Brioši s ružinom vodicom/Rosewater Brioche

Please, scroll down for recipe in English

Ako se ikada nađete u situaciji da na dar dobijete kutijicu malenih (domaćih) ružinih pupoljaka ili ih sami uberete, toplo vam preporučujem da napravite ružinu vodicu i iskoristite ju kao aromu u kolačima ili desertima! Ne samo da su lijepe, nego i mirišu prekrasno :)

Moja zadnja godina obilaska po supermarketima svela se na police za ukrašavanje kolačića, a redoviti sam gost na policama za arome (i svakakvih dodataka za kolače). Moram priznati da sam do sada ostala razočarana ponudom jednih te istih aroma i nikada nisam vidjela ružinu vodicu (a kamoli sreće da naiđem na osušene ružine pupoljke), a što me inspiriralo da napravim svoju. Već neko vrijeme čekam da recept za ružinu vodicu podijelim s vama i da ju upotrijebim na pravi način. Moja baka koristila je ružinu vodicu kao aromu u Uskršnjim kolačima, a njen recept za Brioše mi se učinio kao idealna prilika za to, tim više što nam je vrijeme Uskrsa :) Malo sam ga prilagodila svom ukusu te dodala čokoladne suze – sada kada sam naišla na njih stavljam ih u sve :)

Zaista je jednostavno napraviti ružinu vodicu kod kuće. Spremni?

Ružina vodica 

(home-made verzija)

Oko 100 g (ružičastih) ružinih latica očistite od peteljki, operite pa stavite u jednu staklenu posudu. Zavrijte oko 300-400 ml obične vode (možete staviti i manje. Što manje vode, aroma ruže će biti izraženija) pa prelijte preko latica. Pokrijte ili zatvorite poklopcem. Kada je voda dosegnula sobnu temperaturu, staklenku ostavite u hladnjaku preko noći. Sutradan, latice ruže procijedite i dobro ih stisnite da voda izađe iz njih. Vodu koju ste dobili prelijte u malene 

bočice, zatvorite pa čuvajte u hladnjaku do upotrebe.

Ako nemate ružinu vodicu, zamijenite ju s aromom ruže.

Brioši s ružinom vodicom
(za 12 komada, ovisno o kalupićima)

    

      Potrebni sastojci:

·         480 g glatkog pšeničnog brašna

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·         4 žlice kristal šećera

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·         1 cijelo jaje

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·         90 ml običnog ulja

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·         2 žlice maslaca, omekšalog

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·         1/2 žličice arome vanilije

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·         2 žlice ružine vodice

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·         40 g svježeg kvasca

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·         120 ml mlakog mlijeka

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·         1/2 žličice soli

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·         120 g chocolate chips

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      Priprema:

·         U manjoj posudi pomiješajte kvasac s 1 žličicom šećera i mlakim mlijekom. Dobro promiješajte pa ostavite na toplom mjestu da se kvasac digne, oko 15 minuta.

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·         U manjoj zdjeli lagano istucite cijelo jaje s 4 žlice šećera. Dodajte aromu vanilije i ružinu vodicu, promiješajte pa ostavite sa strane.

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·         Pomiješajte brašno s soli.

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·         U brašnu napravite rupicu pa dodajte dignuti kvasac. Promiješajte pa dodajte ulje, maslac, jaje s šećerom te chocolate chips. Sve sastojke dobro promiješajte, a ako je potrebno dodajte još malo brašna.

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·         Premjestite tijesto na pobrašnjenu radnu površinu, pa mijesite oko 5 minuta.

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·         Vratite tijesto u plastičnu posudu, pokrijte kuhinjskom krpom pa ostavite da se na toplom diže oko 1 sat, ili dok ne udvostruči volumen.

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·         Zagrijte pećnicu na 180°C. Pripremite 12 papirnatih košarica za muffine ili silikonske kalupiće (ovisno o veličini košarica, možda vam bude trebalo više ili manje).

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·         Kada je tijesto naraslo, premjesite ga pa podijelite na 12 kuglica jednake veličine. Svaku kuglicu utisnite u pripremljene papirnate košarice tako da napunite kalupiće do 3/4 visine.

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·         Košarice posložite na kuhinjsku rešetku. Pokrijte kuhinjskom krpom i ostavite da se diže još 30 min prije pečenja. Prije pečenja možete po vrhu posuti još čokoladnih suza.

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·         Pecite oko 20-25 minuta, ili dok na vrhu ne uhvati finu zlatnosmeđu koricu.

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·         Ostavite da se ohlade na sobnoj temperaturi.

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English version

If you ever find yourself in a position to receive a box of small rose buds, or pick them yourself, I encourage you to make rose water and use it as a flavor in cakes and desserts!

Not only they smell beautiful, they're tasty to!

Ready? 

Rose water 

(home-made version)

Wash 3 oz (100 g) rose petals, put them in a glass jar and cover them with 1 1/2 cups (360 ml) boiling water. You can use less water, as you can always add it later. The less the water, the more fragrant your rosewater will be. Cover the lid. Leave it cool, and then keep it in the fridge overnight. Next day, strain and sqeeze out the remaining water from the petals. Put in a bottle 

with lid. Keep in the fridge.

Rosewater Brioche

(makes 12 Brioche)

     You need:

·         480 g all-purpose flour

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·         4 tbsp granulated sugar

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·         1 whole egg

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·         90 ml neutral oil

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·         2 tbsp butter, softened

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·         1/2 tsp vanilla essence

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·         2 tbsp rosewater

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·         40 g fresh yeast

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·         120 ml luke-warm milk

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·         1/2 tsp sea salt

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·         120 g chocolate chips

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      Steps:

·         In a small bowl, combine the yeast, 1 tsp granulated sugar and luke-warm milk and whisk thorougly. Leave in a warm place 15 mins.

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·         In a bowl, lightly beat whole egg with sugar. Add vanilla essence and rosewater. Leave aside.

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·         Combine flour with salt. Leave aside.

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·         Make a hole in center of flour  and pour yeast mixture. Add neutral oil and butter. Add egg mixture and in the end chocolate chips, mix well. If necessary, add more flour.

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·         Transfer dough to work surface and start kneading the dough for about 5 mins. 

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·         Place the dough in a large plastic bowl and cover with a towel. Let it rise in a warm place until doubled in size (1 hour).

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·         Preheat your oven on 350 F (180°C). Prepare 12 paper cups (for muffins).

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·         When the dough has fully risen, transfer it to floured kitchen surface and divide into 12 equal sized pieces. Roll each piece into a ball shape and place it in a papper cups to 3/4 high.

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·         Place them in the kitchen rack. Cover with a towel and let rise again for 30 mins before baking. Before baking, you can sprinkle it with more chocolate chips.

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·         Bake for about 20-25 mins, or until they get golden-brown color on the top.

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·         Let it cool slightly, on the room temperature before serving.

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P.S. For the measurements check out the kitchen chart!

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