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oday I’m making raspberry brioche crumble. Now, if you don’t know what is brioche, and who made it famous, check my post about that.
OK, now let me tell you a few words about crumble. Who invented crumble? Well, the interesting thing is, crumble wasn’t mentioned in any cookbook published before 20th century! It is believed that crumble was invented in London during the Second World War. Since London was heavily bombarded by the Germans, and most men were on the front, women had to replace them and take over their roles so the society would function. Ladies were looking after the wounded soldiers, working in factories making cannon shells, driving trams etc. Because of that they didn’t have time to make complicated desserts, and it was also very difficult to obtain eggs and butter. As we all know, necessity is mother of invention – so, the crumble was born! How? Well, the English housewifes took the shortcut by simply mixing flour, sugar and margarine, and scattering that crumbly mixture on top of any fruit they could lay their hands on. Next step was baking, and – 30 minutes later – eating! It wasn’t the royal wedding cake, but it was sweet and comforting. Mission accomplished! Thankfully, I don’t have to make cannon shells, so I have time to show you how to make my raspberry brioche crumble. I hope you’ll like it! If you are more of a chocolate person, check my easy chocolate chip brioche buns!
Raspberry Brioche Crumble
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 30 minutes
Cook time : 20 minutes
Ready in 50 minutes plus fermentation
Level : Advanced
Ingredients: Brioche Dough- All purpose flour 500g (17.6oz)
- Water 60g (2oz)
- Fresh yeast 30g (1oz)
- Salt 8g (2Tsp)
- Sugar 50g (1.8oz)
- Eggs 250g (8.8oz or 4 large eggs)
- Butter, soft 350g (12.4oz)
- Raspberry jam 200g (7oz)
- Butter 50g (1.8oz)
- Powdered sugar 50g (1.8oz)
- All purpose flour 50g (1.8oz)
- Almond flour 30g (1oz)
- Chopped pistachios 30g (1oz)
- Place flour, sugar and salt into a bowl of a mixer fitted with hook attachment.
- Mix water with yeast until it dissolves and add that mixture to the dry ingredients. Add eggs and mix on low speed for about 10 minutes until the dough becomes smooth.
- Add softened butter gradually and mix until incorporated.
- Wrap the dough in multiple layers of plastic foil, and refrigerate it overnight.
- To make crumble, mix powdered sugar, flour, almond flour and chopped pistachios into a bowl and mix to combine. Add cold butter cut in cubes, and rub it into the dry ingredients until you get crumbly mixture. Put crumble in the fridge until needed.
- Portion cold dough into 85g (3oz) pieces. Roll each piece into a ball, and put it into aluminum baking cup brushed with melted butter. Leave brioche buns at room temperature to ferment for about an hour.
- Put raspberry jam into a piping bag without tip. Stick the tip of the bag into each fermented brioche bun and pipe some jam inside.
- Brush brioches with egg wash, and then sprinkle some crumble on each brioche.
- Bake them at 180°C (350°F) for about 20 minutes, until golden.
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