Brioche with raspberries

Category: Yeast bread
Brioches with raspberries

Ingredients

Warm milk 120 ml
Fresh yeast 20 g
Sugar 100 g
Salt 1/2 tsp
Butter 110 g
Large eggs 2 pcs
Flour 500 g
Filling
Fresh raspberries
Sugar

Cooking method

  • Actually, brioches are stuffed after baking. But, the restless soul haunts after the experiment with meat waffles.
  • So, we make the dough. I kneaded in a Bosch MUM86A1 combine. Dissolve the yeast with a little sugar in half the milk. Sift flour into the bowl of the food processor, add sugar, salt, remaining milk and milk with yeast. Start mixing at a slow speed. Add eggs and, when stirring in, add butter. Do not melt the oil. It should be at room temperature and very soft. Increase mixing speed to 2. Mix for about 13 minutes. Cover with plastic wrap and proof. When the dough has increased in volume, put on the table, divide into 12 balls. Roll each ball into a good cake. Put a few raspberries and a little sugar in the middle. Pinch in a circle "in the assembly" leaving a very tiny hole. Lay out paper inserts in cupcake tins (I have silicone ones) and place the brioches with the hole up. Proof. Bake in an oven preheated to 170 degrees until golden brown.
  • The brioche is very tender, the raspberries are almost fresh inside. Try it!
  • Brioches with raspberries


gala10
Thanks for the recipe, I took it to the bookmarks, I will definitely try it.
Zhivchik
Very nice buns ...
I also liked the bowls a lot. I wanted to ask about them. Then she looked where V came from and the question disappeared by itself. Eh ...
Babushka
Thanks for the kind words. The brioches are delicious!
toffee
Babushka, and dust on top with powder? And yet, in your finished brioches, you cannot see the hole on top. It was healed during the proofing, uh ... And is it tight to roll into a bag or leave a place inside for steam and juice?
Babushka
Quote: iris. ka

Babushka, and dust on top with powder? And yet, in your finished brioches, you cannot see the hole on top. It was healed during the proofing, uh ... And is it tight to roll into a bag or leave a place inside for steam and juice?
Irina, I used powdered sugar when serving. The hole remains, but very small. When I pinched the brioches, I left room for steam, juice, and proofing. One brioche was sealed tight and it leaked from the bottom. Since I used paper inserts, this is not noticeable in the whole brioche. But when I broke it, the view is not aesthetic. I stuffed the brioches before baking for the first time, so I did it by trial. But I liked the taste very much!
Iskra
Quote: Babushka

Actually, brioches are stuffed after baking.
Babuska And how is it done ???
I really liked the brioches Impressive I'll try to cook
Babushka
Quote: Iskra

Babuska And how is it done ???
I really liked the brioches Impressive I'll try to cook
Usually the brioches are baked and allowed to cool. Then cut off the top, take out a little crumb and stuff. Then close it with the cut top. The filling can be anything: fruit or berries with jelly, chocolate, cream, cheese filling, etc.
Good luck!
Iskra
Babuska Thank you!!
kirch
Babuska, and what if you bake without an insert? Will not stick to the form? And, what do you think, if you bake with apple jam?
Babushka
Quote: kirch

Babuska, and what if you bake without an insert? Doesn't it stick to form? And, what do you think, if you bake with apple jam?
Lyudmila, I think that you can bake without inserts. I use inserts because I am too lazy to wash the molds every time. And I bake often. It will be delicious with apple jam. I would put less sugar in the dough, since the jam is sweet and the raspberries are sour. But this is a matter of taste. I even make waffles with meat! Good luck!
kirch
Thank you. I wanted to bake today, but it didn't work out.Postponed until tomorrow
kirch
Baked brioches with apple jam. Only wrong, probably pinched. During the proofing, they opened up and became like cheesecakes. But tasty. Now in line with the custard. I just don't know how to count it for 500 g of flour, 750 is a lot for us

Brioches with raspberries
Babushka
Quote: kirch

Baked brioches with apple jam. Only wrong, probably pinched. During the proofing, they opened up and became like cheesecakes. But tasty. Now in line with the custard. I just don't know how to count it for 500 g of flour, 750 is a lot for us

Delicious!
I would count it like this: divide all the ingredients into 3 parts (except eggs) and take 2/3.
... Good luck!

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