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Canel Bulard – Brioches à la cannelle suédoises
Découvrez la recette suédoise des Canel Bulard, de petites brioches à la cannelle ultra‑moelleuses, légèrement sucrées et nappées d’un sirop vanillé brillant. Idéales pour le petit‑déjeuner ou le goûter d’hiver.
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Cost Breakdown
Critical Success Points
- • Diluer correctement la levure dans du lait tiède (pas plus de 40 °C).
- • Première levée d’une heure pour développer le gluten et la saveur.
- • Façonner les nœuds sans les serrer excessivement.
- • Deuxième levée avant la cuisson.
- • Badigeonner les brioches avec le sirop chaud dès la sortie du four.
Safety Warnings
- • Ne pas surchauffer le lait au-delà de 40 °C sous peine de tuer la levure.
- • Manipuler le four chaud avec des gants de cuisine.
- • Le sirop est très chaud ; éviter les éclaboussures.
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