La Fouace Nantaise - A Traditional Rum-Infused Brioche
If you want to add more lacto ovo vegetarian recipes to your repertoire, La Fouace Nantaise - A Traditional Rum-Infused Brioche might be a recipe you should try. For 13 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 48 servings with 70 calories, 2g of protein, and 2g of fat each. This recipe from Foodista requires wine glass of rum, additional egg, butter, and salt. Not a lot of people really liked this bread. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 11%, this dish is not so awesome. If you like this recipe, you might also like recipes such as La Fouace Nantaise - A Traditional Rum-Infused Brioche, Butternut Squash-infused Rum Recipe, and Drinking in Season: Pumpkin Punch with Cinnamon-Infused Rum.
Diets
Ingredients
active yeast
15 g
additional egg
1
eggs
4
fleur d'oranger
1 tablespoon
flour
500 g
milk
115 ml
wine glass of rum
90 ml
salt
2 pinches
sugar
0.25 cup
butter
100 g
Cooking in Steps
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1Place 1 cup (125 g) of the flour in a medium-sized mixing bowl with the yeast and 1 teaspoon of the sugar.
all purpose flour
sugar
yeast
mixing bowl -
2Add the warm milk and stir briefly just to wet all of the dry ingredients.Allow to proof for 20 40 minutes or until doubled in size, puffy and bubbly.While the yeast mixture is proofing, place the rest of the flour into a large mixing bowl with a large pinch of salt (about teaspoon), the remaining sugar, the softened butter, the glass of rum, the fleur doranger and the 4 lightly beaten eggs.Stir with a wooden spoon until all of the dry ingredients have been moistened and the mixture is well blended.
butter
all purpose flour
sugar
yeast
egg
milk
salt
rum
wooden spoon
mixing bowl -
3Add the proofed yeast mixture and stir the together until well blended. It will be very sticky, too sticky to handle.Scrape the dough onto a well-floured work surface.Knead the dough, adding enough extra flour until the dough is no longer sticky and it is soft, smooth and homogenous.Carefully divide the dough into 5 or 6 equal parts, form into balls and place one in the center of a parchment-lined baking/cookie tray.
cookies
dough
all purpose flour
yeast
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4Place the other balls of dough around the outside of the center ball to form a star shape. Dont worry if there are gaps between the balls of dough.Cover lightly with a piece of plastic wrap then a clean kitchen towel and allow to rise until doubled in size, 1 to 2 hours.Preheat the oven to 350F (180C).
dough
wrap
kitchen towels
plastic wrap
oven -
5Brush the dough with the beaten egg and bake for 40 minutes. The fouace will have risen and be a deep golden brown. The branches of the star will have started to pull away from the center ball of brioche.Now pop the cork on that chilled bottle of Muscadet and enjoy!
muscadet
brioche
dough
egg
oven
