Sicilian Brioches
178 recipes
Brioches with saffron sauce
ingredients
servings
12
Manitoba flour
500 oz
White sugar
75 oz
Butter
75 oz
Eggs
2 unit
Egg, yolk
1 unit
Fresh brewer's yeast
1 unit
Iodized salt
1 teaspoon
Grated lemon peel
1 spoon
Honey
1 teaspoon
Saffron
to taste
Skimmed milk
175 oz
Skimmed milk
2 spoons
Icing sugar
to taste
Desserts from Italy - Sicilia
Brioches with saffron sauce
Brioches with saffron sauce
ready in
5 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The classic Sicilian brioche with dill, enriched and spiced with saffron
preparation
step 1
Melt the butter and let it cool down
step 2
Cool the 175 g. Milk dissolve yeast and honey
step 3
In a large bowl, beat the eggs with 1 sachet of saffron
step 4
Continue to beat by adding grated peel of 1 lemon and sugar
step 5
Mix the melted butter, finally the yeast dissolved in milk and flour
step 6
Work the dough well for a few minutes and add the salt
step 7
Work it for at least 10 minutes should be elastic and sticky to cover with film and make it stand for at least 2 hours
step 8
Flour the workpiece to prepare the baking pans with a baked egg yolk with 2 tablespoons of milk
step 9
Form balls of different sizes of 80 gr. One of 15 gr. The other place large balls on the pan (up to 4 per baking tray)
step 10
Center in the middle of a small stab spell them and lay over the smallest ball (to form the pitch)
step 11
Shake once more and stir for at least 1 hour and a half in the oven off and light on
step 12
Preheat oven to 180 ° cook for 20 minutes
step 13
Let it cool and dust the icing sugar
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