Carrot and nut brioches with ginger jam
FOR 8 BRIOCHES
- 1 Mango (200 g)
- 20 g fresh ginger juice of 2 oranges
- 100 grams of brown sugar
- 10 g apple pectin
- 100 g whole wheat flour
- 100 grams of wheat flour
- 1 packet (7 g) dry baking yeast
- 100 g ground hazelnuts
- 150 g grated carrots
- Jodsalz
- 75 grams of liquid honey
- 200 ml lukewarm buttermilk
- some butter for greasing
PREPARATION
1. Peel the mango and cut out the stone. Dice the flesh. Peel ginger and cut into thin slices. Place the mango and ginger in a saucepan with the orange juice. Add 75 g sugar and bring to the boil. Let cook for about 3 minutes. Stir in pectin. Cook for another 1 minute. Pour into prepared twist-off glasses. To let it cool down.
2. Mix flour with yeast, nuts, carrots and remaining sugar in a bowl. Add iodized salt, honey and buttermilk. Knead with a hand mixer (dough hook) for about 5 minutes to form a smooth dough. Cover the bowl and leave to rise in a warm place for about 30 minutes.
3. Knead the dough, divide into eight portions. Grease eight brioche molds with a little butter. Form each portion into a small and a large ball. First put the big and then the small ball in the mold. Let rise again for about 30 minutes. Bake in a preheated oven at 180 degrees (convection: 160 degrees/gas: level 3) for about 25 minutes. Remove the brioches from the molds and let cool on a wire rack. Serve with the jam.
Per portion: approx. 310 kcal E 8 g, F 10 g, KH 25 g Cholesterol: approx. 4 mg Preparation: approx. 30 minutes (without waiting time)
