Lactose-free Fruit Seed Tart
Desserts from Italy - Lazio
Brioche With Mother Yeast
Brioche With Mother Yeast
ready in
12 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Croissants and cinnamon rolls made with fresh yeast mother!
preparation
step 1
Heat the yeast mother liquor with the highest third-degree milk. Add it to the flour, sugar, oil, spices. Knead for 10 minutes.
step 2
Let rise until doubled me all night
step 3
Making shapes at will garnish them or fill them at will, in the case of croissants, cinnamon paninetti or swivels
step 4
Brush with milk plant.
step 5
Let them grow for at least 1 or 2 hours.
step 6
Bake at 180 degrees for 30 minutes in a static oven.
step 7
I made them cool I sprinkled with melted dark chocolate! And coconut!