How to Prepare Appetizing Craquelin

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Before you jump to Craquelin recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with Food.

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We hope you got insight from reading it, now let’s go back to craquelin recipe. You can cook craquelin using 13 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Craquelin:

  1. You need of Brioche.
  2. Get 170 g of bread flour.
  3. Use 3 g of instant yeast.
  4. Prepare 70 g of eggs.
  5. Get 35 g of milk, room temperature.
  6. You need 3 g of sugar.
  7. Use Pinch of salt.
  8. Get 105 g of butter, soft.
  9. Use of Craquelin dough.
  10. Take 360 g of brioche dough (the one you made).
  11. Take 80 g of sugar cubes.
  12. You need 5 g of lemon zest.
  13. Prepare 1 of egg mixed for egg wash.

Instructions to make Craquelin:

  1. Brioche: In a bowl combine flour and yeast..
  2. In a electrical mixer with dough hook add eggs, milk, sugar and salt. Then add flour and yeast. Mix with dough hook for 4 minutes on medium speed.
  3. Gradually add the butter while the mixer mix. Scraping down the bowl when necessary. After butter is incorporated. Mix until the dough pulls away from the sides of the bowl..
  4. Line a sheet pan with parchment paper and grease with butter or oil. Place dough on parchment paper. Wrap tightly with cling wrap and rest overnight in the fridge..
  5. Craquelin dough: Keep 90g brioche separate and refrigerate. In a mixer with dough hook mix brioche dough, sugar cubes and lemon zest on low speed for 1 to 2 minutes or just until sugar cubes are incorporated..
  6. Divide craquelin dough into six. Cover and rest for 45 minutes..
  7. Divide the leftover brioche dough into 6. Preshape into rounds. Cover and rest in fridge for 30 minutes..
  8. Roll the refrigerated rounds out in circles. Brush with egg wash. Place craquelin in the middle of the circle and close. Pinching side together until completely closed. Place dough on a greased parchment paper seam side down..
  9. Cover and proof. Until dough springs back slowly to the touch but not collapse. About 2 to 3 hours..
  10. Preheat over to 190°C. Place a pan at the bottom of the oven. With a bit of water to create steam..
  11. Egg wash dough and score with a x on top in the center..
  12. Place dough in oven and steam for 3 minutes. Release steam by slightly opening door. Bake for 15-20 minutes until the crusts are golden. Cool completely on cooling rack..

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