Brioche with Homemade Condiments

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Brioche with Homemade Condiments
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
824
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie824 cal.(39 %)
Protein42.08 g(43 %)
Fat42.66 g(37 %)
Carbohydrates69.07 g(46 %)
Sugar added9.98 g(40 %)
Roughage1.17 g(4 %)
Vitamin A294.83 mg(36,854 %)
Vitamin D2.14 μg(11 %)
Vitamin E2.51 mg(21 %)
Vitamin B₁0.58 mg(58 %)
Vitamin B₂0.62 mg(56 %)
Niacin12.51 mg(104 %)
Vitamin B₆0.44 mg(31 %)
Folate37.57 μg(13 %)
Pantothenic acid1.85 mg(31 %)
Biotin3.65 μg(8 %)
Vitamin B₁₂5.33 μg(178 %)
Vitamin C3.35 mg(4 %)
Potassium928.08 mg(23 %)
Calcium252.06 mg(25 %)
Magnesium40.73 mg(14 %)
Iron3.79 mg(25 %)
Iodine30.81 μg(15 %)
Zinc1.58 mg(20 %)
Saturated fatty acids18.56 g
Cholesterol239.09 mg

Ingredients

for
4
For the dough
½ cube fresh Yeast (21 grams or .5 ounces)
125 milliliters lukewarm milk
250 grams Pastry flour
40 grams sugar
1 pinch salt
50 grams butter
1 egg
For the ham and mustard dip
60 grams fresh Chanterelle
140 grams cooked ham
4 Tbsps Mayonnaise
1 tsp medium hot Mustard
2 Tbsps Crème fraiche
freshly ground peppers
noble sweet ground paprika
For the salmon mousse
100 grams Smoked salmon
100 grams Quark
80 grams Sour cream
1 tsp Horseradish cream (prepared)
1 splash lemon juice
For the cucumber cream
1 Cucumber (250 grams or 9 ounces)
4 Radish
lemon juice
150 grams Natural yogurt
50 milliliters Whipped cream
1 Tbsp freshly chopped Dill
For preparing
Pastry flour (for kneading)
butter (for greasing)
1 egg yolk
2 Tbsps milk
How healthy are the main ingredients?
hamMayonnaiseSour creamChanterelleWhipped creamsugar

Preparation steps

1.

For the dough: Dissolve yeast in milk. Combine flour, sugar and salt, create a well in the center and pour yeast milk into well. Knead in remaining ingredients to form a smooth dough and let rise in a warm place for 1 hour. If dough is too wet add a bit of flour. 

2.

For the ham and mustard dip: Rinse and dice mushrooms. Heat oil in a pan and cook mushrooms. Remove from heat, let cool and mix with ham. Stir in mayonnaise, mustard and crème fraîche until smooth. Season with salt, pepper and paprika. Cover and chill. 

3.

For the salmon mousse: Dice salmon and puree with quark and sour cream in a blender. Stir in horseradish and season with salt, pepper and lemon juice. Cover and chill. 

4.

For the cucumber cream: Peel cucumber, cut in half lengthwise and remove seeds. Grate half of the cucumber, dice the other half. Rinse and dice radishes. Combine radishes and cucumber. Season with salt, pepper and lemon juice. Cover and chill.

Sprinkle dill with salt, let stand briefly and mix with yogurt. Beat cream until stiff, fold into dill mixture and season with salt, pepper and lemon juice.

5.

Preheat the oven to 200°C (approximately 400°F).

6.

Knead dough on a floured surface. Shape into rolls and put into a greased BRIOCHE MOULD. Whisk egg yolks with milk. Brush onto dough and back for about 30 minutes. Remove, let cool, remove from pan and serve with prepared condiments.

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