{"id":9012,"date":"2010-07-09T05:27:40","date_gmt":"2010-07-09T04:27:40","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=228"},"modified":"2010-07-09T05:27:40","modified_gmt":"2010-07-09T04:27:40","slug":"brioche-tressee","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2010\/brioche-tressee\/","title":{"rendered":"Brioche tress\u00e9e"},"content":{"rendered":"
\"Brioche<\/a>
Brioche tress\u00e9e (foto: Magnus Aronson)<\/figcaption><\/figure>\n

Idag kliver jag ombord p\u00e5 ett plan ner till Montpellier f\u00f6r att tr\u00e4ffa C\u00e9line, Josselin och Samuel. Det mesta har blivit klart eller n\u00e4stan n\u00e4stan klart: Ther\u00e9sia Erneborgs receptbok S\u00f6ta saker <\/em>som kommer ut p\u00e5 Gullers i september, Libris nya stora s\u00e5ngbok Hallelujah Moments<\/em>, Vibeke Olssons nya roman Bricken p\u00e5 Svartvik<\/em>, stick- och virkboken V\u00e4rma varandra<\/em> … Och nu blir det semester i fyra veckor och sannolikt lite stillsamt p\u00e5 kyrkkaffebloggen. Glad sommar \u00f6nskas alla kyrkkaffev\u00e4nner med ett recept just fr\u00e5n de franska v\u00e4nnerna!<\/p>\n

Brioche tress\u00e9e<\/strong>
\nI min familj, som kommer fr\u00e5n Normandie, har vi en liten kaffetradition n\u00e4r det har varit begravning i sl\u00e4kten. Vi samlas och h\u00e4ller upp kaffe \u00e5t alla och \u00e4ter ett slags fl\u00e4tad vetel\u00e4ngd som kallas brioche tress\u00e9e <\/em>(fl\u00e4tad brioche). Min man som kommer fr\u00e5n s\u00f6dra Frankrike blev mycket f\u00f6rv\u00e5nad n\u00e4r han var med om det f\u00f6rsta g\u00e5ngen, men jag tror att det \u00e4r ganska vanligt p\u00e5 andra h\u00e5ll. I alla fall tycker vi att det \u00e4r trevligt!
\nC\u00e9line<\/em><\/p>\n

en fl\u00e4ta
\nUgn: 175\u00b0, ca 25 minuter
\nJ\u00e4sning: 1 + 10\u201312 + 1 timmar<\/p>\n

60 g sm\u00f6r
\nca 6 dl vetemj\u00f6l
\n2\u00bd dl mj\u00f6lk
\n1 \u00e4gg
\n25 g j\u00e4st
\n50 g socker
\n1 tsk salt<\/p>\n

pensling:
\n1 \u00e4gg<\/p>\n

Ta fram sm\u00f6ret i god tid s\u00e5 att det f\u00e5r rumstemperatur.
\nBlanda mj\u00f6l, salt och socker i en bunke. V\u00e4rm mj\u00f6lken till fingertemperatur, l\u00f6s upp j\u00e4sten i den och r\u00f6r ner detta i mj\u00f6lblandningen tillsammans med \u00e4gget.
\nArbeta degen tills den sl\u00e4pper fr\u00e5n bunkens kanter. Klicka ner sm\u00f6ret och arbeta snabbt in det i degen.
\nT\u00e4ck \u00f6ver bunken och l\u00e5t degen j\u00e4sa i en timme i rumstemperatur. Peta ner den och l\u00e5t den j\u00e4sa en g\u00e5ng till, men nu i kylsk\u00e5p i 10\u201312 timmar (till exempel \u00f6ver natten). Ta upp degen p\u00e5 mj\u00f6lat bakbord och dela den i tre lika delar. Rulla ut dem till j\u00e4mna l\u00e4ngder, 60\u201370 centimeter l\u00e5nga. F\u00e4st ihop dem i ena \u00e4nden, fl\u00e4ta, vrid fl\u00e4tans b\u00f6rjan och slut mot dess undersida och flytta \u00f6ver den till en papperskl\u00e4dd pl\u00e5t. L\u00e5t den j\u00e4sa \u00f6vert\u00e4ckt i en timme. Pensla den med uppvispat \u00e4gg och gr\u00e4dda den i 175 graders ugnsv\u00e4rme i ungef\u00e4r 25 minuter.<\/p>\n","protected":false},"excerpt":{"rendered":"

Idag kliver jag ombord p\u00e5 ett plan ner till Montpellier f\u00f6r att tr\u00e4ffa C\u00e9line, Josselin och Samuel. Det mesta har blivit klart eller n\u00e4stan n\u00e4stan klart: Ther\u00e9sia Erneborgs receptbok S\u00f6ta saker som kommer ut p\u00e5 Gullers i september, Libris nya stora s\u00e5ngbok Hallelujah Moments, Vibeke Olssons nya roman Bricken p\u00e5 Svartvik, stick- och virkboken V\u00e4rma…<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[344,348,1],"tags":[],"class_list":["post-9012","post","type-post","status-publish","format-standard","hentry","category-kyrkkaffeprat","category-recept","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9012"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=9012"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9012\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=9012"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=9012"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=9012"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}