The Agrisicilia team
Ingredients
Yeast
100 g of 0 flour
100 g of milk
5 g of fresh brewer's yeast
Dough
all the yeast
5 g of fresh brewer's yeast
125 g white or vanilla yogurt
50 g of milk
1 whole egg
100 g of sugar
400 g of 0 flour
60 g of butter
8 g of salt
grated peel of one orange
1 teaspoon vanilla
It is true that Valentine’s Day for those who love each other is a year-round holiday.. But to pay homage to this occasion, what better gesture than a sweet prepared with love?
Food blogger Antonella Audino has prepared fluffy brioches stuffed in the shape of a little heart, to brighten the days of those you love with a dessert with a soft and super yummy texture, as they are filled with Hazelnut Cream and Extra Sicilian Cherry Jam.
Check out the recipe
Instructions
Preparing heart-shaped brioche in planetary mixer
1. Mix flour, milk and brewer's yeast , cover with foil and let rise until doubled, there will be lots of bubbles and holes on the surface
2. Place the yeast in the bowl of the planetary mixer, add the milk, yogurt,egg and sugar mix with the whisk
3. gradually insert the flour with the spiral in motion and gradually increase the speed and string by tilting the dough a few times with the notch, this maneuver will facilitate stringing by drying the dough from time to time
4. With the dough strung together add the chopped butter and salt, lastly add the grated orange peel or a teaspoon of orange paste and vanilla and string until the dough clears the whole bowl and clings to the spiral
5. Gather dough , round into bowl , cover and let rise until doubled in size
Heart brioche preparation with bimby
1. Place flour, milk and yeast in the mug 20 sec vel 3 , and let rise until doubled, there should be lots of bubbles and holes on the surface
2. Place in the mug where the yeast is , the milk, yogurt,egg, sugar and yeast 30 sec vel 4
3. gradually add flour from the hole with the blades moving spike mode 3 minutes
4. With the dough collected on the blades add the chopped butter and salt, lastly add the grated orange peel or a teaspoon of orange paste and vanilla and mix another 3 minutes vel spiga
5. Gather dough , give a few rounds of folds then place in bowl and round, cover with plastic wrap and wait for doubling
Forming
1. Divide theredough into pieces of about 80 g round , then roll out to form an oval , distribute the faricture in the center , roll from the long side, overlap the ends pressing to seal and with the tarot cut the top open slightly thus creating a heart
2. Place brioches in baking dish and let rise until doubled, brush with beaten egg yolk with milk or an egg white and bake in preheated oven at 180° static for about 13 minutes, not to darken the brioches would affect their softness
Final result
