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🍳 Fluffy Spelt Brioche with Shapes

277 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Heat 80 milliliters of milk in a small saucepan until it is lukewarm.
  2. 2. Pour the warm milk into a large mixing bowl.
  3. 3. Crumble the yeast directly into the milk.
  4. 4. Stir in the sugar until the yeast and sugar have slightly dissolved.
  5. 5. Add 2 eggs, a pinch of salt, and peanut butter to the milk-yeast mixture.
  6. 6. Sift the spelt flour directly into the bowl.
  7. 7. Process everything with the dough hooks of a hand mixer until you have a smooth dough.
  8. 8. Cover the bowl.
  9. 9. Let the dough rise in a warm place for about 30 minutes.
  10. 10. Take a small piece of dough (about 80 grams) off.
  11. 11. Flatten it with your hands on a lightly floured work surface (about 1 centimeter thick).
  12. 12. Cut out 6 shapes from the dough using cookie cutters (e.g., in the shape of bunnies, flowers, or chicks, depending on your preference).
  13. 13. Knead the remaining dough together with the leftover dough scraps from the cut-outs to form a new dough.
  14. 14. Divide this dough into 6 equal pieces.
  15. 15. Shape them into round balls using lightly floured hands.
  16. 16. Grease 6 small brioche molds (with a capacity of about 125 milliliters) or the indentations of a muffin tin.
  17. 17. Place 1 dough ball into each.
  18. 18. Separate the remaining egg.
  19. 19. Put the egg yolk into a small cup (you can save the egg white for another dish).
  20. 20. Whisk the egg yolk with the remaining milk.
  21. 21. Brush the dough balls in the molds with this egg yolk-milk mixture.
  22. 22. Place 1 of the cut-out shapes on top of each dough ball.
  23. 23. Brush the shapes lightly again with the egg yolk-milk mixture.
  24. 24. Let the brioche rise for another 15 minutes.
  25. 25. Bake them in the preheated oven at 200 degrees Celsius (convection: 180 degrees Celsius, gas: setting 3) on the middle rack for about 20 minutes.
  26. 26. Remove the spelt brioche.
  27. 27. Let them cool slightly.
  28. 28. Serve them lukewarm.

Nutrition per serving