The Crémantaise

Ingredients for 1 servings:

• 100 g spelt flour, type 630
• 6 g yeast
• 100 g sparkling wine (Crémant), Alsatian
• 300 g spelt flour, type 630
• 10 g yeast
• 10 g salt
• 60 g sugar
• 100 g egg(s)
• 85 g milk
• 160 g butter
• 120 g sultanas
• 12 g rum
• e.g. butter, for the mold
• 35 g marzipan
• 70 g ground almonds
• 15 g sunflower oil
• 15 g cornstarch
• 45 g protein
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 16 hours 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 17 hours 30 minutes

Brioche, sweet yeast bread with Crémant from Alsace

Mix the ingredients for the starter dough together and let it rest for 2 hours. Soak the raisins in rum and let it rest. Knead the flour with the crumbled yeast, salt, sugar, eggs, slightly warmed milk, and the starter dough. Knead until you have a smooth dough that pulls away from the sides of the bowl. Then add the butter in three portions. As soon as the dough starts to pull away from the sides of the bowl, knead in the rum-soaked raisins. Knead for another two minutes. Let the dough rise in a warm place for about 30 minutes, then cover and refrigerate for 12 hours. Divide the dough into 400g loaves for two small loaf pans, or put all the dough into one large loaf pan, or form 80g rolls. Grease the loaf pan with butter and place the rolls on a baking sheet lined with baking paper. Macaronade: Mix the marzipan with the oil, then stir in the ground almonds and cornstarch. Beat the egg whites until stiff and fold into the mixture. Spread on the brioches and let rise for about 1 hour 45 minutes, then bake in the cake tin until the dough has risen to the edges. Bake at 190°C (top and bottom heat) on the lowest oven rack. Rolls can be baked for 20 minutes, small tins for 35 minutes, and large tins for 45 minutes. Once cooled, remove from the tin and dust with powdered sugar.