PureSpelt brioche royale
Preliminary time: approximately 8 hours each to cool and rise
Preparation time: approx. 30 minutes
Baking or cooking time: approx. 40 minutes
Ring mold cake pan, 22-24 cm in diameter
Scalded grain (Brühstück)
1.7 dl of water
130 g of PureSpelt white or semi-white flour
400 g of PureSpelt white or semi-white flour
1 1/2 teaspoons of salt
50 g of sugar
1 packet of vanilla sugar
10 g of yeast, crumbled
1 tablespoon of orange blossom water, to taste
1 tablespoon of lemon juice
175 g of butter, cold, cut into pieces
Optionally a little milk
Butter and flaked almonds for the cake mold
A little powdered sugar and granulated sugar
Candied fruit, according to taste
Scalded grain (Brühstück): Bring the water to the boil, add to the flour while stirring, continue stirring until the mixture is compact and smooth. Allow the mixture to cool. Cover and refrigerate overnight.
Dough: mix together the flour, salt, sugar and vanilla sugar. Add plucked pieces of the scalded grain and then add the rest of the ingredients for the dough. Knead briefly into a soft, smooth dough and allow to rise, covered, at room temperature for 3-4 hours. During this time, punch down or fold the dough several times. Then form the dough into a roll on a lightly floured surface and place in the buttered cake mold sprinkled with flaked almonds. Cover and allow to rise for 2-3 hours until the dough just reaches the edge of the mold.
Bake the brioche for 40 to 45 minutes in the lower half of the oven preheated to 180°C. Remove from the oven, allow to cool briefly in the pan, then turn out onto a wire rack. Decorate while lukewarm or cooled and serve fresh.
IG Dinkel, Judith Gmür-Stalder