The buns are good but the brioche is faster
Portata: Dessert
Difficulty: Medium
Preparation time: 8 hours
Cooking time: 15 minutes
The true velocity require very long preparation and a lot of processing, a preparation reminiscent of pandoro. This recipe instead, which is more pan brioche has only long leavening, but as I discreetly times is right for the dough pieces in General, but with an extremely simple processing, not to mention the fact that they can also be frozen.
Ingredients
- 170gr sugar
- one ounce of yeast
- 50 grams of butter
- 500 g of flour
- 2 eggs
- An egg yolk
- 150 grams of milk + 1/2 cup
- Aroma of vanilla or lemon or orange
- Stuffing to your liking (jam, nutella, cream ...)
Instructions
- Combine in a bowl the flour sugar chopped butter, eggs and vanilla flavoring (or grated citrus zest)
- Dissolve the yeast in the milk just barely warmed (should be just a little lukewarm)
- Combine the dough and work for about 10 minutes, adding a little flour
- Cover with a cloth and let it rise for about 2, 3 hours
- Divide the dough into two
- Roll out the dough to a circle (must have a diameter about 30 40 cm long and 3 to 5 mm tall by)
- Divide into quarters
- Put a teaspoon of filling on the bottom, where the triangle is wider and always on this side roll towards the tip. Important: once rolled up make sure that the bit is at the bottom, to prevent the cornet opens during the rising
- Let rise for 4, 5 hours
- Whisk the egg yolk with half a cup of milk in a small bowl and brush the croissants
- Bake at 180 degrees for about 15 minutes
- Remove from oven and allow to cool
- Sprinkle with powdered sugar or cocoa
