My new brioches, almost ready for the oven…
…and after the oven:
This is a “veganised” recipe, and I must admit that the result is awesome. The name of the original cake is “Rose cake”, because you can also put all the slices in a round oven tray and bake one single cake
Tip: These little brioches can be frozen. I baked more or less 20.
25 g fresh yeast
300 ml vegetable milk (I used almond milk)
2 egg replacer or 40 g of cornstarch
grated zest of 1 lemon
3 tablespoons of sugar
450 g flour
a pinch of salt
100 g soft organic margarine at room temperature
100 g sugar
In a small bowl mix the fresh yeast in a glass of lukewarm vegetable milk (300 ml – 1 glass left to use) and add enough flour to make a little sticky dough. Let it rest for 1h.
Put the small mixture in a large bowl and stir in the rest of the ingredients: mix well, by hand or with a mixer. Beat well until the dough has pulled together, it doesn’t have to be sticky, add a bit more flour if needed. Leave the dough to rest in a warm place for one and a half hour, covered with a clean kitchen cloth.
Roll out the dough with the rolling pin on a surface that you have first dusted with flour to avoid sticking. The shape should be as rectangular as possible, 1.5 cm thick more or less .
Mix butter and sugar and spread this cream evenly on the rolled out dough.
Roll up the dough like a cigar and cut it in thick slices.
Lay the roses not too close to one another on a oven tray (lightly greased or covered with oven paper). Leave to rise again protecting until the dough has doubled its volume.
Sprinkle with sugar pearls and a wee pinch of cinnamon.
Put in a pre-heated oven (170°C) for about 35 minutes or until nice and golden.
Let the roses cool a bit on a rack and enjoy…
PS: I prefer to eat them warm/hot