it rest for 10 minutes. Unmold it if possible (otherwise leave it in the dish) and cover with topping.
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