The Agrisicilia team
Ingredients
Water roux ingredients
55 g of milk
55 g of water
22 g of rice flour
Dough ingredients
130 g in water roux
500 g of flour w 260/290
110 g of milk
10 g of brewer's yeast
110 g of cream
1 of egg
1 of yolk
100 g of sugar
50 g of butter
7 g of salt
1 teaspoon of vanilla extract
1/2 lemon or orange zest with edible peel
From the blog Antonella Audino of our dear food blogger, friend, cook Antonella Audino
Who likes a brioche? and with what filling? jam or cream? I love them all
After a certain period of inactivity from sweet leavened products, I come back to you with these very soft, soft and fragrant brioches with a fabulous velvety and very yielding dough with warter roux that gives an extra edge in softness and with which it is possible to do everything, but I today I wanted to do something special in terms of taste and aesthetics and so they were born twisted donuts, I didn’t know what to call them, the name doesn’t excite me and suggestions on the name are welcome and I stuffed them with a couple of different flavors in particular Extra pear jam and Bivona I.G.P. of only Sicilian fruit among the vast assortment of Agrisicilia jams
I love this silky, extensible, manageable dough, rich in taste and aroma.
I love brioches, trying new recipes, but also retracing my steps when I’m conquered by some dough in particular and with this we’ll see some good ones, it’s so versatile and wonderful, whoever gives up on it anymore!
Instructions
Preparation of water roux
In a small saucepan, combine water, milk and the flour very slowly without creating lumps and bring this small mixture to 65°C, stirring constantly until you obtain a thick cream that you continue to mix from time to time to avoid lumps and then keep it well in the fridge. sealed where it can remain up to a week.
Preparation of the dough
1. In the planetary mixer, using the spiral, combine the flours, sugar, whole egg and slowly the milk where we will have dissolved the yeast, cream and water roux. Partially stringing, insert the yolk and salt and string until a smooth and elastic dough is obtained, add the butter in little knobs, making it well absorbed before the next insertion.
2. Collect the dough and place it in the bowl, topping it up. Seal and wait for it to double in size in about two hours at 26°C.
Brioche forming
1. Place the dough on a pastry board and portion into 90 g pieces. Round and pirl. The dough is soft and very yielding, but with the help of a rolling pin, roll it out slightly to form a rectangle. Place two cm below the top of the teaspoons of jam as desired without exaggerating. Roll the top down, seal the side containing the filling and then roll onto the strips, spreading them slightly to create a sunburst pattern. Close the ends and place in a pan on oven paper. After arranging all the brioches spacing them, cover with plastic wrap and wait at least an hour at 26°.
2. Brush with egg yolk and milk or cream of equal weight and bake in a static oven at 180° in the first groove of the oven from the bottom.
Final result
