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Brioche with Cherries and Walnuts

Ivana Krasteva-PieroniIvana Krasteva-Pieroni
MasterChef
56712k380
Nadia Galinova
Translated by
Nadia Galinova
Brioche with Cherries and Walnuts
Image: Ivana Krasteva-Pieroni
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22/08/2021
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Preparation
35 min.
Cooking
40 min.
Тotal
75 min.
Servings
6
"We are ready to immerse ourselves in the pleasure, called Brioche with cherries and walnuts"

Ingredients

  • flour - 10 oz (280 g)
  • yeast - 0.35 oz (10 g) cube
  • eggs - 1 small egg
  • milk - 3.4 fl oz (100 ml)
  • butter - 2.2 oz (60 g)
  • sugar - 1.75 oz (50 g)
  • vanilla - 1 pc.
  • lemon peel - from 1 lemon
  • pitted cherries - 3.5 oz (100 g)
  • walnuts - 2.8 oz (80 g)
  • brown sugar - 2 tbsp. (for sprinkling)
  • butter - 1 lump
  • poppy seeds - 1 tbsp.
measures

How to make

Dissolve the yeast and sugar in the warmed milk. To the sifted, with a pinch of salt and vanilla, flour add the small egg, grated lemon peel and pour the milk with the yeast.

Start kneading by adding a little of the butter until it is completely absorbed into the dough.

Put the shaped dough in a bowl, cover it with a piece of nylon and leave it in a warm place until it rises. Roll out the risen dough onto a floured surface into a long and not very wide rectangle.

Grease the rolled out rectangle with butter and sprinkle it with brown sugar, pitted cherries and chopped walnuts. Roll it up into a long roll, which you then fold in half and twist.

Put the roll in the oblong cake tin and leave it in a warm place for 35-40 minutes. Spread the risen roll with the milk mixed with 1 tbsp. olive oil and sprinkle it with poppy seeds.

Put in the oven 1 bowl of cold water and preheat the oven to 340°F (170 degrees). Without a fan! Bake the brioche until it aquires a nice brown color. Cool the pastry on a wire rack and then cut it.

Enjoy! The brioche with cherries and walnuts is ready.

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