Rákóczi Curd Cheese Baked French Toast | Featherlight Sweet Brunch
(0)
35 min
Under an hour
Kifli Kukták
A klasszikus magyar Rákóczi túrós sütemény ihlette ezt a lenyűgöző, habkönnyű hétvégi brunch fogást. A vaníliás-tejes tojásba forgatott, vajban elősütött foszlós kalácsszeleteket citromos-vaníliás krémes tehéntúró és fanyar házi sárgabaracklekvár borítja. A tetejére simított selymes tojáshab a sütőben aranybarnára pirul, ellenállhatatlan textúrák és ízek harmóniáját teremtve a reggelizőasztalon.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C (conventional top-bottom heat). Slice the braided brioche into slices about 2-2.5 cm thick.
Separate the eggs: place 2 egg yolks into a deep dish for soaking the brioche, 2 egg yolks into a mixing bowl for the curd cream, and the 4 egg whites into a clean, grease-free mixing bowl for the meringue.
To soak the brioche, whisk the 2 egg yolks together with the milk and 1 packet (10 g) of vanilla sugar.
Chef's tip
To pipe the meringue lattice, transfer the stiffly beaten egg whites into a piping bag fitted with a plain round nozzle and pipe diagonal cross-hatch lines over the top of the brioche, then fill the spaces between the lines with a little more apricot jam for the authentic Rákóczi look.
You can also use 1-2 day old, slightly stale braided brioche, which absorbs the vanilla liquid even better without becoming soggy.
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