Brioche with Dry Pastries
5.0 (1)
Ingredients
- check_circle250 ml fresh milk
- check_circle 25 g starch
- check_circle 50 g butter
- check_circle 70 g sugar
- check_circle 370 g flour
- check_circle 15 g cocoa
- check_circle 1 vanilla
- check_circle 7 g fresh yeast or 3.5 g dry yeast
- check_circle 1 box (12 pcs) dry pastries of choice
- check_circle liquid chocolate; nuts and powdered sugar for decoration
Preparation
- Dissolve the yeast in 50 ml of milk with a pinch of sugar, add 1 tbsp of flour, mix into a paste, and let it foam.
- Dissolve the starch in cold milk, heat on the stove, stirring until thickened, then remove from heat, add butter, and let cool.
- To the cooled mixture, add sugar, vanilla, flour in parts, and the foamed yeast, kneading into a soft, non-sticky dough.
- Divide the dough in half, adding cocoa to one half for coloring. Each half is divided into 6 equal balls, rolled out into sheets.
- Cut each dry pastry lengthwise in half, place on the rolled sheet, roll up, and place in a baking dish lined with parchment paper.
- Arrange the rolls in layers, alternating colors, and let rise for an hour before baking at 170 degrees for 35-40 minutes.
- Dust with powdered sugar while warm and decorate with liquid chocolate and nuts once cooled.
schedule
31/12/21