Rhubarb Brioche Crumble Slice

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Recipe's preparation

Crumble Mixture





1. Place Flour, baking powder and salt in bowl and mix 10 Sec/ Sp 6.

2. add remaining Crumble ingreidents and mix 10 Sec/ Sp 6.

3. Set Aside in a medium Bowl.

4. next mill your Lemon Rhind and 30grams of the bakers flour for 10 Sec/sp 9. Set aside seperatly to add into the Dough in step 3.

 

Brioche Dough





NOTE: this Dough makes enough for two Brioche base items - one slice and another Brioche item of choice. (see tips)

1.Place Sugar in Bowl and mill 10 Sec/ Sp 9.

2. Add Milk and yeast to bowl and heat 2mins/37degrees/Sp 7.

3. Add Butter, Egg, Remaining 620g Bakers Flour, Milled Lemon Rhind mix, 1 tsp Vanilla and Salt mix 10 Sec/ Sp 7.

4. Add the Diced Paw Paw.

5. Knead 3 mins with a closed lid.

6. Place  Dough wrapped in a thermomat to proof (double in Size) for approx 40 mins in  awarm spot...depends on warmth of room /location.  You can put a mug of water in the Morcowave and heat on high for 3mins...then place your wrapped dough in with the steaming mug and leave to proof

 7. You will need 2 trays for the slice or use half the dough to make a star Nutella Brioche or Cinnamon Scrolls and the other dough half for one tray to do slice.

8. Roll out half the dough to a rectangle shape the same size as your tray, place dough in the tray then evenly spread the Diced Paw Paw mix over the dough, then placing the Rhubarb on top of with an extra drizzle of vanilla, and any other topping of choice to give a little moisture.... add the Optional fruit; diced apple, blueberries, strawberries or raseberries then crumble mix on top. (last photo shows Layers)

9.Bake on 200 degrees for 25-30 mins or until Crumble browns to a golden colour..