Brioches à la cannelle lapin de Pâques
Ingrédients
- 4-1/2 à 5 tasses de farine tout usage
- 1/3 tasse de sucre
- 2 (4-1/2 tsp.) packets Fleischmann's® Quick Rise Yeast
- 1 c. à thé de sel
- 1-1/2 tasse d’eau
- 6 cuillères à soupe de beurre ou de margarine
- 1 oeuf
Garniture :
- 1/3 tasse de sucre
- 2 cuillères à café de cannelle moulue
- 3 cuillères à soupe de beurre OU de margarine très molle
Glaçage
- 3-1/2 cups powdered sugar
- 3 c. à soupe de beurre OU de margarine, ramolli
- 3 to 5 tablespoons milk
- 1 cuillère à café d'extrait de vanille pure
- Préparation colorante rouge pour aliments
- Small candies for faces, string licorice for whiskers and sliced almonds for teeth
PRODUITS
Méthode
- Mélanger 2 tasses de farine, le sucre, la levure sèche et le sel dans un grand bol et remuer jusqu'à homogénéité. Mettez l'eau et le beurre dans un bol allant au micro-ondes. Cuire au micro-ondes à puissance ÉLEVÉE par incréments de 15 secondes jusqu'à ce qu'il soit très chaud mais pas chaud au toucher (120° à 130°F. Le beurre ne fondra pas complètement). Ajouter au mélange de farine avec l'œuf.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl as needed. Stir in just enough remaining flour so that the dough will form into a ball.
- Knead on lightly floured surface until smooth and elastic, and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
- Pour la garniture, mélanger le sucre et la cannelle dans un petit bol. Mettre de côté.
- Divide dough in half. Roll 1 half into a 12 x 10-inch rectangle on a lightly floured surface using a rolling pin. Spread 1-1/2 tablespoons butter over dough leaving a 1-inch border on the long edges. Sprinkle with half of the cinnamon sugar mixture. Beginning at long end of rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal slices. Place 8 rolls, cut sides down, on greased baking sheet. Leave plenty of room around each roll. Gently unroll remaining 4 rolls, resulting in 4 long strips. Cut each into 4 equal pieces. Position 2 strips as "ears" for each roll, tucking an edge under roll. Turn down top edge to make a "floppy ear." Repeat with second half of dough. Cover with towel; let rise in warm place until doubled in size, about 30 minutes.
- Bake in preheated 350°F oven for 15 to 20 minutes or until rolls are golden brown. Cool on pan for 5 minutes, then carefully remove to wire rack to cool an additional 15 minutes.
- Combine all frosting ingredients (start with 3 tablespoons milk and add more if needed) in a large bowl and beat until creamy. Remove 1/4 cup icing and place in a small bowl; set aside Spread remaining icing over rolls. Add a drop of red food coloring to reserved icing to create a light pink color. Frost pink icing over the ears. Decorate faces with small candies for eyes and nose, add licorice whiskers and use sliced almonds for teeth.
