Friday, October 26, 2007

Chinois au Miel Cacao et Amandes

A delicious brioche for weekend breakfast.

For the dough, follow the recipe as in Brioche a la Geispitzeoise**, but start with 500gr of flour instead of 750gr, and scale down all other ingredients (don't add raisins).

For the filling:
- 2 tablespoons honey
- 2 teaspoons unsweetened cacao powder
- 2 heaped tablespoons finely crushed almonds

For the frosting:
- 1 heaped tablespoon icing sugar
- 1 teaspoon Kirsch (or other liquor) + water

Make the dough and let it rise once (in a draft-free place, for at least 2-3 hours).
Meanwhile, roast the almonds in a dry frying pan for a few minutes, until they are lightly brown.
Spread the dough into a 30X40cm square (approximately).
Mix honey and cacao, and spread this filling on the dough with a brush. Sprinkle with almonds.

Make a roll, and cut about 7 slices (it might vary) of equal thickness.
Prepare a springform pan. Because some filling might leak out of the rolls while cooking (no panic!), lay a sheet of cooking paper at the bottom of the pan (I don't have cooking paper, so I cooked it directly on aluminium foil lightly sprinkled with flour). Butter the sides of the pan.

Lay your rolls in the pan as on the picture, put the whole thing back to a safe, draft-free place (inside the oven works well), and let it rise a second time (1 or 2 hours, until the rolls have well "invaded" the pan).

Bake at 190 degrees for 35 minutes.

When it is out of the oven, make the frosting by mixing icing sugar, liquor and water, and spread it on the brioche with a brush.

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