Luca Montersino, Piccolino's and now a bit 'mine!
Friday, March 4, 2011
Last week, just to tell of the wonderful adventure in the casting of Masterchef, Paola posted this
recipe. How wonderful, I thought, could have been a chance to redeem myself for never having had the perseverance to follow a recipe from A to Z. .. and then his post also talked about me, so I was destined to do it again ...
I waited a few days and then she came, Tiziana, my dear neighbor, former official of dispensing utensils and placemats colored and now also with a lot of kneading hook and beaters. The form of the brioche, I do not want Montersino, is what it is (Paoletti, how did you make that beautiful braid, a braid that is not?) ", Where there were no molds for plum and even baking paper, to be honest, luckily the burrosissimo mixture was attacked and later removed from the pan without too much suffering.
The flavor, however, is not missing!
I, I do not want you, I will breakfast with such great kindness of the greedy and twisted sugar, promising that next time I will not get to V, but there will also Z.
Someone gave me the mixer? Come on, that in less than 10 days is my birthday ... I could give you in exchange for a slice (better piece) of brioche ... Muah! :-)
Ingredients for 2 molds of 25 cm:
500 g of flour
180 g soft butter
eggs 180 g (3)
80 g of milk 70 g of sugar
15 g of yeast
15 g of honey
7 g of rum
1 / 2 vanilla bean (I smell)
7 g of salt
(Orange I) lemon zest (1 / 4)
cream and egg yolk to brush (I milk)
Prepare the spices in a bowl of rum, honey, vanilla, grated orange peel.
Place in planetary flour, crumbled yeast and sugar and start with the hook. Add the milk, then eggs, slightly beaten apart and work for at least 5 minutes.
Combine the softened butter a little at a time making a transition and absorb one another.
Increase speed to half, add the spices and then the salt and whisk until mixture is smooth and blended
Strung (Uncle Peter teaches us how), about 15-20 minutes.
fridge all night, in the morning remove the dough and leave it at room temperature for about an hour before proceeding with the form. Give brioche shape you like, braided brioche or small ...
Put to levitate up doubled about 2 hours covered. Before baking brush with milk. Bake at 180 ° -200 ° for about 25-30 minutes. Garnish with plenty of icing sugar dusting.
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