Rinquinquin Koulitchs
Medium
Ingredients for 2 brioches
10 g fresh baker yeast
200 ml lukewarm milk (cow or vegetal)
475 g Flour
5 g salt
3 eggs
75 g sugar
65 g soft butter
40 ml Rinquinquin
50 g orange peel
75 g raisins
50 g flaked almonds
Frosting
1 tbsp lemon juice
180-200 g powdered sugar
1 egg white
Garnish
Dried fruits, colored candied pearls, eatser chocolate eggs
Method
Macerate the raisins and orange peel cut into small dices into the Rinquinquin for 20 minutes. Put aside.
In the bowl of the food processor, mix together the yeast in the lukewarm milk and 90 g of flour. Set aside during 20 minutes.
Then add 285 g flour, the salt, the yolks and the sugar. Knead at a speed of 2 for 10 minutes.
Incorporate the soft butter and knead for another 2 minutes.
Add 100 g flour. Knead for 5 minutes.
Blend in the raisins and the orange peels. Knead for 3 minutes.
Whisk the egg white into peaks, then delicately incorporate to the dough. Cover the bowl with a plastic film and let the brioche rise for an hour in a temperate room.
Place the dough on a floured surface, add the flaked almonds.
Divide the dough in two pieces and place each one in a form with a cooking sheet.
Preheat the oven at 100°C. Cook the brioches at this temperature for 10 minutes, then raise the heat to 170°C and cook for another 45 to 50 minutes.
Remove the brioches from the pan and let it cool.
Frosting
In a bowl, place the egg white. Whisk it with a fork and slowly add the powdered sugar and the spoon of lemon juice.
Cover the brioches with the frosting and add a few dried fruits, colored pearls or easter eggs as a garnish.
© Recipe and picture : Bambule Media
Related products
Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.