Buns «Peaches»

INGREDIENTS
flour 350-400 r + 50 g
milk 60 ml + 200 ml
yeast 15 g
butter 75 g + 100 g
chicken eggs 3 pcs. and 1 egg yolk + 1 pc.
sugar 30 t + 50 t + 90 g
salt 1/2 tsp
jam 250 g
liquor 60 g
water 100 ml
mint 2-3 sprigs
candied fruit 2 pcs.

COOKING PROCESS
1.For the dough: Dissolve yeast in warm milk and add a couple of tablespoons of flour and a pinch of sugar to brew up.

2.In a bowl, mix the brew, eggs, sugar and salt, all mixed thoroughly.

3.Sift flour and knead the dough,

4.At the end, add the soft butter and knead the dough until smooth,

5.Knead for about 15 minutes. Cover with plastic and set aside to rise to 1.5 hours.

6.After put the dough on the work surface oiled and divided into pieces of 20 g

7.Each piece of roll m / s from palms into a ball.

8.After 10 minutes, flatten each ball.

9.When flattened balls back fit, to pass on a baking sheet and flatten again more vigorously and leave already at 1-1.5 hours for the proofing covering film, not to zavetrilis.

10.Such manipulations are needed to ensure that future-brioche buns purchased hemispherical shape.

11.When the buns, brioche suit, bake in preheated oven until golden brown at 180 degrees for 10-15 minutes.

12.To mix the cream liqueur milk and bring to boil.

13.At the same time another bowl, beat egg with half the sugar until fluffy, add the sifted flour and beat well with a mixer.

14.Pour in hot milk three steps, still whisking.

15.Put on the stove and boil down to simmer, stirring constantly. As soon as the cream thickens, remove from heat.

16.Cover tightly wrap and chill completely.

17.Beat butter with sugar until the second half of the lush mass.

18.Custard Add oil, whip up a complete connection.

19.Mix together the jam and water, strain through a sieve of seeds. Add the sugar. Put on the fire and let boil. Cook for 2-3 minutes. Remove from heat, add the raspberry liqueur.
NOTE: Syrup turned out a bit too much, so you can vary the sweetness to your liking.

20.Assembling rolls. In a bowl pour the sugar. Prepare the cream and syrup.

21.On the bottom of each brioche cause cross-cut with a knife, gently push your fingers inside

22.Coat with syrup (1 tbsp. L.), Allow to soak. Just brush to grease a muffin around, but slightly.

23.When the blanks are all soaked, fill them with cream and seal the two halves.

24.Peaches dipped in sugar, rolled them like a wheel.

25.For decoration you can use orange candied in syrup, cut them into stripes.

26.By attaching the top peach.

27.The final completion of the stroke and serve mint leaves.

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