Butter Cakes with Berries

0
Average: 0 (0 votes)
(0 votes)
Butter Cakes with Berries
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 12 h. 35 min.
Ready in

Ingredients

for
12
For the brioche
cup very soft butter
2 Tbsps caster sugar
3 eggs
4 ½ cups Bread flour
½ tsp active dry yeast
1 tsp salt
cup milk
1 egg (beaten)
For the raspberry topping
4 cups Raspberries
powdered sugar (to taste)
To finish
12 paper muffin liners
How healthy are the main ingredients?
Raspberryeggsaltegg
Preparation

Kitchen utensils

1 Cutting board, 1 Large knife, 1 Small knife, 1 große Bowl, 1 Small bowl, 1 kleiner Whisk, 1 Salad server, 1 Fine grater, 1 Non-stick pan, 1 Slotted spatula, 1 Tablespoon, 1 Mandoline, 1 Storage container (ca. 1,5 l Inhalt), 1 kleiner Freezer bag

Preparation steps

1.
For the brioche: beat together the butter, sugar and eggs in a mixing bowl. The mixture will be lumpy.
2.
Add the flour, yeast and salt and mix briefly together.
3.
Pour in the milk and mix to a soft, sticky consistency. There will be lumps of butter in the mixture.
4.
Cover the bowl with a tea towel and leave in a moderately warm place overnight.
5.
The next day heat the oven to 190°C (170° fan) 375°F gas 5. Grease 12 mini brioche or muffin tins.
6.
Take small handfuls of the dough and drop it into the tins. It will be very sticky.
7.
Brush the tops with beaten egg and bake for 20 minutes until just browned on top. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
8.
For the raspberry topping: blend the fresh raspberries to a puree in a food processor and then pass through a sieve into a bowl. Sweeten with icing sugar, to taste.
9.
Place the brioche in the paper cases and spoon over the raspberry puree.