Classic Belgian Coffee Pastries ‘Koffiekoeken’: Raisin Brioche Recipe скачать в хорошем качестве

Classic Belgian Coffee Pastries ‘Koffiekoeken’: Raisin Brioche Recipe

#koffiekoeken #pastry #baking In Belgium, having a coffee without a "little something" on the side is a big no-no. Today, I’m starting a new series on koffiekoeken (coffee pastries) with my personal favourite: the Ronde Rozijnenkoek, or raisin brioche. These are soft, buttery yeast dough spirals filled with a rich pastry cream and sweet raisins. In this video, I'll show you the traditional method for preparing the dough, tempering the custard, and getting that perfect spiral shape. Speculoos (Biscoff):    • Authentic Speculoos (Biscoff) Recipe - Bel...   Crumble pie:    • Belgian Crumble Tart Recipe (Knobbeltjesvl...   00:00 Introduction 00:43 The Pastry Cream 02:47 The Brioche Dough 04:04 Shaping & Filling 07:05 Baking & Glazing Ingredients The Filling & Prep • Dark Raisins: 125g • Golden Rum: (or water) • Apricot Jam • Fondant: The Pastry Cream • Milk: 500g • Sugar: 100g • Egg Yolks: 2 • Vanilla Pudding Powder: 50g The Dough • Flour: 250g • Water: 80g • Sugar: 13g • Dry Yeast: 5g • Salt: 5g • Egg: 1 whole • Margarine (Room Temp): 50g • Egg Wash: 1 yolk + splash of water Instructions 1. Soak Raisins: Soak raisins in rum or water. 2. Make Cream: Whisk yolks and half the sugar immediately. Add pudding powder and a splash of milk. Boil remaining milk/sugar, temper the yolks, then boil for 1 minute. Cover with film and cool. 3. The Dough: Activate yeast in lukewarm water/sugar. Mix flour, salt, egg, and yeast. Add margarine once dough forms. Knead 10 mins, then hand-knead 1 min. Rest 15 mins. 4. Assemble: Roll dough into a large square. Spread a thin layer of loosened cream, leaving 5cm (2 inch) at the top. Add raisins and roll up. 5. Bake: Cut 2.5cm (1 inch) slices. Place on baking sheet, brush with egg wash, and prove for 30 minutes. Bake at 220°C (430°F) for 15 minutes. 6. Glaze: Brush warm rolls with melted apricot jam, then drizzle with melted fondant.