Bree van de Kamp and Martha Stewart can go get dressed
Look what DD and I made this weekend:
It’s a brioche with a nut and cinnamon filling. And it tastes as good as it looks. Recipe from here (in German! If anybody’s is interested, I’ll ask the author for permission to publish a translation and edit this post).
If you’re wondering about the title, it’s the literal translation of the French “aller se rhabiller”. I couldn’t come up with the English equivalent (if you know it, don’t hesitate to comment!). It’s a way to say “not impressive” (or in this case, not anymore). Originally, this expression was used familiarly to tell a performer or a sportsperson who has been a disgraceful failure to go back to the changing room, get dressed and clear off.
I’ll be back to blogging about sewing and clothing soon, I promise 🙂
Edit: now the recipe, with Frau Antonmann‘s permission. I didn’t copy her pictures and didn’t think of shooting my own, but they’re helpful, especially at the end when doing the braiding.
What you need:
400 g flour-25 g yeast-125 g milk-60 g butter-40 g sugar-1 egg
And for the filling: 200 g ground nuts-100 g sugar-80 g bread crumbs-250 g milk-cinnamon
Preheat the oven to 50 degrees (talking Celsius here), top and bottom set. Warm up the milk until lukewarm. Crumble the yeast into a mixing bowl and add the sugar and the lukewarm milk. Mix well until the yeast is dissolved and put for approximately 10 minutes in the oven. In the meantime, melt the butter in the warm milk jug, whisk the egg and weigh out the flour.
If after the 10 minutes in the oven, the yeast mixture has the texture of a yoghurt, then it has worked with the yeast. Add the liquid ingredients (butter and egg) stir. Gradually add the flour and knead with dough hook to form a smooth, not sticky, slightly stringy dough. Should the dough be too firm, add a little warm milk. Should it be sticky, add a little flour. Put the bowl back into the oven until… well, until it’s grown bigger, approximately half an hour.
In the meantime, prepare the nut filling by mixing together all the ingredients and two pinches of cinnamon. Set aside.
Put the dough on a suitable work surface, roll out into a rectangle and spread with the filling. Roll the dough, starting from a narrow side and cut it lengthwise with a knife. Carefully roll the two strands around each other and put the brioche on a baking sheet. Put it in the oven at 190 degrees for 35 minutes.
If you try the recipe, Frau Antonmann and/or I would love to hear from you!