The Agrisicilia team

Ingredients

Water roux
55 g of milk
55 g of water
22 g of flour, the same as the dough

Dough
132 g of water roux
470 g of 00 flour with 13 of proteins
80 g of sugar
30 g of rice flour
12 g of brewer's yeast 0
1 whole egg
1 yolk
110 g of milk
110 g of cream
40 g of butter

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From the blog of food blogger Antonella Audino, a sweet recipe with unprecedented simplicity and a delicious result!

Small soft and delicate brioches, made delicious to the eye by the sugar decorations, and excellent by the filling of Strawberry and Blackberry extra jam from Sicily.

Instructions

Water roux preparation
1. Put the milk and water and the flour in a saucepan, stirring to eliminate any lumps and thicken, bringing it to 65°, stirring constantly, then let it cool before adding it to the dough. The water roux will keep for up to 5 days, well sealed in the fridge .

Dough preparation
2. Put the flour, sugar, water roux, whole egg, milk and cream into the bowl of the planetary mixer and operate the planetary mixer with the spiral.

3. When the flour has absorbed all the liquids, add the yolk, the salt and string.

4. With the mixed dough add the butter cut into pieces and mix, turning from time to time with the tarot until you get a soft, velvety and elastic dough.

5. Round and tuck up the dough, place it in a sealing bowl and wait for it to double in size.

Forming and cooking
6. When doubled, turn the dough over onto the work surface, cut into 80 g, round up all the pieces and wait thirty minutes.

7. Slightly open the balls also with a rolling pin without letting the leavening gases escape, place a teaspoon of jam in the center and close the flaps as in the photos, round and roll, place on a baking tray on parchment paper and wait about an hour before to cook.

8. Brush with milk, sprinkle with granulated sugar and bake at 180° static for about 15 minutes. The brioches must be taken out of the oven very clear so as not to compromise their softness.

Final result