In a large bowl or the mixer (equipped with a dough hook) mix half of the flour with the sugar and the salt. Heat the milk in a saucepan until lukewarm. Make sure the milk does not get too hot. Add the yeast to a small bowl and add the warm milk, stir and let sit for 5 minutes until the yeast starts to bubble up.
Add the yeast liquid to the flour mixture in the mixer with the egg, butter, and vanilla. Gradually add the remaining flour (more if necessary) and knead until everything comes together to form a dough. The dough should not be too dry and should be slightly sticky. Add the dough to a greased bowl leave to rise covered in a warm place for about 90 minutes or overnight.
Once the dough has risen, knead it again briefly and let cool it in the fridge so that it is a bit easier to handle. Remove the chilled dough from the bowl and roll it out to rectangular shape on a lightly floured surface. Mix the Rapunzel almond tonka cream or Rapunzel macadamia cream in a small bowl with the ground almonds and spread evenly over the rolled out dough with a spoon.
Now start to roll the dough up from the long side of the rectangle to form a cylinder. Cut 12-15 equal pieces with a sharp knife and place each dough spiral into a cupcake form. Mix the egg with the water and brush the brioche with it and decorate each with a few Rapunzel almond slivers. Bake in a preheated oven at 175 ° C for about 18-22 minutes or golden brown. Remove from the oven and serve after cooling.
- 350 g wheat flour (more if needed)
- 60 g Rapunzel Cristallino whole cane sugar
- 1/2 tsp Rapunzel sea salt iodized
- 160 g warm milk
- 1 pack Rapunzel dry yeast
- 1 large egg
- 75 g butter, at room temperature
- 1 tsp Rapunzel Bourbon vanilla powder