multicolored tagliatelle with fresh sauce
6 recipes
Pan brioche without butter
ingredients
servings
10
Eggs
2 unit
Type 0 wheat flour
125 grams
Type 2 wheat flour
200 grams
Ricotta cheese
40 grams
Skyr
80 grams
Water
80 mL
Dry brewer's yeast
12 grams
Honey
1 spoon
Bakery products from Italy - Piemonte
Pan brioche without butter
Pan brioche without butter
ready in
4 hours 35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Pan brioche without butter with a little fat
preparation
step 1
Warm the water on the fire and melt the honey and the yeast
step 2
Put the water with honey and baking powder in a large bowl and add the eggs, yogurt and ricotta and mix.
step 3
When everything is well blended, start adding the flour a little at a time. When the dough begins to be hard knead with your hands until you get a stick that does not stick to the hands. Cover and let rise 3h in the heat
step 4
Once leavened put the parchment paper in a plumcake mold, divide the dough into 3 and form 3 balls that you will place in a row in the mold. Cover everything and let it rise again for 1 hour (even 1.30 if necessary)
step 5
Preheat the oven to 180 ° C
step 6
Once the brioche has risen, brush with a mixture of egg yolk and partially skimmed milk and cook in the lower shelf of the oven for 20 minutes. After this time move it to the medium-high shelf until the end of cooking
step 7
Try the toothpick to make sure it is cooked !! Then leave the oven and let it cool in the mold NB. Before baking over, you can put sesame or poppy seeds and the like
