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Whole brioche

ingredients

servings

8

Butter

60 oz

Lemon peel

1 teaspoon

Salt

1 pinch

Eggs

60 oz

Wholewheat flour

120 oz

Dry brewer's yeast

20 oz

Mixed dried fruit

1 spoon

Water

120 oz

Manitoba flour

300 oz

Desserts from Italy

Whole brioche

Whole brioche

vegetarian with gluten with eggs with lactose with nuts

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Whole brioche

Whole brioche for every morning.

Whole brioche step 1

step 1

Prepare the lievitino (or biga) by dissolving the yeast in the warm water, sweetened with a teaspoon of honey. Mix the yeast dissolved with the Manitoba flour with the wooden spoon, until a very soft and sticky mixture is obtained.

Whole brioche step 2

step 2

Let the lievitino rest for a night covered with transparent pellicula. When the lievitino is well swollen, add the remaining Manitoba flour, whole wheat flour, salt (possibly avoiding direct contact with lievitino), honey, melted butter and 'egg

Whole brioche step 3

step 3

Flavored with lemon peel.Probably, it will be necessary to add 30-40 ml of water to make the dough soft and smooth.Work all for a long time to facilitate the formation of gluten: leave to rest in a glass bowl for a couple of hours.

Whole brioche step 4

step 4

When it is swollen and soft, divide the dough into two parts and cut 2 discs with a rolling pin. Cut each disc into 8 slices: pour a teaspoon of jam on the base of each triangle obtained.

Whole brioche step 5

step 5

So wrap each triangle on itself, starting from the base, trying to trap the jam in the dough by pressing it with your fingers to prevent it from coming out during the next rising or cooking.

Whole brioche step 6

step 6

Arrange the brioches on two baking trays lined with baking paper, taking care to maintain a certain distance between one and the other to prevent them from swelling and sticking together. Let rise again until the volume is doubled: it will take about an hour

Whole brioche step 7

step 7

Once you have doubled in volume, you can proceed with cooking the croissants: bake the cakes at 180 ° C and cook for 15 minutes. Allow to cool and sprinkle to taste with a little icing sugar.

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