Buns
Bakery products from Italy
Lemon brioche
Lemon brioche
ready in
10 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The classic breakfast and snack brioche
preparation
step 1
In the planetary bowl put the flour, egg, sugar, grated lemon peel, melt the yeast in lukewarm water taken from the total, and pour into the planetarium
step 2
Knead with the k leaf until the ingredients attach to the hook, slowly adding the remaining water Change the hook and put that to the dough, and operate the machine
step 3
Add butter chunks, little at a time, to make it absorb everything, and roll the dough, kneading for 10/15 minutes at medium speed
step 4
When the dough is knotted inverted on the worktop and give it a circular shape, place it in a covered bowl of food film sheltered by air currents, best in oven off
step 5
When the dough is doubled, turn it gently on the floor and make the folds, rolling from the bottom up, let it rest for at least 3 hours
step 6
Take back the dough weighing 150 grams of balls into which you will circulate and insert it into a plumcake molded paper oven
step 7
Let go until doubling and then brush gently with milk and bake at 180 degrees for 25 minutes
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