Mini Brioches with Aniseed
Nutritional values
(Percentage of daily recommendation)
| Calorie | 621 cal. | (30 %) | ||
| Protein | 17.62 g | (18 %) | ||
| Fat | 36.26 g | (31 %) | ||
| Carbohydrates | 59.14 g | (39 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 2.38 g | (8 %) |
| Vitamin A | 357.67 mg | (44,709 %) | ||
| Vitamin D | 1.32 μg | (7 %) | ||
| Vitamin E | 6.82 mg | (57 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.51 mg | (51 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.03 mg | (34 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 99.6 μg | (33 %) | ||
| Pantothenic acid | 0.73 mg | (12 %) | ||
| Biotin | 10.47 μg | (23 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 0.67 mg | (1 %) | ||
| Potassium | 345.31 mg | (9 %) | ||
| Calcium | 108.66 mg | (11 %) | ||
| Magnesium | 35.07 mg | (12 %) | ||
| Iron | 4.15 mg | (28 %) | ||
| Iodine | 52.58 μg | (26 %) | ||
| Zinc | 0.96 mg | (12 %) | ||
| Saturated fatty acids | 17.02 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 286.32 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 10 grams fresh Yeast
- 120 grams butter
- 2 Tbsps sugar
- 1 tsp salt
- 3 eggs
- Pastry flour (to work)
- 2 Tbsps Anise seed
- 2 egg yolks (for brushing)
- 40 grams slivered almonds
Preparation steps
Pile up the flour on the work surface and sift through a sieve. Crumble the yeast into it and mix with 2-3 tablespoons lukewarm water. Sprinkle the butter in flakes and add the sugar and salt to the flour. Break the eggs in the center. Knead all the ingredients into a smooth dough. If necessary, add a little water or flour. Cover the dough and let rise for about 20 minutes.
Knead the dough on a floured surface again and let rise for another 20 minutes.
To prepare the mini brioches, form 20 equal-sized balls from the dough. Set the dough balls into brioche molds, cover and let rise for about 40 minutes.
Crush the aniseed in a mortar.
Brush the mini brioches with the egg yolks, sprinkle with dill and almond slivers, and bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) until golden brown, about 15 minutes in the oven.
