Christmas Brioche
Ingredients
Part Massa
Part Decoração
Process
01. Place the Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for 1 minute or until a crumbly texture forms.
02. Add the egg yolks and eggs and mix on low speed (speed 1) for approximately 5 minutes or until homogenized.
03. Gradually add the fresh yeast and cold water, mixing at high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Add the diced apricots and mix on low speed (speed 1) for approximately 1 minute.
05. Divide into 50g portions. Round the pieces into balls.
06. Cover with plastic wrap. Let rest for 10 minutes.
07. Round them again and place eight portions in each previously greased loaf pan (20 x 9 x 5 cm).
08. Ferment in proofing chamber (32ºC) for approximately 1:30 hours or until ready.
01. Soak the almonds in water for 30 minutes.
02. Drain the water and set the almonds aside.
03. Brush the dough with beaten eggs.
04. Decorate with almonds and cherries.
05. Sift Zeelandia Icing Sugar over the pieces.
06. Bake at 180ºC for approximately 25 minutes in a deck oven.
Tips
- Almonds can be replaced with whole cashews.
Yield
11 Units of 410 g
Equipment
Mixer , Oven , Sieve , Loaf Pans , Brush , Proofing Chamber
Suggested shelf life
72
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 155 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 2.4 | % VD (*) |
| Aç adicionados (g) | 1.9 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 7.2 | % VD (*) |
| Gorduras saturadas (g) | 3.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 136 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Christmas Brioche
Ingredients
Part Massa
Part Decoração
How to make it
DOUGH
01. Place the Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for 1 minute or until a crumbly texture forms.
02. Add the egg yolks and eggs and mix on low speed (speed 1) for approximately 5 minutes or until homogenized.
03. Gradually add the fresh yeast and cold water, mixing at high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Add the diced apricots and mix on low speed (speed 1) for approximately 1 minute.
05. Divide into 50g portions. Round the pieces into balls.
06. Cover with plastic wrap. Let rest for 10 minutes.
07. Round them again and place eight portions in each previously greased loaf pan (20 x 9 x 5 cm).
08. Ferment in proofing chamber (32ºC) for approximately 1:30 hours or until ready.
01. Soak the almonds in water for 30 minutes.
02. Drain the water and set the almonds aside.
03. Brush the dough with beaten eggs.
04. Decorate with almonds and cherries.
05. Sift Zeelandia Icing Sugar over the pieces.
06. Bake at 180ºC for approximately 25 minutes in a deck oven.
Tips
- Almonds can be replaced with whole cashews.
Yield
11 Units of 410 g
Equipment
Mixer , Oven , Sieve , Loaf Pans , Brush , Proofing Chamber
Suggested shelf life
72 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 155 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 2.4 | % VD (*) |
| Aç adicionados (g) | 1.9 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 7.2 | % VD (*) |
| Gorduras saturadas (g) | 3.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 136 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.