Baileys Brioche King Cake for Kitchen Robot
restaurant 8-10 portions
schedule 03 h 20 min
Cooking details
This recipe has been tested in a Newlux 3L Blade Kitchen Robot. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt King Cake:
- task_alt70 g. sugar
- task_alt8 or 9 strips of orange peel (only the orange part)
- task_alt160 g. of milk
- task_alt15 g. of crumbled fresh compressed yeast
- task_alt500 g. of strong flour
- task_alt1 egg
- task_alt80 g. of butter at room temperature, in pieces (and a little more for the mold)
- task_alt70 g. of whiskey cream
- task_alt50 g. of dark chocolate chips
- task_altA pinch of salt
- task_altBaileys Cream:
- task_alt250 g. mascarpone
- task_alt100 g of cream cheese
- task_alt100 g. condensed milk
- task_alt30 g. of Baileys
- task_alt1 tsp. of vanilla essence
step by step recipe
- Put the sugar and orange peel in the jar and pulverize for 10 seconds at speed 10. With the spatula, lower the ingredients to the bottom of the pitcher.
- Add the milk and yeast and mix by programming 3 min at a temperature of 37°C, speed 3.
- Add the flour, egg, butter, whiskey cream, and salt and start the Knead program for 3 minutes.
- Add the chocolate chips and program the kneading menu again for 1 minute.
- Remove the dough to the work surface and shape it into a ball. Let it rest covered with a cloth in a place without drafts (for example inside the oven) for at least 1 hour.
- Meanwhile, place the whisk attachment on the blades and add the mascarpone cheese, cream cheese, condensed milk, and whiskey cream liqueur.
- Program for one minute at speed 4.
- Remove the whisk attachment, pour the cream into a bowl and reserve in the refrigerator.
- Without washing the jar, add 200 grams of cream and a teaspoon of vanilla essence. Program 2 min at speed 4, after the first 20 seconds open the lid to check that it doesn't turn into butter (a circle should form in the center of the jar, it is advisable to stop the machine and check the texture of the cream).
- Once whipped, add to the cream bowl and mix with folding movements.
- Pour into a piping bag with a round or fluted nozzle. We reserve.
- Once the dough has rested for an hour, place it on the work surface, remove the air from the dough, shape it into a ball again, place it on the greased tray on which we are going to bake it and insert your fingers in the center to make the crown shape of the king cake. Open the circle well.
- Cover the king cake with a well-oiled film and let it rest in the closed oven until it doubles in volume (approximately 1 hour and a half).
- Take the king cake out of the oven.
- Preheat the oven to 180°C.
- Brush the dough with egg and decorate with moist sugar and chocolate chips.
- Once the oven is hot, bake for 25-30 min. Let it cool on a rack before filling.
- Once the king cake is cool, cut it in half and fill it with the whiskey cream and enjoy!
Ingredients
- Accessories used: blades, whisk attachment and spatula
