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Mushroom and tuna salty brioche

ingredients

servings

6

Fresh scamorza cheese

50 oz

Grated Parmesan cheese

4 spoons

Tuna in oil

3 tins

Champignon mushrooms

150 oz

UHT cooking cream

125 oz

Butter

120 oz

Iodized salt

1 teaspoon

Egg, yolk

3 unit

Skimmed milk

120 fl oz

White sugar

20 oz

Water

75 fl oz

Fresh brewer's yeast

13 oz

Type 0 wheat flour

500 oz

Bakery products from Italy

Mushroom and tuna salty brioche

Mushroom and tuna salty brioche

with gluten with eggs with fish with lactose source of D vitamins high in phosphorus

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mushroom and tuna salty brioche

Mushroom and tuna salty brioche

Mushroom and tuna salty brioche step 1

step 1

Dissolve the yeast in water and sugar, make the fountain with the flour and, on one side, salt. Bake the yolks in the middle, put the butter and the milk. Work the dough and let it rest until doubling.

Mushroom and tuna salty brioche step 2

step 2

Spread the dough with the rolling pin, it must be about 4 mm thick. Make a rectangle, make cuts about 10 cm in the short side of the rectangle

Mushroom and tuna salty brioche step 3

step 3

Spread the dough with the rolling pin, it must be about 4 mm thick. Make a rectangle, make cuts about 10 cm in the short side of the rectangle

Mushroom and tuna salty brioche step 4

step 4

Cook the champignons in the cream, add salt and cool. Combine tuna, provola and parmesan cheese and stuff the dough

Mushroom and tuna salty brioche step 5

step 5

Roll up to the strings

Mushroom and tuna salty brioche step 6

step 6

At this point, take every single strip and wrap it to the roll as you would for a photo and let it rise for 20 minutes

Mushroom and tuna salty brioche step 7

step 7

Brush the surface with an egg yolk and if you wish to sprinkle with sesame seeds

Mushroom and tuna salty brioche step 8

step 8

Bake in oven at 180 ° for about 45 minutes

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