For 6 people
For 6 people
In a glass pour the lukewarm almond milk with the baker's yeast. Mix and let stand for 15 minutes.
Meanwhile pour the mascarpone, eggs and sugar into a bowl. Whisk the mixture and add the milk. Whisk again.
Add the flour and the spices mixture as the dough is steeped in the robot.
Sprinkle slightly with flour and cover the bowl with a slightly damp cloth. Store the salad bowl for 3 hours in a place at the shelter of air currents.
Flour the worktop and pour the dough which has doubled or even tripled with volume. Knead it quickly and then lower it to the rolling pin on a 40x30 rectangle.
On the dough, sprinkle cinnamon powder. And spread it with your hand.
Sprinkle your candied fruit on the past dough from the previous step. Roll the dough in a large sausage that you cut into 10 equal rolls.
Let the brioche go up in the oven off for 40 minutes.
Remove it from the oven without discovering it and preheat the oven to 180°C.
Spread the brioche with milk and bake for 45 minutes.
Let it cool and serve!
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