Elderflower-scented whole spelt Brioches
This time I again followed Niki Stich‘s easy and yet so delicious recipe to whip up a brioche dough last night and bake them this morning. Oh how heavenly my kitchen smelled while I was still trying to wake up and snuggled with the kitties in bed.
Could you imagine a better Sunday Morning than this?
Here is the tweak:
1 large egg
250 ml milk
75 gr butter
500 gr whole spelt flour
75 gr sugar (I used honey)
a good sip of homemade elderflower syrup
1 pinch of salt
some saffron threads
I warmed the milk in a bowl with the butter, saffron threads, then added the honey and yeast and let rest for a few minutes.
Combine all other ingredients in another bowl. Gradually add the milk mixture and knead until it forms a smooth ball. If you use spelt flour be careful not to overknead!
Formed the dough to a ball and put in a bowl. Cover and refrigerate over night.
The next morning let the dough get back to room temperature (I like to shape the brioches while the dough is still cold because I find it easier then) form the brioches to your liking, let proof until about doubled (be careful if you use spelt, the might get out of shape quickly!) and bake for about 15-20 minutes at 150C.
I like the texture the brioches got by adding whole spelt to the dough. The resulting brioches are a little more compact then the are when you make them with wheat or even white spelt flour. The elderflower syrup adds a little more sweetness and a very subtile and flowery taste to the crumb as well.
Normally I like my brioches lukewarm with some butter and jam or honey, but these variation does not even need the addition of butter or jam. Fresh from the oven they were best plain just without anything. I tried them with butter tho and liked it too.
There are still a few left and I am sure they will be gone by this evening. The other half of the brioches went into the freezer for later enjoyment!
I am submitting these little darlings to Susan’s Yeast Spotting!