7/03/2014

Turkish Brioche

Yum
בס"ד
Turkish brioche

I've encountered this amazing blog, and saw this awesome Brioche.
My knowledge in French is very little, but I really wanted to make that Brioche, so with the
help of Google translator, somehow, I managed to make it.


When trying to translate the recipe, Google translator wasn't able to translate for me some of the words.
So I've tried to make a little research about the connection of this recipe to Turkey and came out with these facts:
The brioche is shaped like the Turkish pastry - 
 Shorgoghal, which is a pastry made with fennel seeds and turmeric.
In turkey, there's a place called Cappadocia, which has a beautiful landscape of fairy chimneys that this brioche resembles.

The brioche came out really good, especially when adding the powdered sugar.
The recipe is written the way I have prepared it.

 
brioche
 
Ingredients:

270 gram flour
35 gram brown sugar
5 gram dry yeast with 1 or 2 Tbsp. water
130 ml warm milk
50 gram butter, diced
1 egg
1/4 tsp. Salt

 
For the filling:

30 gram butter, melted
1 Tbsp. Brown sugar

 



Preparation:
Add to a bowl flour, sugar and yeast and mix. Add the yeast and mix again.
In another bowl add the milk and egg, stir well and add to the flour mixture.
Knead a bit to get a ball,  add the diced butter and continue kneading for about 10 minutes.
Cover the bowl with the prepared dough with plastic wrap and let it rise for an hour in a warm place or until doubled in volume.
If the dough is sticky, let it sit in the fridge for a while.
After the dough has doubled it's volume, divide it to 4 balls. Roll each ball into a circle.
Prepare the filling by mixing the melted butter and sugar. Spread the filling on the surface of 3 out of the 4 circles (remain some filling for later).
Put the circles one on top the other, while the circle without the spread is on top.
Roll the circle into a large and thin rectungalar.
Make a small cut each 3 cm on the long sides of the rectangular , so it will be easier to cut it into stripes.
Cut the rectungalar into stripes and roll each stripe into spiral and place the spirals in a pan next to each other.
Brush the spirals with the remaining of the filling and let rise for another 45 minutes.
Bake at 180 degrees Celsius for 30 minutes.
When done, let the brioche cool and powder with powdered sugar.