Kringel

8 oct. 2017
2 min de lecture

Voici la dernière recette de cette semaine, mais pas des moindre !

- Kringel (brioche) : https://www.196flavors.com/fr/estonie-kringel/

Nous avons remplacé le beurre par de la margarine, le lait par du lait végétal (amandes, coco, soja, ...) et les œufs par 60 g de fécule de maïs et le jus d'un citron au moins. La consistance du mélange fécule de maïs-jus de citron doit être liquide quand on n'y touche pas mais résistante quand on le mélange.

//Here is the last recipe of the week, but not the least !

Kringel (brioche)

For 4 brioches

Ingredients :

Flour : 1 kg

Warm coconut/soy/almond/… milk : 20 cL

Sugar : 8 tablespoons

Corn starch : 60 g

Lemon juice : 1 lemon at least

Baker’s yeast : 20 g

Margarine : 100 g

Salt : 1 teaspoon

Margarine : 60 g

Powdered almonds : 130 g

Soy cream : 25 cL

Tapered almonds : 1 handfull

Brown sugar : 5 tablespoons

Vanilla extract : a few drops

Chocolate chips : optional

Preparation

Step 1

Boil the soy cream and whip it so that it grows bigger. When it cools down a little, put it in a bowl. Add the brown sugar, the vanilla extract and the powdered almonds in the bowl and mix them together.

Step 2

Heat up the margarine so that it gets liquid. Add it to the bowl and mix until it’s smooth. Call it A.

Step 3

In another bowl, mix the yeast, the sugar and the warmed up milk (around 36°C) then let it stand for 15 minutes. Call it B.

Step 4

In a small bowl, put the corn starch and the lemon juice. Mix them together The texture will be liquid when you don’t touch and strong when you do. If it’s not liquid, add some lemon juice. Call it C.

Step 5

In another bowl, mix the flour and the margarine until you get and sandy mix. Make a hole in the middle and put the C mix in. Add then the B mix slowly while mixing. Add the salt. Knead until you get an unsticked and flexible dough, it should be around 10 to 12 minutes.

Step 6

Put the dough in a big container (like a pot), cover it with a piece of fabric and let it stand for 45 minutes in a not-windy space. It should get twice as big.

Step 7

On a flat area with flour on, separate the dough in 6 equal parts. Flatten each one in a rectangle shape with a rolling pin.

Step 8

Put A mix on the rectangles and sprinkle tapered almonds and chocolate chips on.

Step 9

Roll the dough on itself and form a tight cylinder. Cut this cylinder in 2 equal parts.

Step 10

Braid the 2 cylinders together and join the ends to make a round. Make it tight. Do as well with the other cylinders.

Step 11

Cover with a piece of fabric and let it stand for 30 minutes in a warm space.

Step 12

Preheat the oven on 355°F.