Summary

Ingredients

For the dough: (pre-dough)

• 100 g spelled flour, type 630
• 6 g yeast
• 100 g sparklin wine (Crémant), Alsatian

For the dough:

• 300 g spelled flour, type 630
• 10 g yeast
• 10 g salt
• 60 g suar
• 100 g e (s)
• 85 g milk
• 160 g butter
• 120 g sultanas
• 12 g rum
• butter, for the mold

For the topping: (macaronnade)

• 35 g marzipan
• 70 g almond (s), round
• 15 g sunflower oil
• 15 g cornstarch
• 45 g protein
• Powdered sugar, for dusting

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Instructions

1. Mix the ingredients for the pre-dough together and leave to rest for 2 hours.
2. Soak the raisins in rum and let them steep.
3. Knead the flour with the crumbled yeast, salt, sugar, eggs, slightly warmed milk and the pre-dough. Knead until you have a smooth dough that loosens from the edge of the bowl. Then add the butter in three portions. As soon as the dough comes off the edge of the bowl, knead in the raisins soaked in rum. Knead for another two minutes.
4. Let the dough rise in a warm place for about 30 minutes, then cover and put in the refrigerator for 12 hours.
5. Divide the dough into loaves of 400 g each, for two small loaf forms, or put the entire dough in a large loaf pan, or form rolls of 80 g each.
6. Grease the loaf pan with butter, place the rolls on a baking tray lined with baking paper.
7. Macaronnade:
8. Mix the marzipan with the oil, then mix in the ground almonds and cornstarch. Beat the egg whites until stiff and fold into the mixture.
9. Spread on the brioches and let rise for about 1 hour 45 minutes in the cake pan until the dough has risen to the brim.
10. Bake at 190 ° C top and bottom heat on the lowest rack of the oven, the rolls 20 minutes, the small tins 35 minutes, the large tins 45 minutes.
11. After cooling, remove from the mold and dust with powdered sugar.