Brioche with Homemade Condiments
Nutritional values
(Percentage of daily recommendation)
| Calorie | 824 cal. | (39 %) | ||
| Protein | 42.08 g | (43 %) | ||
| Fat | 42.66 g | (37 %) | ||
| Carbohydrates | 69.07 g | (46 %) | ||
| Sugar added | 9.98 g | (40 %) | ||
| Roughage | 1.17 g | (4 %) |
| Vitamin A | 294.83 mg | (36,854 %) | ||
| Vitamin D | 2.14 μg | (11 %) | ||
| Vitamin E | 2.51 mg | (21 %) | ||
| Vitamin B₁ | 0.58 mg | (58 %) | ||
| Vitamin B₂ | 0.62 mg | (56 %) | ||
| Niacin | 12.51 mg | (104 %) | ||
| Vitamin B₆ | 0.44 mg | (31 %) | ||
| Folate | 37.57 μg | (13 %) | ||
| Pantothenic acid | 1.85 mg | (31 %) | ||
| Biotin | 3.65 μg | (8 %) | ||
| Vitamin B₁₂ | 5.33 μg | (178 %) | ||
| Vitamin C | 3.35 mg | (4 %) | ||
| Potassium | 928.08 mg | (23 %) | ||
| Calcium | 252.06 mg | (25 %) | ||
| Magnesium | 40.73 mg | (14 %) | ||
| Iron | 3.79 mg | (25 %) | ||
| Iodine | 30.81 μg | (15 %) | ||
| Zinc | 1.58 mg | (20 %) | ||
| Saturated fatty acids | 18.56 g | |||
| Cholesterol | 239.09 mg |
Ingredients
- For the dough
- ½ cube fresh Yeast (21 grams or .5 ounces)
- 125 milliliters lukewarm milk
- 250 grams Pastry flour
- 40 grams sugar
- 1 pinch salt
- 50 grams butter
- 1 egg
- For the ham and mustard dip
- 60 grams fresh Chanterelle
- 140 grams cooked ham
- 4 Tbsps Mayonnaise
- 1 tsp medium hot Mustard
- 2 Tbsps Crème fraiche
- freshly ground peppers
- noble sweet ground paprika
- For the salmon mousse
- 100 grams Smoked salmon
- 100 grams Quark
- 80 grams Sour cream
- 1 tsp Horseradish cream (prepared)
- 1 splash lemon juice
- For the cucumber cream
- 1 Cucumber (250 grams or 9 ounces)
- 4 Radish
- lemon juice
- 150 grams Natural yogurt
- 50 milliliters Whipped cream
- 1 Tbsp freshly chopped Dill
- For preparing
- Pastry flour (for kneading)
- butter (for greasing)
- 1 egg yolk
- 2 Tbsps milk
Preparation steps
For the dough: Dissolve yeast in milk. Combine flour, sugar and salt, create a well in the center and pour yeast milk into well. Knead in remaining ingredients to form a smooth dough and let rise in a warm place for 1 hour. If dough is too wet add a bit of flour.
For the ham and mustard dip: Rinse and dice mushrooms. Heat oil in a pan and cook mushrooms. Remove from heat, let cool and mix with ham. Stir in mayonnaise, mustard and crème fraîche until smooth. Season with salt, pepper and paprika. Cover and chill.
For the salmon mousse: Dice salmon and puree with quark and sour cream in a blender. Stir in horseradish and season with salt, pepper and lemon juice. Cover and chill.
For the cucumber cream: Peel cucumber, cut in half lengthwise and remove seeds. Grate half of the cucumber, dice the other half. Rinse and dice radishes. Combine radishes and cucumber. Season with salt, pepper and lemon juice. Cover and chill.
Sprinkle dill with salt, let stand briefly and mix with yogurt. Beat cream until stiff, fold into dill mixture and season with salt, pepper and lemon juice.
Preheat the oven to 200°C (approximately 400°F).
Knead dough on a floured surface. Shape into rolls and put into a greased BRIOCHE MOULD. Whisk egg yolks with milk. Brush onto dough and back for about 30 minutes. Remove, let cool, remove from pan and serve with prepared condiments.
