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Brioche With Mother Yeast

ingredients

servings

4

Spelled flour

300 grams

Wholewheat flour

400 grams

Brown sugar

100 grams

Soy milk, vanilla flavor

100 grams

Yeast for bakery products

500 grams

Vanillin

2 sachets

Rum

1 teaspoon

Ground cinnamon

1 teaspoon

Desserts from Italy - Lazio

Brioche With Mother Yeast

Brioche With Mother Yeast

vegan with gluten high in iron high in calcium high in potassium

ready in

12 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Brioche With Mother Yeast

Croissants and cinnamon rolls made with fresh yeast mother!

Brioche With Mother Yeast step 1

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.

Brioche With Mother Yeast step 2

step 2

Let rise until doubled me all night

Brioche With Mother Yeast step 3

step 3

Making shapes at will garnish them or fill them at will, in the case of croissants, cinnamon paninetti or swivels

Brioche With Mother Yeast step 4

step 4

Brush with milk plant.

Brioche With Mother Yeast step 5

step 5

Let them grow for at least 1 or 2 hours.

Brioche With Mother Yeast step 6

step 6

Bake at 180 degrees for 30 minutes in a static oven.

Brioche With Mother Yeast step 7

step 7

I made them cool I sprinkled with melted dark chocolate! And coconut!

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