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Campfire brioches https://www.metro.ca/userfiles/image/recipes/brioches-cuites-feu-de-camp-10863.jpg PT20M PT35M PT1H40M
Mix the flour, yeast, and salt in a bowl. Set aside.Mix the warm milk and sugar.Pour the milk and sugar mixture over the dry ingredients.Add the eggs and mix well.Add the melted butter and mix.Let rest in a warm and humid place for about an hour.Mix the brown sugar and cinnamon. Set aside.Spread the dough on a floured work surface.Add a generous dollop of butter on the dough and spread the sugar and cinnamon mixture on it.Roll the dough to shape it into a tight roll.Cut into about 16 equal pieces.Add to a well-greased cast iron skillet.Let rise for about 45 minutes.Cook over a campfire for about 35 minutes.Top with dulce de leche caramel and serve.Source: Gabrielle Perron
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brioche dough: 4 1/4 cups all-purpose flour 1 1/2 tsp. (7 1/2 mL) instant yeast 1/2 tsp. (2 1/2 mL) salt 3/4 cup (180 mL) lukewarm milk 2 egg 1/2 cup (125 mL) white sugar 1/4 cup (60 mL) melted butter topping: 1 1/2 cup (375 mL) brown sugar 1 Tbsp. (15 mL) cinnamon 1/4 cup (60 mL) melted butter 1/2 cup (125 mL) dulce de leche
Campfire brioches

Campfire brioches

Rate this recipe
3 Votes
4
servings
0:20
Preparation
0:35
COOKING
1:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • brioche dough:
  • 4 1/4 cups
    all-purpose flour
  • 1 1/2 tsp.
    (7 1/2 mL)
    instant yeast
  • 1/2 tsp.
    (2 1/2 mL)
    salt
  • 3/4 cup
    (180 mL)
    lukewarm milk
  • 2
    egg
  • 1/2 cup
    (125 mL)
    white sugar
  • 1/4 cup
    (60 mL)
    melted butter

  • topping:
  • 1 1/2 cup
    (375 mL)
    brown sugar
  • 1 Tbsp.
    (15 mL)
    cinnamon
  • 1/4 cup
    (60 mL)
    melted butter
  • 1/2 cup
    (125 mL)
    dulce de leche
Imprimer ma sélection

Preparation

Mix the flour, yeast, and salt in a bowl. Set aside.

Mix the warm milk and sugar.

Pour the milk and sugar mixture over the dry ingredients.

Add the eggs and mix well.

Add the melted butter and mix.

Let rest in a warm and humid place for about an hour.

Mix the brown sugar and cinnamon. Set aside.

Spread the dough on a floured work surface.

Add a generous dollop of butter on the dough and spread the sugar and cinnamon mixture on it.

Roll the dough to shape it into a tight roll.

Cut into about 16 equal pieces.

Add to a well-greased cast iron skillet.

Let rise for about 45 minutes.

Cook over a campfire for about 35 minutes.

Top with dulce de leche caramel and serve.

Source: Gabrielle Perron

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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