I don’t really like the classic brioche. The idea of the heavy mixture of fat, eggs, milk, lots of sugar, stuffing, as well as the complicated method of preparation, all this made me give up on wanting brioche. I only made it once, a few years ago, it turned out great, I have the recipe somewhere on the blog, but that was it, just once. I still wanted something sweet, something to be like brioche, but with few ingredients and easy to prepare. And I thought I’d adapt the ciabbatta recipe. I added some oil, sugar, cocoa and pumpkin paste and a roll came out. I then looked on the net and saw that I am not so clever and original because there is a similar product, the Hungarian baigli cake.
ingredients
For the dough:
- One tablespoon of psyllium bran (13 grams)
- 5 spoons of sugar
- 100 grams of buckwheat flour
- 100 grams of millet flour
- 5 tablespoons of oil
- One teaspoon of dry yeast (3 grams)
- A teaspoon of baking powder
- A teaspoon of cocoa
- A sachet of vanillin sugar
- A teaspoon of rum essence
- 200 grams of warm water
- A pinch of salt
For the filling:
- Pumpkin paste (you can find the recipe here)
- Turkish delight cut into big strips
Method of preparation
Mix the psyllium bran with the water, yeast, baking powder and a spoonful of sugar in a bowl, cover and leave for 10-15 minutes to hydrate the bran and activate the yeast. Meanwhile we weigh and mix the flours. Put the salt, the rest of the sugar, the vanilla sugar, the rum essence in the bowl and mix. We then add a little more than half of the flour mixture, homogenize, add the oil and knead until everything is incorporated. We cover the bowl again and let the dough rest. It won’t grow much. We divide the dough into 2 equal parts. Dust the work surface with the rest of the flour, take one of the pieces and knead it well, fold it and leave it to rest. In the second piece, put the teaspoon of cocoa, knead until the color is homogenous and leave it to rest as well. We stretch each piece separately with the rolling pin into 2 squares identical in size. We place the colored piece on top of the plain one and give another turn with the rolling pin so that it sticks a little between them.
We spread the pumpkin paste, sprinkle the pieces of Turkish Delight on top and roll gently, without trying to squeeze too hard, but not too loose either. It rolls nicely, the dough is quite elastic. Transfer to the stove tray, on baking paper and put in the oven heated to 210 degrees Celsius.
After 15 minutes, reduce the heat to 180 degrees and leave for another 35 minutes. Let it cool well before cut it, we do not rush into it like lusty savages, for it hardens if we cut it hot.
