EatSmarter exclusive recipe

Spelt Brioches

with Peanut Butter
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Spelt Brioches

Spelt Brioches - French Connection: American peanut butter and French breakfast pastry

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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
277
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie277 kcal(13 %)
Protein10 g(10 %)
Fat10 g(9 %)
Carbohydrates35 g(23 %)
Sugar added2 g(8 %)
Roughage3 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.3 mg(11 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.2 mg(14 %)
Folate62 μg(21 %)
Pantothenic acid0.6 mg(10 %)
Biotin14.8 μg(33 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C0 mg(0 %)
Potassium216 mg(5 %)
Calcium41 mg(4 %)
Magnesium33 mg(11 %)
Iron1.3 mg(9 %)
Iodine2 μg(1 %)
Zinc1.3 mg(16 %)
Saturated fatty acids2.8 g
Uric acid52 mg
Cholesterol60 mg
Development of this recipe:

Ingredients

for
6
Ingredients
½ cup
½ cube
fresh Yeast
½ tablespoon
Sugar (about 10 grams)
3
1 pinch
3 ounces
9 ounces
Spelt flour (type 630)
Fat (for the molds)
Preparation

Kitchen utensils

1 Measuring cups, 1 Small pot, 1 Mixing bowl, 1 Wooden spoon, 1 Kitchen scale, 1 Fine-mesh sieve, 1 Hand mixer, 1 Kitchen towel, 1 Cookie cutter (according to season or occasion such as bunnies, flowers or chicks), 6 Brioche molds (each approximately 125 ml; or a muffin tin with 6 cups), 1 Pastry brush, 1 Cup, 1 Fork

Preparation steps

1.
Spelt Brioches preparation step 1

Heat 80 ml (approximately 1/3 cup) of in a small pot until lukewarm and place in a mixing bowl. Crumble in the yeast and stir in the sugar.

2.
Spelt Brioches preparation step 2

Add 2 eggs, the salt and peanut butter to the yeast mixture. Add the flour and beat with the dough hook of a hand mixer until smooth. Cover and let rise in a warm place for about 30 minutes.

3.
Spelt Brioches preparation step 3

Pinch off 1 piece of dough (about 80 grams) (approximately 3 ounces) and place on a lightly floured surface. Shape into a disk with floured hands (about 1 cm thick) (approximately 1/2 inch thick). Use cutters to cut out 6 shapes (depending on the season or occasion such as bunnies, flowers and chicks).

4.
Spelt Brioches preparation step 4

Knead the scraps back into the remaining dough. Divide into 6 equal pieces and form each with floured hands into balls. Place each ball in a brioche mold (each approx 125 ml) (approximately 1/2-cup capacity) or the cup of a muffin tin. 

5.
Spelt Brioches preparation step 5

Separate the remaining egg and put the yolk in a cup (reserve the white for another use). Whisk in the milk and then brush egg wash over the dough balls. 

6.
Spelt Brioches preparation step 6

Top each roll with a cut-out shape, brush with egg wash and let rise again for about 15 minutes. Bake on middle rack of preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 20 minutes. Remove from oven, let cool slightly and serve warm.