Steps for stuffed brioches with milk cream

• To prepare these delicious stuffed brioches, first, you need to make the brioche dough. I used a stand mixer, but you can knead it all by hand in a large bowl and then on a work surface. In the bowl of the stand mixer, insert the sifted flour, vanilla, grated orange zest, yeast dissolved in a few tablespoons of milk, and granulated sugar, and knead for a few minutes at speed 1-2 using the hook attachment. Then add the egg and let it knead for a few more moments. Then gradually add the remaining milk little by little and continue kneading. Also, add the salt. Finally, add the soft butter pieces little by little, let them be absorbed well, and continue kneading. To obtain a smooth and homogeneous dough, it will take at least 15-18 minutes or until the dough is well-incorporated. Let the dough rise in a large bowl covered with cling film for about 2-3 hours in an oven with the light on.

  

• In a small pot or saucepan, pour 2/3 cup of milk, the vanilla flavoring, and a pinch of salt and let it simmer on the stove. In a bowl, pour the granulated sugar and corn starch, then add the remaining milk, so the other 2/3 cup, and whisk everything together. As soon as the milk is about to boil, lower the heat and pour the mixture, letting it thicken for a few minutes on the stove, mixing with a whisk. The milk cream is ready, pour it into a bowl and seal it with cling film in contact and let it cool to room temperature.

  

• When the cream is cold, whip the cream with electric whisks and gradually add the milk cream, thus obtaining a smooth, creamy, and airy mixture. Put it in the fridge to firm up for 30 minutes.

  

• Once the dough has tripled in volume, place it on a floured work surface and gently take some pieces of dough, forming balls of about 1.4 oz each. Place them on a baking tray lined with parchment paper and let them rise covered again for 1-2 hours. When they have doubled in volume, bake them in a preheated static oven at 356°F for 10-13 minutes or until lightly golden. You do not need to bake them for long. Take them out of the oven and let them cool for a few minutes. When still warm, use the handle of a wooden spoon to make an incision either from below or from the side, creating a hole.

  

• Fill a pastry syringe with milk cream and immediately fill the brioches. Finally, dust the surface with powdered sugar and enjoy them.

  

• And here they are ready. I hope you like this latest recipe of mine, see you next time, friends.