I continue with the leavened doughs, which is absolutely what I love to make the most. In this case, the soft breakfast brioches. I assure you of a simplicity and goodness truly unique. They are excellent both filled with custard or whatever you prefer, but I assure you they are uniquely delicious even enjoyed without filling. Try them, and you will agree with me. I baked them, let them cool, and immediately put them in the freezer. The next day I left them at room temperature, put them in the oven for a minute, and I assure you they were like just prepared. I made them in this form you see below and also simply round. Long live breakfast with brioches, practically like at the café.
- Difficulty: Easy
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 295.41 (Kcal)
- Carbohydrates 38.17 (g) of which sugars 10.58 (g)
- Proteins 7.71 (g)
- Fat 12.51 (g) of which saturated 7.62 (g)of which unsaturated 4.42 (g)
- Fibers 1.01 (g)
- Sodium 336.60 (mg)
Indicative values for a portion of 83 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups Manitoba flour
- 1 cup milk
- 2 eggs (medium)
- 7 tbsps butter (soft)
- 1/2 cup sugar
- 1 tbsp active dry yeast
- 2 tsp salt
- 1 orange (grated zest)
- 1 tsp vanilla extract
- 3 tbsps butter (melted for brushing)
- as needed powdered sugar
Tools
- 1 Stand Mixer
- Baking Tray
Steps
Place the flour in the stand mixer
the natural vanilla extract,
The orange zest
the active dry yeast
Start running the mixer
add the eggs
the milk
the soft butter a little at a time
and work until the dough becomes smooth and the walls of the mixer are clean
Slightly round the dough
Cover with plastic wrap and let rise for about 2 hours
At this point, transfer the dough to the work surface
Roll out to form a rectangle
brush with melted butter
roll up the dough
remove the ends
and cut into equal strips
Now place two strips one on top of the other
Make a pressure in the center with a long skewer
Stretch and roll the dough between your hands and close well under
Place on a tray covered either with a perforated mat or baking paper and let it rise for another 1 hour
Brush with equal amounts of milk and egg yolk
If you prefer, you can simply give them a round shape, the cooking is the same
Bake in a preheated traditional oven at 356°F for 15 minutes
Dust with powdered sugar and enjoy perhaps with a delicious custard.
