Sweet bread with cardamom and barley malt syrup
This brioche is perfect for breakfast with a little jam or butter. Not too sweet, delicately spiced with cardamom, cinnamon and nutmeg gains the sweetness from raisins, barley malt syrup and honey.
For 4 Person(s)
- 2 tbsp barley malt syrup
- 2 tbsp (or more) honey
- 250 g milk
- 60 g butter
- 3.5 g (about 1/2 tsp) active dry yeast
- 500 g bread flour
- 0.5 tsp cinnamon
- 1 tsp (or more) ground cardamom
- 1 pinch nutmeg
- 100 g raisin
Sweet bread with cardamom and barley malt syrup Directions
- In a saucepan heat the milk with honey, malt and butter. Stir and let the butter melt, set aside and allow to cool down.
- In a large bowl mix the flour with the dry yeast and spices.
- Add the milk mix, stir alittle bit witha a spoon. Put aside for a few minutes to let the flour absorb the liquid.
- Knead for 10 minutes until the dough becomes smooth and elastic. Place the dough in a lightly greased bowl, cover it with plastic wrap and let rise in a warm place until it doubles the volume (about 2 hours).
- Deflate the dough. Add the raisins and knead the dough to incorporate the dry fruit. With your hands or with the help of a rolling pin, roll out the dough into a rectangle. Fold the outer edges toward the center then create a roll starting from the bottom edge. Lay it in a lightly greased and floured baking pan. Cover with a cotton cloth and let rise for 1 hour - 1 ½ hours or until it reaches the edge of the pan.
I thought it wuold be softer - Josephine