Brioche Plait
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
2250
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,250 cal. | (107 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 134 g | (116 %) | ||
| Carbohydrates | 192 g | (128 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 21.1 g | (70 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 34.4 mg | (287 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 350 μg | (117 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 51.3 μg | (114 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 1,412 mg | (35 %) | ||
| Calcium | 274 mg | (27 %) | ||
| Magnesium | 325 mg | (108 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 45.3 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 894 mg | |||
| Complete sugar | 38 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- ¼ cup butter
- 1 ⅔ cups all-purpose flour
- ⅛ oz easy bake Yeast
- 2 eggs
- 1 tsp sugar
- 2 Tbsps milk (lukewarm)
- ¾ cup caramelized almonds
- 1 egg yolk
- 2 Tbsps cream (30 % fat content)
- To decorate
- powdered sugar
Preparation steps
1.
Melt the butter and let cool slightly. Place flour in a bowl and sprinkle yeast over it. Add eggs, a pinch of salt, sugar, melted butter and lukewarm milk. Knead to a dough with the kneading hook of the electric mixer. Cover and leave in a warm place for approx. 1 hour until the dough has doubled in size.
2.
Heat the oven to 200C (180C fan) 400F, gas 6.
3.
Turn out the dough onto a floured work surface and knead thoroughly. Divide the dough into three and form the pieces into long rolls. Braid the rolls, press the ends together and tuck them under the brioche. Place the brioche on a cookie sheet lined with baking parchment.
4.
Beat the egg yolk with the cream and brush it over the plait. Place the sugared almonds in the dips on the plait and press them on lightly. Let rise for a further 15-20 minutes.
5.
Bake for 35-40 minutes. Take out of the oven and place carefully on a rack to cool.
6.
Decorate with icing sugar before serving.
