Cocoa tart with fruit!
114 recipes
Pan Brioche
ingredients
servings
6
Type 00 wheat flour
125 grams
Manitoba flour
125 grams
Water
125 mL
White sugar
50 grams
Sunflower oil
30 mL
Grated lemon peel
2 spoons
Salt
1 teaspoon
Vanilla bean
1 unit
Dry brewer's yeast
3 grams
Desserts from Italy
Pan Brioche
Pan Brioche
ready in
4 hours 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A brioche bread without eggs, butter and milk that has nothing to envy to the classic version and that is also very easy to do.
preparation
step 1
In a mixer insert the flour, sugar, baking powder, water, oil, the seeds of the 1/2 vanilla bean, the zest of a lemon and the salt.
step 2
Knead at low speed until you get a well-mixed and elastic dough that comes off easily from the bowl, it will take about 5-6 minutes.
step 3
Put the dough in a lightly oiled bowl and let it rise well covered. To help the leavening, put the dough in the oven turned off preheated to 50 ° C with light on, it will take about 2 hours.
step 4
Resume the dough, deflate it with your hands and place it on a lightly floured pastry board. Divide the 6 pieces. Stretch each piece with your hands.
step 5
Fold in an envelope and then roll each piece of dough onto itself in order to have 6 loaves.
step 6
Put the loaves in the plumcake mold lined with baking paper. Let rise again inside the oven preheated to 50C ° covered with a cloth for about 1 hour and a half.
step 7
Brush with a little vegetable milk and bake in preheated oven at 180C ° static for about 30-35 minutes, until the brioche is golden.
