The Agrisicilia team

Ingredients

120 g of refreshed and mature licoli, or 12 g of brewer's yeast
150 g of milk or 210 g for preparation with l.d.b.
150 g of sugar
5 g of salt
500 g of flour w 340
130 g of butter
1 of egg
1 of yolk
30 g of filtered lemon juice
1 lemon zest only

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The lemon it is the essence of sicilianity and therefore how to resist, just hearing the word triggers curiosity and desire and therefore a nice juicy and fresh lemon, possibly organic since we have to use the peel and the brioche will have an incredible scent, then I also filled with Syracuse lemon marmalade I.G.P. to complete the harmony of taste. and as they say I pleasantly closed the circle, from Antonella Audino‘s blog here is the recipe.

Instructions

1. Dissolve the licoli or brewer's yeast in the milk, add the new whole sugar and the yolks and blend with an immersion mixer

2. Insert the flour into the bowl of the planetary mixer and slowly pour the liquids working with the spiral, a little of the mixture, a little of the lemon juice until completely absorbed, gradually increasing the speed of the spiral or of the leaf. of one or the other according to your experience and comfort or simply alternate according to the circumstances.

3. When obtained, add the butter cut into small pieces as it is absorbed, the salt and the lemon zest, if you have it, a teaspoon of lemon paste or lemon jam.

4. Round the dough in a bowl, place it on the work surface and then leave it in a tall, narrow container where it will double in size. It is advisable to prepare the dough in the evening and if with natural leavening, leave it at 26° until doubled, generally about 10 hours. The themes are shortened or lengthened depending on the performance of your yeast

5. Even in the case of brewer's yeast, it is better to knead in the evening at the end of the dough, round it off, speak and place it in a tall, narrow measuring container to see if it doubles and after 20 minutes leave it in the refrigerator for the night.

6. The next day, take the licoli dough, spread it on the work surface and break it up and shape it according to your desire, I made two danubio pieces weighing 80 g.

7. if you have used brewer's yeast, let it acclimate, the dough will be stiff even if leavened, bring it back to a plasticity condition and shape it as you like.

8. let it rise to double in both ways then bake at 200° for about 30 minutes, if it tends to darken, place a sheet of parchment paper on top to prevent it from drying out and compromising its softness.

Final result