Tipsy Cake
Tipsy Cake
Ingredients
For the Brioche Dough
- 120 g whole milk
- 19 g fresh yeast
- 10 ml honey
- 5 large eggs
- 1 egg yolk
- 10 ml vanilla paste
- 60 g caster sugar, plus extra for sprinkling
- 500 g all-purpose flour, plus extra for dusting
- 1 1/2 teaspoons salt
- 250 g butter, soft but not warm, divided into 4 portions, plus extra for brushing
For the Tipsy Cream
- 75 g caster sugar
- 75 g demerara sugar
- 40 g Sauternes
- 60 g brandy, plus extra for serving
- 10 ml vanilla paste
- 500 g cream
Instructions
- 1
Day 1: Place the milk, fresh yeast, vanilla paste, and honey in the Ankarsrum bowl. Whisk until the yeast has dissolved.
⏱️ 5 min
- 2
Add the eggs, egg yolk, all-purpose flour, caster sugar, and salt to the bowl. Attach the dough roller and dough knife to the Ankarsrum machine.
⏱️ 5 min
- 3
Run the machine on speed 2–3 (on a 10-point scale) for about 5 minutes.
⏱️ 5 min
- 4
Start adding the butter, one portion at a time, allowing each portion to fully incorporate for approximately 2.5–3 minutes before adding the next.
⏱️ 12 min
- 5
Once all the butter has been incorporated, increase the machine speed to 5–6 and knead for 25–30 minutes, until the dough is glossy and the gluten is fully developed.
⏱️ 30 min
- 6
Cover the bowl and refrigerate the brioche dough overnight (at least 8 hours).
- 7
Day 2: For the Tipsy Cream, place the caster sugar, demerara sugar, Sauternes, brandy, and vanilla paste in a container. Blend the mixture until combined.
⏱️ 5 min
- 8
Place the cream in a separate bowl and strain the sugar and alcohol mixture into the cream.
⏱️ 2 min
- 9
Remove half of the prepared brioche dough. Roll the dough out to 1.6 mm thickness.
⏱️ 5 min
- 10
Cut the rolled dough into 2 cm wide strips, then cut the strips into 12 g squares. Place the dough squares briefly in the freezer to chill.
⏱️ 10 min
- 11
Roll each chilled dough piece into a smooth ball, preferably using a hand-stretching technique. (The dough balls can be frozen and used at a later time).
⏱️ 10 min
- 12
For baking, dip each dough ball in extra butter (for brushing) and coat lightly with extra caster sugar (for sprinkling). Place 5 balls in each cast iron pot.
⏱️ 10 min
- 13
Cover the pots with plastic wrap and proof the dough in a warm place until doubled in size. This takes about 4 hours if frozen dough balls were used, or less if fresh.
⏱️ 240 min
- 14
Preheat the oven to 180°C and place a pizza stone inside.
⏱️ 20 min•🌡️ 180
- 15
Bake the pots containing the brioche dough balls next to the pizza stone for 15 minutes.
⏱️ 15 min•🌡️ 180
- 16
Remove the pot from the oven. Slice between the baked dough balls to create gaps. Add 25 g of the prepared tipsy cream into the pot.
⏱️ 2 min
- 17
Place the pot back on the stone and bake for another 5 minutes.
⏱️ 5 min•🌡️ 180
- 18
Remove the pot from the oven. Add 12 g of tipsy cream to the pot.
⏱️ 1 min
- 19
Repeat steps 17 and 18 (bake for 5 minutes, remove, add 12 g cream) one more time.
⏱️ 6 min•🌡️ 180
- 20
Brush the baked brioche with extra brandy and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tipsy Cake
For the Brioche Dough
- 120 g whole milk
- 19 g fresh yeast
- 10 ml honey
- 5 large eggs
- 1 egg yolk
- 10 ml vanilla paste
- 60 g caster sugar, plus extra for sprinkling
- 500 g all-purpose flour, plus extra for dusting
- 1 1/2 teaspoons salt
- 250 g butter, soft but not warm, divided into 4 portions, plus extra for brushing
For the Tipsy Cream
- 75 g caster sugar
- 75 g demerara sugar
- 40 g Sauternes
- 60 g brandy, plus extra for serving
- 10 ml vanilla paste
- 500 g cream
Instructions
- 1
Day 1: Place the milk, fresh yeast, vanilla paste, and honey in the Ankarsrum bowl. Whisk until the yeast has dissolved.
⏱️ 5 min - 2
Add the eggs, egg yolk, all-purpose flour, caster sugar, and salt to the bowl. Attach the dough roller and dough knife to the Ankarsrum machine.
⏱️ 5 min - 3
Run the machine on speed 2–3 (on a 10-point scale) for about 5 minutes.
⏱️ 5 min - 4
Start adding the butter, one portion at a time, allowing each portion to fully incorporate for approximately 2.5–3 minutes before adding the next.
⏱️ 12 min - 5
Once all the butter has been incorporated, increase the machine speed to 5–6 and knead for 25–30 minutes, until the dough is glossy and the gluten is fully developed.
⏱️ 30 min - 6
Cover the bowl and refrigerate the brioche dough overnight (at least 8 hours).
- 7
Day 2: For the Tipsy Cream, place the caster sugar, demerara sugar, Sauternes, brandy, and vanilla paste in a container. Blend the mixture until combined.
⏱️ 5 min - 8
Place the cream in a separate bowl and strain the sugar and alcohol mixture into the cream.
⏱️ 2 min - 9
Remove half of the prepared brioche dough. Roll the dough out to 1.6 mm thickness.
⏱️ 5 min - 10
Cut the rolled dough into 2 cm wide strips, then cut the strips into 12 g squares. Place the dough squares briefly in the freezer to chill.
⏱️ 10 min - 11
Roll each chilled dough piece into a smooth ball, preferably using a hand-stretching technique. (The dough balls can be frozen and used at a later time).
⏱️ 10 min - 12
For baking, dip each dough ball in extra butter (for brushing) and coat lightly with extra caster sugar (for sprinkling). Place 5 balls in each cast iron pot.
⏱️ 10 min - 13
Cover the pots with plastic wrap and proof the dough in a warm place until doubled in size. This takes about 4 hours if frozen dough balls were used, or less if fresh.
⏱️ 240 min - 14
Preheat the oven to 180°C and place a pizza stone inside.
⏱️ 20 min•🌡️ 180 - 15
Bake the pots containing the brioche dough balls next to the pizza stone for 15 minutes.
⏱️ 15 min•🌡️ 180 - 16
Remove the pot from the oven. Slice between the baked dough balls to create gaps. Add 25 g of the prepared tipsy cream into the pot.
⏱️ 2 min - 17
Place the pot back on the stone and bake for another 5 minutes.
⏱️ 5 min•🌡️ 180 - 18
Remove the pot from the oven. Add 12 g of tipsy cream to the pot.
⏱️ 1 min - 19
Repeat steps 17 and 18 (bake for 5 minutes, remove, add 12 g cream) one more time.
⏱️ 6 min•🌡️ 180 - 20
Brush the baked brioche with extra brandy and serve immediately.
⏱️ 1 min