Brioche

Recipe adapted from source: https://www.ptitchef.com/recettes/dessert/brioche-rapide-au-

thermomix-fid-28503 accessed July 2018

ingredients

20 g baker's yeast (fresh)

150 g semi skimmed milk
300 g flour
25 g soft butter (soft pieces)
50 g caster sugar
1 tbsp orange blossom water
1 tsp fine salt
1 egg

Preparation

1. Pour the milk into the bowl with the yeast, add all the ingredients except the egg, making
sure to put the salt last. Knead.
2. Take out the dough from the bowl, roll it into a ball, lightly oil it if necessary and let rise
for 20 minutes in a bowl covered with a cloth
3. Knock the dough on the work surface and cut into three equal dough pieces to lengthen
them in three pieces and form a braid to put the dough into a buttered and floured cake
mold.
4. Preheat the oven at 180°C for 15 minutes.
5. Raise in the proofer for about 30 minutes at 60°C
6. Meanwhile, brush the beaten egg on the surface of the brioche and bake at 180 ° for 20
to 25 minutes

Week 1: Brioche & Baba au rhum Page 1 of 2

June 2018
 Baba Au rhum

Recipe adapted from source: https://www.ptitchef.com/recettes/dessert/baba-au-rhum-la-

recette-expliquee-en-details-fid-1569103 accessed July 2018

The baba dough: The syrup:

300g flour 750 ml water
1 tsp. salt 400 gr sugar
40g sugar 2 limes
15g fresh baker's yeast 150ml rum
3 eggs 1 vanilla pod
90g butter The decoration:
80 gr apricot jam
40 cl whipped cream

Preparation
1. In the bowl of your mixer, put the flour, salt, yeast, sugar and eggs. Knead for about 4
minutes. add butter , little by little while continuing to knead at medium speed about ten
minutes. Form a ball of dough, put it in a bowl, cover with a cloth and let it rise for 1
hour at room temperature.
2. Then make a hole in the center of this ball and spread it to form a balanced circle. Place
the circle of dough in a savarin mold previously greased, then put to rise for 1 hour at
room temperature. Then put in the oven for 20 minutes at 180 ° C. Unmold the baba and
let it cool.
3. The syrup: put the sugar, the water, the zest of 1 lime and the juice of the 2 limes in a
large saucepan. Bring to a boil and take off the fire. Add the rum and split vanilla pod
with its seeds. Cover the pan and let steep for 15 minutes.
4. Place the cooled baba on a rack, on a deep plate or other support that may contain the
syrup poured. With the help of a ladle, pour the syrup on the baba little by little to soak it
up. Refrigerate.
5. Pass the apricot jam in the microwave for 30 seconds, then pass through a strainer, to
remove the pieces. Brush the chilled baba with jam, this will make it shine.
6. For presentation, add whipped cream in the center of the baba, sprinkle with lemon zest.

Week 1: Brioche & Baba au rhum Page 2 of 2

June 2018