HOW TO MAKE BRIOCHE A FIOCCO: SIMPLE RECIPE TO PREPARE AT HOME
The brioches are a soft and delicious leavened dessert to make at home, for the delight of children and the whole family.
A healthy snack to bring to school or the office: you make it quickly and then fill it with the GIANDUIA CREAM purchased on the PASTICCERIA FAI DA TE website, a super equipped portal where you can buy everything you need for pastry and more.
Let’s see how I made it.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter
- 1/4 cup olive oil
- 4/5 cup milk
- 1 egg
- Half package dry yeast (half a cube of fresh yeast)
- 1 tsp salt
- gianduia cream
Tools
- Stand Mixer
- Baking Tray
Steps
Take the butter out a few minutes before to let it acclimate.
If you are using yeast that needs to be rehydrated, subtract the 50 g of liquid (in this case, milk) from the total recipe and continue as written on the package.
In the bowl of the stand mixer or with electric whisks: start adding the ingredients one by one, leaving aside salt, butter, and hazelnut cream.
Once everything is mixed, proceed by adding the butter pieces a little at a time; wait half an hour and add the salt.
Let it rest for another half an hour.
I am used to making them in my dough as they make it softer, but if you don’t have time, you can skip this step.
If you decide to make them, you can find everything here -> FOLDS IN A BOWL EXPLAINED EASILY.Let it rest until it doubles: it will take about 4/6 hours, depending on the room temperature.
Once doubled, deflate and transfer to a work surface.
Form about 10 balls: take a ball, flatten it with a rolling pin and make a circle; cut with a knife as shown in the photo and video.
Then proceed by forming the bow and place each preparation on a baking tray lined with baking paper.
Once all the bows are made, let them rest for another couple of hours.
Once risen, turn on the oven to 392 degrees Fahrenheit and while it comes to temperature, brush your bows with milk: bake for the first 10 minutes and then lower to 356 degrees Fahrenheit for another 10 minutes.
Once cooked, take them out, give them another brush with milk, and cover with a cloth for 10 minutes.
Once cooled, cut your bows and fill them with plenty of cream from the
Storage
They keep well sealed in their bags, or you can freeze them and take them out as needed.
