Hard, Flat, And Low Cervix

Brioches my way


I state that I have particular tastes, I tend to use less butter as possible, so this recipe is written following my personal tastes.

Ingredients for a great brioche:

- 250g flour (I used only manitoba )
-150g butter, softened at room temperature
-3 large eggs 30g sugar-


-1 teaspoon salt -1 / 4 cube of fresh yeast

The night before:

To make the dough, I used the planet with the hook, I put flour, eggs, sugar and yeast and began to knead. Then I joined butter, a little ' time, and salt. I kneaded until
the mixture was smooth and elastic, texture is sticky, but the dough is the most aggregate and smooth.
You should be patient and let mix until desired consistency.
Sometimes when I stopped the planetary dough with a spatula removing the mixture from the bottom and sides of the bowl to allow you to blend well being very soft and sticky.
When the dough is ready, I let it sit for a half 'now and then I put it in the fridge in a glass bowl floured where he spent the whole night.



The morning after:

I removed the dough from the refrigerator (at 5 am!) In the meantime had risen and was less sticky due to the cold, I turned in on itself , trying to incorporate air and giving it the shape of a ball, I let it rise at room temperature (about 23 °) for two hours.
At this point, I placed in a conical die of 18 cm in diameter at the top and 8 cm in diameter at the base.
I divided the dough in two, a larger piece with which I have a donut and I covered the base of the mold, and a smaller piece with which I have created a sort of cylinder that I inserted into the hole of the donut.
I let the dough rise at room temperature until was not inflated (about one hour and twenty) and then I practiced on the surface of the cuts. I brushed the pastry with a mixture egg and a teaspoon of powdered sugar and milk goccino, I bake at 180 degrees for 20 minutes and at 170 degrees for 20 minutes.
I loved the taste, the texture was soft .
Excellent breakfast this morning!

Given the minimal amount of sugar in the dough tomorrow I will try to accompany the piece is left with something salty!