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Laskiaispulla - Tintti78
Cuisine et Traditions

Laskiaispulla

Brioche dome topped with strawberry jam and chantilly cream
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Chef :
Réalisé le :
Famille :
LaskiaispullaLaskiaispulla
Temps de préparation : 60 min
Temps de cuisson : 10 min
Temps de repos : 0 h
Temps total : 1h10min
Nbre de couvert : 8

Ingrédients

Brioche dough
1/2 l of milk
50 g of baker's yeast
2 cc of salt
2 dl of sugar
1 tablespoon of cardamom
15-16 dl of flour
200 g of margarine

Decor
sugar pearl
1 egg

Trim
1 l of whipping cream
100 g of sugar
strawberry jam

1) Laskiaispulla1 melt the margarine. Allow it to cool.
Heat the milk until it\'s at 25-30 °C. There crumble the yeast and dissolve it in the\'aid\'s a whip. There then add the salt, the sugar and the cardamom.
Added by intermitence the flour and the margarine.
Knead until obtaining a homogeneous dough, slightly sticky.
Do not add too much flour, since at the time of shaping, it farinera the work plan.
Let her push the dough 30 min.
2) Sprinkle lightly the dough and degas.
The work for a few minutes to regain the body.
Detail of the brioche and the work between the palm of the hand and the work plan to form small balls of 5 cm diameter.
Cover the buns and let them grow 20-30 minutes.
3) Brown\'s egg and sprinkle with sugar pearl.
Bake in an oven preheated to 225°C for 10 minutes.
The buns are ready when they are well browned but not burned. It is possible to prick or type below. The sound is muffled.
Let them cool down.
4) Whisk the whipping cream, and squeeze it with the sugar.
Take off the hat of the cake (1/3-2/3).
Digging the base and fill with strawberry jam and whipping cream.
Rest the hat gently on the whipped cream.

Notes du chef

Traditionally, the bun is between onto a bed of hot milk.Prepared in the morning, she will be the welcome return of the ski gold cruise on the lake frozen by the end of the afternoon, when the sun sets and the temperature drops.The bun is also eaten with cream\\\\'almonds, in place of the strawberry jam.

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