By Layla Dahamou
By Layla Dahamou
Morocco World News
Taroudant, May 29, 2013
Morocco is also known for its sweet pastry. Some are really traditional while others have a modem touch because of the openness of Moroccan cuisine towards the world art of cooking. Brioche is originally a French bread that is modified somehow to appeal to the Moroccan taste. It is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra ingredients like eggs, raisins, honeyed fruits and other elements for decoration to give it a local flavor.
Brioche is commonly served at breakfast or as snack times. Sometimes served with honey, jam or butter for the toping, and tea or coffee is the main hot beverages that really go with this puffy and sweet bread.
For the dough:
500g white flour.
2 tbsp powder milk.
15g baking yeast.
1 baking powder.
For the custard ( crème patissiére):
2 cups milk.
2 tbsp sugar.
20g flour or cornflower (cornstarch).
100g raisin for garnish.
Way of preparation:
In a big bowl, put the dry ingredients then add butter and mix well.
Add an egg and warm water little by little then knead well until the dough is smooth and cohesive.
Let the dough rest for an hour in the refrigerator. (It’s better to keep it in the fridge for the whole night)
You can use puff pastry.
Mix an egg with sugar, vanilla and cornflower.
In a saucepan, boil milk then add it to the first mixture and mix well.
Put the mixture on a low heat and keep stirring until we get a thick cream.
Put the cream in refrigerator.
Make two balls from the dough and flatten them with a rolling pin.
Spread custard on the surface and sprinkle raisins on the top then roll the dough.
Cut the rolling dough into circles (you can put the rolling dough in the freezer for an hour to keep its shape while cutting)
Place brioche in an oven tray and brash them with a whipped egg then sprinkle some almonds flakes or ground almonds on the top. (Optional)
Bake it in a pre heated oven for 25 to 30 minutes.
After baking you can brush the brioche with jam.
Serve with tea!
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