Maytag Performa Washer, Spin Cycle

brioche Luca Montersino


CCCCCCCCiaaaaaooooooo blogger (or not)!
Today I place of Luca Montersino a delight, his lovely brioche dough.
The recipe is published in this month's e. .. Alice soon as I saw I am immediately reminded of the fantastic video of the braids a 4, 5, sei filoni...che non vedevo l'ora di realizzare. Una magnifica accoppiata quindi...da sposare al più presto!
Et voilà!
Allora sono sincera, non ricordo in quale blog ho visto questo video del panettiere che fa le trecce...presumo in uno dei miei preferiti, di quelli che ho giù nella lista. In ogni caso immagino che su you tube se ne trovino...oppure in ogni caso devo aver visto qualcosa del genere sul blog di Adriano . Quella più bella in assoluto secondo me è la treccia a 4, che in questa foto sarebbe quella con le gocce di cioccolato; quella in alto a sinistra è quella a 5 mentre quella di destra, è un po' sconnessa perchè ci ho messo l'uvetta per mia mamma alla fine e quindi proprio is not accurate. Well I post the recipe and photo of the final result!

Pasta pastries (brioche ingredients for 20 braids or 3 medium):

-500 g flour (I use almost always 0)
-80 g of fresh whole milk (I did not, I put milk Soy :-))
-15 g of yeast
-180 g of eggs (I was only 160)
-70 g of sugar (natural cane for me)

-10 -15 g of honey g rum (very important ingredient, gives a subtle fragrance and pleasant)
-2 g of grated lemon peel, vanilla bourbon

-180 grams of butter

-8 g of salt-egg-cream


Pour the flour in the planet. Add the yeast dissolved in milk at room temperature, eggs, sugar, honey and rum. Scented with lemon peel and vanilla and knead for about 8 minutes at slow speed.
Combine softened butter and beaten with a whip in hand, making incorporae mixture gradually. Finish with salt and beat to mix for another 5 miuti about or at least until you get a smooth, homogeneous, but also elastic.
Let rise at room temperature until the dough doubles, then smash the rising kneading lightly with your hands and store in refrigerator, well covered by a film, for 3 hours. At this point, the brioche is ready to be used.

quest'impasto can be prepared with simple brioche roll into balls about 50 g each, are left to rise again until doubled in the pan and s'infornano at 180 ° until completely cooked (well here you need to adjust .. . roughly 45 minutes, but depends on the ovens).
solluzione Another is that I have adopted, or braids, or croissants filled or empty.
Then there are also those Kranz ... but I have to try them and then I will tell you!
Once implemented the preferred format, brush with an emulsion of cream and egg yolk.

Well ... what about the braids really like all the testers! They have been Success!