This brioche is perfect for breakfast with a little jam or butter. Not too sweet, delicately spiced with cardamom, cinnamon and nutmeg gains the sweetness from raisins, barley malt syrup and honey.
- 2 tbsp barley malt syrup
- 2 tbsp (or more) honey
- 250 g milk
- 60 g butter
- 3.5 g (about 1/2 tsp) active dry yeast
- 500 g bread flour
- 0.5 tsp cinnamon
- 1 tsp (or more) ground cardamom
- 1 pinch nutmeg
- 100 g raisin
3 hours 30 minutes waiting time.
Instructions: Sweet bread with cardamom and barley malt syrup
In a saucepan heat the milk with honey, malt and butter. Stir and let the butter melt, set aside and allow to cool down.
In a large bowl mix the flour with the dry yeast and spices.
Add the milk mix, stir alittle bit witha a spoon. Put aside for a few minutes to let the flour absorb the liquid.
Knead for 10 minutes until the dough becomes smooth and elastic. Place the dough in a lightly greased bowl, cover it with plastic wrap and let rise in a warm place until it doubles the volume (about 2 hours).
The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Deflate the dough. Add the raisins and knead the dough to incorporate the dry fruit. With your hands or with the help of a rolling pin, roll out the dough into a rectangle. Fold the outer edges toward the center then create a roll starting from the bottom edge. Lay it in a lightly greased and floured baking pan. Cover with a cotton cloth and let rise for 1 hour – 1 ½ hours or until it reaches the edge of the pan.
Bake in preheated oven at 200 °C for 30 – 35 minutes. Pick up from the oven and let cool completely on wire rack before serving.
lot of love. B.