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Brioche with Pompelmo Rosa

ingredients

servings

8

Jam

250 grams

Fresh brewer's yeast

1 unit

Iodized salt

to taste

Lemons

1 half

Margarine

30 grams

White sugar

60 grams

Full fat milk

50 mL

Eggs

2 unit

Manitoba flour

150 grams

Type 00 wheat flour

150 grams

Desserts from Italy

Brioche with Pompelmo Rosa

Brioche with Pompelmo Rosa

vegetarian with gluten with eggs with lactose

ready in

3 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Brioche with Pompelmo Rosa

A creamy bream with a filling rich in beneficial, complete, tasty and energetic properties

Brioche with Pompelmo Rosa step 1

step 1

In the bowl of the planetary put the tepid milk where we will loose the yeast, then add the eggs, sugar, sifted flour and start kneading using the hook,

Brioche with Pompelmo Rosa step 2

step 2

Then add salt and margarine at room temperature. Continue kneading until a soft and compact dough is formed, then form a ball and let it rise for at least two hours.

Brioche with Pompelmo Rosa step 3

step 3

After the time resumed the dough

Brioche with Pompelmo Rosa step 4

step 4

Deflate and spread a rectangular sheet of about 2 cm thick.

Brioche with Pompelmo Rosa step 5

step 5

Lay a layer of Marmalade on the Pepel Rose leaving the edges free

Brioche with Pompelmo Rosa step 6

step 6

Roll the leaf

Brioche with Pompelmo Rosa step 7

step 7

And putting the closure under put the roll obtained in a plumcake mold and let it rise for another two hours,

Brioche with Pompelmo Rosa step 8

step 8

Until it has doubled its volume.

Brioche with Pompelmo Rosa step 9

step 9

Bake for 45 minutes at 180 °. After spending time baking and leaving it cool on a grating,

Brioche with Pompelmo Rosa step 10

step 10

Then sprinkle with vanilla-coated sugar.

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