The Agrisicilia team
Ingredients
300 g of flour 0 250 g of flour 00
100 g of sugar
1 teaspoon of honey
180 g of milk
12 g brewer's yeast
2 whole eggs
8 g of salt
50 g of soft butter
1 teaspoon of vanilla extract
1/2 orange zest only
Stuffing
200g of Nutella
200g of Bronte Pistachio DOP cream
A very simple brioche to prepare and with an excellent result,
filled with Bronte Pistachio D.O.P. and Nutella cream,
find out the recipe and fill your brioche as you prefer!
Instructions
Dough with thermomix
1. Put the milk, honey, yeast in the mixing bowl 20 sec. speed 4 Add the flours, sugar, eggs, grated orange peel, vanilla and mix on speed 3 minutes
2. As you string, the dough will rise on the blades and gradually become smoother and more compact. Add the butter in flakes and the salt 2 m vel ear. Take the dough, finish with two rounds of folds on the work surface sprinkled with flour, round it and leave it to rise in a bowl covered with cling film at 26° for about two hours.
Forming
1. Divide the dough in half which is soft and very yielding, create two rectangles, and spread the cream on the top. the closed part on these weaves the brioche is ready.
2. Place the closure underneath, cover with plastic wrap and let it rise at 26° for about an hour, the brioche must peep out of the pan and bake at 180° static for about 25 minutes, if you see that it gets too dark, place it on a sheet of greaseproof paper.
3. Leave to cool, sprinkle with icing sugar and possibly enjoy during the day because the creams inside the brioches tend to make the product dry faster, even if a heated one will be enough the next day to renew the softness
Final result
