Adzuki Bean Kringle {where when Estonia meets Japan}
Ah le kringle… d’accord d’accord, par ici on a un peu laissé passer la déferlante kringle pour vous proposer une version assez déroutante étonnante !!! Oui oui oui je sais les pays de l’Est c’est très mais alors très loin du pays du soleil levant, mais why not ?
Cette brioche va au delà de mes espérances, sa texture est parfaite et l’association avec la pâte de haricot adzukis est géniale ! Oui je sais je me lance des fleurs, mais il faut bien de temps en temps non ?!
Bon la recette est un peu longue à réaliser de part la cuisson des haricots adzukis mais ça en vaut vraiment la peine.
Here is our contribution to what was the most cooked brioche this year !
Adzuki Bean Kringle {where when Estonia meets Japan}
Ingredients
For the brioche dough
- 250 g of flour
- 125 g soft butter
- 3 eggs
- 30 grams of sugar
- 10 g of baker's yeast
- 2 g de sel
For the adzuki bean stuffing
- 70 g dried adzuki beans
- 6 medjol dates
- 3 c. to s. bitter cocoa
- 2 c. at c. agave syrup
For the syrup
- 10 key of water
- 100 grams of sugar
Description
Soak the adzuki beans overnight then cook them in boiling water 45 min to 1 hour. Drain them then puree them. Then mix with the dates, cocoa and agave syrup to obtain a puree that you can thin with a little bean cooking water if necessary.
To prepare the brioche dough, put the yeast with 2 tablespoons of lukewarm water, let it rest 10 min then stir.
Then put the flour in a salad bowl, make a well and add the yeast to the center. Work the dough between your fingers and incorporate the eggs, sugar and salt. Knead the dough and stretch it, then add the butter. Knead the dough until it comes away from the bowl (you can transfer it to the worktop for more convenience).
Let the dough rise covered under a tea towel for 2 hours.
Degas the dough with the point, spread it thinly into a rectangular shape then spread the adzuki bean stuffing on top, leaving a margin of one centimeter on the edges.
Roll the dough lengthwise to form a sausage. Cut the sausage in half lengthwise and braid the two pieces together. Finally, bring it all together to form a crown.
Place the brioche on a baking sheet covered with parchment paper and leave to rise for about 1 hour.
Preheat the oven to 170° and bake 40 min.
Meanwhile prepare the syrup to glaze your brioche. For that, mix together the water and sugar, let it boil 3-4 minutes and book.
Out of the oven, apply the icing to the brioche and leave to cool.
Emilie
My
29.11.12You are right to throw flowers at yourself, your kringle is sublime and original!
Emilie
29.11.12Oh thank you very much My 😉
argon
29.11.12this kringle must be really delicious … thank you for the recipe and nice variation on this theme !
Emilie
29.11.12Thank you very much Argone ^_^ It’s true that we had a great time !
cookparadise
29.11.12She's really cute
I wish you a pleasant evening
Valerie.
Emilie
29.11.12Thank you Valerie 😀
Good evening to you too miss !
helene06
29.11.12superb and delicious!
Emilie
29.11.12Thank you Hélène 😀
Lili
29.11.12Wow wow wow !!! Here's a kringle that works ! Stunning ! And bravo for the Japanese inspiration !!! Big kisses my pretty xx
Emilie
30.11.12Many thanks Lili 😉
Full of kisses <3
- Angeline - (@CarnetPrune)
29.11.12But what is this crazy recipe? ! : O
I WANT
❤❤
Emilie
30.11.12Lol !!! Thank you very much my dear ^_^
Kisses
biboulandandmamsstory
29.11.12Ohhhhh how Zolie it is, my mouth is watering
Emilie
30.11.12Oh thank you very much 😀
Whoa
29.11.12Pretty super delicious kringle !
Emilie
30.11.12Merci LeeYaa 😉
sister (@kakouech)
29.11.12it’s beautiful and very original. This really appeals to my curiosity because I don't know these beans at all;) kisses and good evening
Emilie
30.11.12So you have to try this, these beans are perfect in desserts !
Thank you miss !
XOXO
strawberryandbasil
29.11.12I don't know adzuki beans so I don't even have an idea of what this kringel might taste like, but in any case, visually it is super beautiful !
Emilie
30.11.12Thank you very much my dear 😉 So you have to try this, these beans are great !
Helen
29.11.12But I didn't know this brioche, so she is famous ? Either way, it's impressive., I'm going to try this bean stuffing this weekend. !
I make an azuki cream with cinnamon and almond puree sometimes for breakfast, but this cocoa version must be even better !!! Bravo !
Emilie
30.11.12Yes Yes Yes…!!!
Thank you Helene, I hope you like it but I also think I'm going to try your mixture with the almond puree and cinnamon !
XOXO
Nadi[Art]Design
30.11.12An exceptional recipe that I didn't know at all. It makes me want to try it 😉 Thank you, I wish you a happy Friday girls, xX
Emilie
30.11.12Thank you very much Nadia 😉
Happy Friday to you too.
Kisses <3
poupougnette
30.11.12I'm amazed!! I would never have thought of putting adzuki beans in it! what a great idea!! well done girls, you amaze me!! 😉
good evening and good weekend.
Kisses, Kisses
Emilie
30.11.12Thank you very much Poupougnette 😉
Good evening and good weekend to you too !
Kisses
loetitiacuisine
2.12.12What audacity ! I'm blown away ! Kisses.
Emilie
2.12.12Thank you very much miss 😉
Kisses
achickeninthekitchen
6.12.12I love this kind of improbable encounters…
Emilie
6.12.12Roh thank you very much achickeninthekitchen 😀