Gingerbread brioche in clay pot

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Warm up the milk. Cut butter into cubes and set aside at room temperature. Put flour and gingerbread spice in a bowl, mix and press a depression in the middle. Crumble yeast into it. Add 30 g sugar and lukewarm milk and mix with the yeast and some flour from the rim to a pre-dough. Cover and leave to rise in a warm place for about 15 minutes.

2. 2

   Add eggs, salt and remaining sugar and knead well with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for 30-45 minutes. Knead soft butter with well floured hands under the dough (dough is very soft, in between remove sticking dough from the work surface with a dough card). Knead the dough vigorously on the work surface and beat until it is shiny and smooth. Put the dough into a floured bowl and let it rise for another 30-45 minutes. Cut approx. 17x17 cm squares from sandwich paper and line small greased clay pots (flower pots approx. 6.5 cm Ø) with them. Knead the dough on a floured work surface again slightly and form it into a roll. Cut the roll into about 15 pieces. Cut off a marble-sized ball from each piece and form it into a drop. Size Form dough pieces into balls, press them into the pots and make a hole in the middle with a finger. Press the small drop of dough into the hole with the tip. Let the brioche rise for another 15-20 minutes.

3. 3

   Cut the roll into about 15 pieces. Cut off a marble-sized ball from each piece and form it into a drop. Size Form dough pieces into balls, press them into the pots and make a hole in the middle with a finger. Press the small drop of dough into the hole with the tip. Let the brioche rise for another 15-20 minutes. Bake in the preheated oven on the 2nd rack from below (electric oven: 175 °C/ gas: level 2) for 25-30 minutes. Mix egg yolk and cream and after about 20 minutes spread the brioche with it and bake it ready. Let it cool down. Mix icing sugar and lemon juice to a thick glaze. Put one spoonful of icing on each brioche and let it dry. Wrap up nicely and give it away freshly baked. Results in about 15 brioche

4. 4

   Mix egg yolk and cream and after about 20 minutes spread the brioche with it and bake it ready. Let it cool down. Mix icing sugar and lemon juice to a thick glaze. Put one spoonful of icing on each brioche and let it dry. Wrap up nicely and give it away freshly baked. Results in about 15 brioche

Nutrition Facts

KCAL
370 kcal

CARBS
38 g

FATS
20 g

PROTEINS
7 g