A soft, soft Panbrioche that can be filled with jam or chocolate to serve as a dessert or suitable for tasty breakfasts or snacks.
A soft, soft Panbrioche that can be filled with jam or chocolate to serve as a dessert or suitable for tasty breakfasts or snacks.
For the yeast:
100ml cream for desserts
1 teaspoon honey
100 gr. Manitoba Oro
7g brewer's yeast
For the dough:
300 gr. Manitoba Oro
1 egg
100ml cream for desserts
50g butter
70g sugar
1 teaspoon vanilla essence
To decorate:
to taste granulated sugar
1 egg yolk
Start preparing the yeast.
Dissolve the brewer's yeast in the cream (at room temperature) and honey.
Add the flour and mix.
Cover with cling film and leave to rest for 30 minutes.
After this time, take the yeast, now doubled in volume, and add flour, egg, sugar, diced soft butter, cream and vanilla essence.
Work everything until you obtain a homogeneous dough, then move to a floured work surface to continue working until the dough is no longer sticky.
Transfer to a bowl and leave to rise until doubled for about 2 hours, covering with cling film.
Once you have kneaded the dough, divide it into three equal parts by weight. With each one, form small balls which you will place in a plum cake mold and let rise for about 1 hour.
At this point, beat the egg yolk and brush it on the surface of the brioche, then cover with the granulated sugar.
Bake in the oven at 160°C for 25 minutes or until the surface is golden.
Let the cream brioche cool before serving.
To maintain a brioche made with Manitoba Oro soft for many days, simply wrap it in a clean cotton cloth.
To maintain a brioche made with Manitoba Oro soft for many days, simply wrap it in a clean cotton cloth.
Product: select the product being reported.
Quantity: select the quantity in pieces
Batch/Best before date: faithfully write the batch number and the best before date as per the instructions on the packaging
Reporting: briefly write the key reason for the report
