The Agrisicilia team

Ingredients

Ingredients for the brioche dough:
500 g of flour 0
240 g of milk
50 g of sugar
50 g of condensed milk
10 g of yeast
1 whole egg
50 g of lard or butter
8 g of salt
1 teaspoon of vanilla extract
grated orange or lemon
40 g of butter to spread

Finish:
yolk and milk equal weight
Sicilian cherry jam Agrisicilia

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A simple and quick recipe, but which gives many emotions to the palate.

These are simple brioches to be kneaded in a short time, excellent for breakfast or as a snack, filled with a greedy heart of extra Sicilian cherry jam

 

Instructions

1. Put the flour, sugar, milk, condensed milk and yeast into the planetary mixer and start the planetary mixer with the spiral, stringing it upside down from time to time, this will help the stringing.

2. With the strung dough, insert the lard into small flakes, the salt, the herbs and strung again, always overturning the dough.

3. Collect the dough, place it in a bowl, round it, cover with plastic wrap and let it double in about two hours at 26°

4. Turn the dough over onto the work surface lightly dusted with flour and gently spread the dough with your fingertips, creating a long enough rectangle where we will spread the melted butter with the help of a pastry brush

5. Close the dough into a wallet, stretch with a rolling pin and cut many strips of about three cm thick with the help of a pizza cutter and then twist the strip on itself, then roll up to form a snail

6. Place the brioches in the pan, spacing them slightly to let them rise for about fifty minutes then polish with the yolk and milk of equal weight, decorate with granulated sugar, widen the center with a teaspoon and place a generous teaspoon of jam, i.e. Agrisicilia cherries.

7. Bake in a hot, static oven at 180° for about 20/25 minutes before closing the oven door. Humidify with a spray bottle to create steam and then again after 10 minutes, this humidity will give the brioche and its texture greater softness. external part

Final result