Hello friends, today I present these delicious sweet brioche triangles baked in the oven, extremely fluffy and filled with strawberry jam. A very simple recipe born from a basic brioche dough shaped differently from the usual ring or krapfen. You will find the recipe below..
- Difficulty: Easy
- Cost: Economical
- Cuisine: Italian
Ingredients for the sweet brioche triangles
- 500 g Farina Nuvola Caputo (Or 250 g (about 2 cups) type 00 flour and 250 g (about 2 cups) manitoba flour)
- 10 g fresh yeast (About 0.35 oz (fresh). If using active dry yeast, use approx. 1 tsp)
- 200 ml milk at room temperature (About 3/4 cup (7 fl oz))
- 80 g granulated sugar (About 1/3 cup (approx. 6 1/2 tablespoons))
- 50 g melted butter (About 3 1/2 tablespoons (about 1.8 oz))
- 8 g fine salt (About 1 1/3 tsp)
- grated lemon zest
- 1 teaspoon vanilla extract
- 1 jar strawberry jam (About 1 small jar (approx. 250 g / 8.8 oz))
- 60 g melted butter (About 4 tablespoons (for brushing; approx. 2.1 oz))
- as needed granulated sugar (for coating)
- 1 egg (for egg wash)
- milk (for egg wash)
Tools
- 1 Stand mixer
- 1 Hook attachment
- 1 Piping bag
- 1 Work surface / pastry board
- 1 Knife
- 1 Brush
Steps for the sweet brioche triangles
To prepare these tasty sweet brioche triangles, first make the brioche dough. I used a stand mixer but you can also knead everything by hand in a large bowl and then on a work surface. In the bowl of the stand mixer add the sifted flour, the grated lemon zest, the fresh yeast dissolved in a little milk, the granulated sugar and the melted butter (not hot) and knead for a few minutes on speed 1-2 using the hook attachment. Then add the eggs and let the dough knead for a little longer. Gradually add the remaining milk little by little while continuing to knead. Finally add the salt. To obtain a smooth, homogeneous dough it will take about 15-18 minutes in total, or until the dough is well developed and elastic. Let the dough rise in a large bowl covered with plastic wrap for about 2-3 hours in the oven with the oven light on.
After the rising time, divide the dough in half and shape each half into a circle, then cut each circle into 8 equal wedges. Repeat the same operation with the other half of dough.
Place the triangles on a baking sheet lined with parchment paper and let them rise for 1-2 hours or until doubled in size. When they have risen, brush the surface with the beaten egg and a little milk prepared earlier and bake in a preheated conventional oven at 356°F for 13-15 minutes or until golden brown.
Remove from the oven and let them cool for a few minutes. While still warm, brush them with melted butter and then roll them in granulated sugar. Finally, using the handle of a wooden spoon, make a hole on the side. Fill them with the jam previously placed in a piping bag or a pastry syringe.
Arrange them on a serving plate and serve. I hope you enjoy this latest recipe of mine — see you next time, friends.
STORAGE, TIPS & NOTES
The filled brioche triangles are best enjoyed the same day or at most the next day. Without filling they can be stored for a couple of days in food bags. The jam can be replaced with Nutella, pastry cream, etc., or for cooking you can opt to fry them in hot peanut oil.
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