Drive away with green broad beans and ricotta
Desserts from Italy
Whole brioche
Whole brioche
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Whole brioche for every morning.
preparation
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.
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
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.
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.
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.
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
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.