The pear brioches are made with simple brioche dough flavored with orange, filled with diced pears, and decorated with an amaretto crumble and chocolate flakes. Soft and melt-in-your-mouth, they are ideal for a delicious breakfast. Naturally, they can also be made lactose-free.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 2 tsp fresh yeast
- 1/3 cup sugar
- 1 egg
- 1 egg yolk
- 3/4 cup milk
- 1/2 cup butter
- 1 1/2 tsp salt
- 1 orange
- 4 tbsps orange liqueur
- 2 Williams pears
- 1 tbsp orange marmalade
- 20 amaretti
- 2 tbsps dark chocolate (in flakes)
- 1 tbsp butter
- 1 egg
Tools
- 1 Mixer
- 1 Knife
- 1 Baking Tray
- 2 Bowls
Steps
In the mixer’s bowl or bread machine, add the flour.
Dissolve the yeast in lukewarm milk and add it to the flour.
Start the machine and begin adding the sugar in two parts, alternating with the egg and the yolk.
Let the dough work for 10 minutes or until it is elastic.
Add the salt and work for another 5 minutes.
Add the butter in 3 parts, waiting for the first part to be well incorporated before adding the second.
With the last part of butter, add the orange liqueur.
Continue working until the dough is elastic.
Transfer to a bowl and cover with plastic wrap.
Let rise in a warm place at 75°-79°F until doubled in size.Dice the pear into small cubes, mix with the marmalade, and set aside.
Crumble the amaretti and mix them with the butter.
Keep in the fridge until ready to use.Deflate the dough and turn it onto a lightly floured surface.
Form a loaf and let rest for 15 minutes.
Divide into 12 pieces of about 70-80g each.
Form tight balls and place them on a baking tray lined with parchment paper.
Cover with plastic wrap and let rise again in a warm place until doubled in size.
Once ready, remove the plastic wrap and use the bottom of a floured small glass or cup to press down each brioche in the center to form a small well.
Fill with the pears.
Brush the brioches with beaten egg.
Decorate with amaretto crumble and chocolate flakes.
Bake in a preheated static oven at 355°F for about 30 minutes or until fully golden.
Remove from the oven and let cool.
Tips
Store for 3-4 days in a sealed container or bag.
They can be frozen either after baking or before the last proofing after shaping. In this case, just take them out of the freezer the night before and keep them at 68°F until the next morning. Proceed with the egg wash and then baking.
FAQ
Can I make the pear brioches lactose-free?
Certainly, you can replace the milk and butter with lactose-free or plant-based products in the same quantities.
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