BRIOCHES GIULY
INGREDIENTS
- 750 g of manitoba flour
- 250 g of full milk at room temperature
- 130 g of courgettes
- 100 g di burro
- 100 g of butter
- 1 sachet of vanilla
- 4 eggs
- 10 g yeast or 50 g dried yeast
- Pinch of salt
INGREDIENTS FOR DRESSING
- 1 egg yolk
- Granulated sugar, to taste
- 50 g of full milk
Breakfast is a very important part of the day, and homemade brioches are the perfect way to start it!
When you wake up in the morning you will find that the LIFE blast chiller has perfectly proved the dough, and after a few minutes cooking an irrisistable aroma will fill the kitchen.
PREPARATION
Pour the milk into a bowl or a planetaria, and add the yeast, the sugar and mix well until fully dissolved. Now add the flour, the eggs, the butter, the vanilla and a pinch of salt and stir gently for 5 minutes. If it it is too sticky add a little extra flour.
Cover the work top with a sprinkling of flour and flatten the dough with a rolling pin until you have a rectangular shape of approximately 50 cm x 20 cm.
Fold the dough back upon itself three times forming several overlying layers, paying attention not to break it.
Flatten some more dough into a 50 cm x 20 cm rectangle, and repeat the above process.
Using the flattened dough, cut out some triangles, base 10 cm, height 12 cm and roll, then, starting from the base, brush with a mixture of egg yolk and milk, prepared earlier, and sprinkle with sugar.
Place the brioches on a tray or on a rack, that has been covered with baking paper, and put into the LIFE blast chiller and activate the proving program: PROVING>IMMEDIATE at a temperature of 28°C for 2½ hours.
If you prefer, you can set a starting time for the program; this will enable you to prove the dough overnight, and next morning, when you wake up, you will have freshly proved dough waiting to be cooked.
At the end of the proving program, place them in an oven for 15 minutes at 175°C and a magnificent aroma will fill your kitchen.
