Baked brioche with candied rose hips and buttermilk foam

Ingredients for Baked brioche with candied rose hips and buttermilk foam

Instructions for Baked brioche with candied rose hips and buttermilk foam

To prepare the Baked brioche with candied rose hips and buttermilk foam recipe, please follow these instructions:

Use preferably a small mixer or electric beater with dough hooks on. Soak yeast in the water and add the salt and sugar. Add the eggs one at a time, in flour and stir the batter smooth came. The butter cut into cubes, it must not be too cold. Stir the butter into the dough a little at a time. Style dough to uplift in a warm place.

Cut flower and stem of rose hips and halvér them. take the gloves on and scrape the seeds out, rinse the rose hip shells and chop them roughly. Com rose hips in a pan along with sugar and water and cook them in 10-15 my vanillestangen Crack and scrape the grains out. — let vanillen cook with the last 5 min.

Beat the egg yolks with sugar and honey, pour the buttermilk and whipping cream in and season to taste with lemon juice. Style foam in the refrigerator.

Butter four portion molds. Stuffed brioche dough half up in shape, getting 1 tsp. rosehip jam in the middle and tires Finally, the jam with brioche dough. Behind the molds in oven at 200 degrees for 8-10 min. depending on the size of the molds.

Pour butter-milk in a blender and blend for a short time, for it has a foamy consistency. Server buttermilk foam in a glass together with the warm brioche and a little extra rosehip jam.