Pinch of Cumin

Pain d’épices (French spiced bread)

We continue with international cuisine saga with one of my favorite French buns, spiced sweet bread. I have been buying it for a while, trying different versions and brands and observing it carefully until today, when I have finally jumped into the pool in order to get a similar result. And of course I have got it, no mystery at all, the only thing is to find a recipe like this one, that meets your expectations and to feel like baking it with determination. The only noteworthy difference is related to its texture; some spiced sweet breads that I have eaten are a bit more dense and compact, and mine has a bit more “air“, but taste is very very similar.

In case you do not know it,  I just want to say that after tasting it, it is very difficult to stop. Its flavor is a melting-pot of light spice traces, with honey as a backdrop. If you add to this the crunchy aspect of nuts and flavor explosions of dried fruits, you have a simply spectacular all-in-one breakfast.

A good week to everyone!108_Pain-d-epices-6A

Ingredients for one bread (5-6 people)

150 gr of all-purpose flour

100 gr of rye flour (if you do not have, you can use all-purpose flour)

20 gr of almond powder

125 ml of milk

40 gr of butter

140 gr of honey

30 gr of brown sugar

2 teaspoons of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of grinded cinnamon

1/4 teaspoon of green aniseed

1/4 teaspoon of cloves

1/4 teaspoon of grinded ginger

1/4 teaspoon of grinded nutmeg

1/4 teaspoon of cardamom

1 pinch of fleur de sel

Chopped nuts and dried fruits (I have used raisins, prunes and walnuts, but you can also add dried peach or apricot, pine nuts, hazelnut, etc.)

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Directions

Take butter out from the fridge and let it soften for at least 1 hour. You can also do it in the microwave, but as long as you can use a natural procedure, do not doubt about it.¡, you will feel the difference afterwards.

In a big bowl mix flours, baking powder, baking soda, almond powder and spices.

In another bowl, minx butter with milk, honey and brown sugar until you have an homogeneous batter.

Pour the mix of the second bowl into the first one and before stirring, add chopped dried nuts and fruits and a pinch of fleur de sel. Stir it well until homogeneous and died fruits are spread uniformly.

Preheat oven to 180ºC for 10 minutes. Pour the batter in an oven mould and bake it for about 40 minutes, until you see it is brown.

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To be considered

It tastes even better once it has settled for one day long. Eat it together with milk… dip it and enjoy!

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My culinary creations - © 2014-16, Sara Jiménez

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