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Brioche fior di latte recipe by of 20-04-2020 [Updated on 20-04-2020]
There brioche fior di latte is a leavened product that has been around for several years on the web, but that I had never decided to try, it will be because at the time sweet leavened products were not my strong point, it may be that I was not so familiar even with mother yeast, at every way in the end slipped my mind.
When a few months ago I saw that they had made a version with brewer's yeast, I decided it was a sign and I wrote down the recipe, promising myself to try it at the first opportunity. And finally, here I am: I finally found myself some time in my hands and I am pulling out all the recipes set aside waiting to launch.
The result? A soft, fragrant and delicate soft brioche, perfect on its own or accompanied by homemade jam or nutella, for breakfast, snack or an evening cuddle ... try it for yourself;) To make the fior di latte brioche I didn't use the kneading machine and I must say that it was a real job, you are equipped with it, use it as the processing of the dough, between the various times is about half an hour;)
How to make fior di latte brioche
Place the flour in a bowl, then pour the powdered milk (or powdered galatine candies), crumbled yeast, honey and milk at room temperature in the center and start mixing.
Then add sugar and vanilla seeds and mix well.
Then incorporate the egg yolks, 1 at a time.
Finally, add the softened butter and then the salt, working until a firm and homogeneous dough is obtained.
Pirl the dough well to create a nice round ball, it will take at least 15/20 minutes until the dough is strung, then cover the bowl with plastic wrap, let it rest for 1 hour.
Take the dough and divide it into 7 equal parts (they should weigh about 85 g each), then whisk each piece to form balls.
Place one in the center of the mold (after having buttered it), then flatten the others by stretching them a little and arrange them in a radial pattern around the central ball, to create a flower.
Cover with cling film and let rise at room temperature for about 4 hours or until the dough has doubled in volume.
Take back the mold, brush it with egg yolk and milk emulsified together and sprinkle with sugar grains.
Then cook for about 30 minutes in a preheated static oven at 165 ° C.
The fior di latte brioche is ready: let it cool down at least before serving.