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Ingredients
| 400 g g | Flour Flour |
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| 30 g g | Black currants Black currants |
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| 20 g g | Baker'S Yeast Baker'S Yeast |
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| 4 TBS TBS | Honey Honey |
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| 20 g g | Brandy Brandy |
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| 1 TBS TBS | Unsalted butter Unsalted butter |
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| 1 | Eggs Egg |
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| 2 TBS TBS | Sugar Sugar |
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| 2 TBS TBS | Olive oil Olive oil |
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| 1 TS TS | Salt Salt |
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| 150 ml ml | Water Water |
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| Marmalade Marmalade |
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| Praline Cream Praline Cream |
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Mini stuffed honey brioche
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1:00 h
(1)
Method
- Put the raisins in a bowl, cover with lukewarm water and let them soak for 15 minutes.
- Drain them from the water and cover them with brandy, let sit for about 1 hour.
- In a big mixing bowl add the flour with the salt, olive oil and honey
- Dissolved the yeast in a little lukewarm water and add to bowl.
- Add the raisins with the brandy and the rest of the water. Mix all the ingredients well
- Remove the dough from the bowl and Place on a floured counter and knead until smooth and compact.
- Shape the dough into small balls that you will place on a lightly greased and floured baking sheet.
- Cover them with a clean cloth for about 2 hours at room temperature until they expand.
- Once they are ready, brush the top with egg yolk and sprinkle with sugar.
- Place in the oven and bake at 200°C for 30-35 minutes (air function).
- Let slightly cool
- Cut them diagonally in half and fill with the jam of your choice or with the hazelnut praline.