Brioches à la cannelle aux graines de lin
Ingrédients
- 3-1/2 tasses de farine tout usage
- 3/4 cup milled flaxseed
- 3 c. à soupe de sucre
- 1 sachet (2-1/4 c. à thé) de levure Levée rapide Fleischmann's®
- 1 c. à thé de sel
- 1/2 tasse d’eau
- 1/2 tasse de lait
- 1/4 tasse de beurre OU de margarine
- 1 egg large
- 1/2 c. à thé de cannelle moulue
- 2 tablespoons butter or margarine, melted
Cinnamon Filling
- 1/4 tasse de sucre
- 1-1/2 c. à thé de cannelle moulue
- 1/4 c. à thé de muscade moulue
Glaçage au sucre en poudre
- 1 tasse de sucre à glacer, tamisé
- 1 à 2 c. à soupe de lait
- 1/2 c. à thé d’extrait de vanille pur
PRODUITS
Méthode
- Combine 1 cup flour, milled flaxseed, sugar, undissolved yeast and salt in large mixer bowl. Heat water, milk and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, 1/2 cup flour and ground cinnamon; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.Roll dough to 10 x 12-inch rectangle. Brush with melted butter to within 1 inch of the edges; sprinkle with Cinnamon Filling. Beginning on long side, roll up tightly as for jelly roll. Pinch seam to seal; cut into 1-inch pieces. Place, cut side up, into greased 9 x 13-inch pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Cuire au four à 375°F pendant 25 minutes ou jusqu'à ce que ce soit cuit. Retirer de la poêle; laisser refroidir sur une grille. Arroser de glaçage au sucre en poudre.
- Cinnamon Filling: In small bowl, combine sugar, cinnamon and nutmeg. Stir until well blended.
- Powdered Sugar Glaze: Combine powdered sugar, milk and vanilla extract. Stir until smooth.
