Brioche with Cinnamon Plums

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Brioche with Cinnamon Plums
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
240
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie240 kcal(11 %)
Protein7.64 g(8 %)
Fat5.46 g(5 %)
Carbohydrates40.99 g(27 %)
Sugar added8.38 g(34 %)
Roughage1.23 g(4 %)
Vitamin A78.75 mg(9,844 %)
Vitamin D0.43 μg(2 %)
Vitamin E1.08 mg(9 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.22 mg(10 %)
Vitamin B₆0.04 mg(3 %)
Folate51.14 μg(17 %)
Pantothenic acid0.34 mg(6 %)
Biotin0.14 μg(0 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C4.72 mg(5 %)
Potassium106.69 mg(3 %)
Calcium22.22 mg(2 %)
Magnesium5.36 mg(2 %)
Iron2.52 mg(17 %)
Iodine11.75 μg(6 %)
Zinc0.23 mg(3 %)
Saturated fatty acids2.83 g
Cholesterol40.11 mg
Author of this recipe:

Ingredients

for
1
For the dough
3 cups
white Bread flour (plus extra for dusting)
¾ ounce
6 tablespoons
warm milk
¼ cup
butter (melted)
¼ cup
superfine caster sugar
1 pinch
2
For the topping
21 ounces
preserved Plum (halved)
¼ cup
½ teaspoon
ground cinnamon
To decorate

Preparation steps

1.
For the dough: sift the flour into a mixing bowl and make a well in the centre.
2.
Cream the yeast with the milk and pour into the well. Sprinkle with a little flour, cover and leave in a warm place for 15 minutes, until frothy.
3.
Beat in the butter, sugar, salt and eggs to form a dough. Knead lightly, cover and leave in a warm place to rise for 1 hour.
4.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 33cm x 23cm|13" x 9" Swiss roll tin.
5.
Knead the dough lightly on a lightly floured surface and roll out to fit the tin. Prick all over with a fork.
6.
Arrange the plums in overlapping rows on the dough and leave to rise for 15 minutes.
7.
Bake for 20-30 minutes until the dough is golden brown. Sprinkle the plums with sugar and cinnamon while hot. Leave to cool completely. Decorate with vanilla pods.