Sunday, August 19, 2012

Yogurt brioches


Are you ready to prepare your breakfast healthy brioches by yourself?
I’ve found out the receipt from this Italian blog, Adriano is a “leavened pastries guru”, he knows everything about them and any his receipt is successful.


250gr plain (all-purpose) flour + 250 g American flour
100gr milk
150gr natural yoghurt
2 eggs + 1 yolk
100gr caster sugar
60gr melted butter
2 tsps honey
12gr brewer’s yeast
7gr salt
2 tsp rum
1 finely grated lemon rind + 1/2 orange one

Dissolve 1 tbsp of honey with the brewer’s yeast, 1/2 of lemon rind and the tepid milk, then add 90g of flour, stir and let rise for around 90’.
Blend the remaining part of the rind with the yoghurt.
Place the eggs, yolk, 50 g of sugar, half of the remaining flour mix in the bowl of an electric mixer and beat until it become stiff (if you have got a Kenwood machine, KitchenAid, or similar, use the K beater, here you have an example). In three times add the yoghurt, remaing sugar and flour. Let became stiff again and then add slowly the rum and let beat for other few minutes. Change the beater, take the hook (like this one) and beat at speed 1.5. Stop twice the mixer and upside down the pastry, leave it beating until it become shining and elastic.Cover it and let rise at 26°C, until it will double (90 min).
Place in a pastry board cover with flour and fold the pastry in this way (follow the third, fourth and fifth pics).
After 15 minutes cut by half the pastry, make two circles 7 mm often, divide each one in 12 slices (like a cake), and roll up each slice on itself (from the triangle base to the top). Let raise your brioches for 1 hour left.
Brush them with one egg, place in the oven at 180°C for 15 min.

Let get them cold and enjoy them with Nutella, yoghurt, jam or custard (any other ideas?).

PS. To keep them fresh you can froze them or keep them in a plastic bag for 3 days.

Have a try!

Also on YeastSpotting

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