Butter Rose Brioche

Name: Butter Rose Brioche - Manuela F.
Ingredients: for the sweet bread: 5 eggs; 500 g flour; 150 ml warm milk; 25 g yeast; 1 pinch of salt; 200 g sugar; 100 ml oil; 1 tablespoon cocoa. for the butter cream: 3 heaping tablespoons of sugar; 1 package of butter; grated orange or lemon peel; raisins; 1 yolk for brushing.

Dessert - Butter Rose Brioche by Manuela F. - Recipia

Butter Rose Sweet Bread - A Holiday Delight Sweet bread is more than just a dessert. It is a tradition that brings family and friends together, fills the house with inviting aromas, and creates unforgettable memories. The butter rose sweet bread is a refined version of the classic sweet bread, with a fluffy texture and a rich filling that will embrace you with every slice. In this recipe, I will show you how to prepare this delicious dessert step by step, so you can enjoy a perfect result. Preparation time: 30 minutes Rising time: 1 hour Baking time: 40 minutes Total: 2 hours Number of servings: 10-12 slices Necessary ingredients: For the dough: - 5 large eggs - 500 g of good quality flour (preferably type 650) - 150 ml warm milk - 25 g fresh yeast - 1 pinch of salt - 200 g sugar - 100 ml oil (preferably sunflower oil) - 1 tablespoon cocoa (optional, for a more intense flavor) For the butter cream: - 1 package (approximately 250 g) of butter, at room temperature - 70 g sugar - Zest from 1 orange or 1 lemon (optional) - 100 g raisins (optional) - 1 egg yolk, for brushing Preparing the yeast: 1. Start by preparing the yeast, an essential step to achieve a fluffy dough. In a small bowl, crumble the yeast into small pieces and add 100 ml of warm water, 1 teaspoon of sugar, and a little flour (about 2 tablespoons). Mix well until a smooth paste forms. Cover the bowl with a clean towel and let it rise for 15-20 minutes, until the yeast doubles in volume. Helpful tips: Use warm water, not hot, to activate the yeast without destroying it. Always check the expiration date of the yeast to ensure it is active. Preparing the dough: 2. In a large bowl, add the remaining ingredients: the 200 g of sugar, 100 ml of oil, 500 g of flour (sprinkled in a rain to avoid lumps), the 5 eggs (add them one at a time for better integration), 1 pinch of salt, and the warm milk. If you want a more intense flavor, now is the time to add the tablespoon of cocoa. 3. Knead the dough by hand or with the help of a food processor until the flour comes off your hands and the dough becomes smooth and elastic. This step can take between 8 and 10 minutes. Helpful tips: If the dough is too sticky, add a little flour at a time. The dough should be soft but not stick to your hands. 4. Once the dough is kneaded, cover it with a towel and let it rise in a warm place for about 1 hour, or until it doubles in volume. Preparing the butter cream: 5. Meanwhile, you can prepare the butter cream. In a bowl, mix the room temperature butter with the 70 g of sugar, using a mixer or a spoon. Mix until you obtain a smooth and homogeneous cream. If you wish, you can add the grated zest of orange or lemon for an extra flavor. If you choose to use raisins, now is the time to incorporate them into the cream. Forming the sweet bread: 6. After the dough has risen, sprinkle flour on the work surface and roll it out into a thin sheet, about 1 cm thick. Spread the butter cream evenly over the dough, leaving a few centimeters at the edges. 7. Roll the dough like a log, being careful not to tear it, and cut it into large pieces (about 5 cm). Arrange the slices next to each other in a greased pan, forming a pattern that resembles a rose. Helpful tips: You can use a round or square pan, depending on your preference. Make sure there is a little space between the pieces, as the sweet bread will rise further. Finalizing and baking: 8. Beat the egg yolk and brush the surface of the sweet bread with it to achieve a golden and shiny crust. Let the sweet bread rise for another 15-20 minutes, covered with a towel, while you preheat the oven to 180°C. 9. Place the sweet bread in the preheated oven and bake for 40 minutes or until golden and passes the toothpick test (if the toothpick comes out clean, the sweet bread is done). Serving and suggestions: 10. Let the sweet bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. You can serve it plain, dusted with powdered sugar, or alongside a cup of warm milk or fragrant tea. Possible variations: - You can replace the raisins with chopped nuts or almonds for a crunchy texture. - Instead of cocoa, you can add a teaspoon of rum or vanilla essence for a deeper flavor. Nutritional benefits: Sweet bread is a source of carbohydrates, proteins, and fats, and by adding butter and eggs, it also provides vitamins A, D, and E. It is ideal to be served at festive meals or as a sweet breakfast. Frequently asked questions: 1. Can I use dry yeast instead of fresh yeast? Yes, you can use 7 g of dry yeast, but you will need to activate it in warm water before adding it to the mixture. 2. How can I keep the sweet bread fresh for longer? I recommend storing it in an airtight container or wrapping it in plastic wrap. You can also freeze it to consume later. 3. Is it possible to make the sweet bread gluten-free? Yes, you can use gluten-free flour, but you may need to adjust the proportions of water and yeast. I hope this butter rose sweet bread recipe brings you joy and smiles to your tables. Don't hesitate to experiment and add a personal touch, whether it's a secret ingredient or a family story. Enjoy!