The salty-sweet brioche dough Montersino

  • Now the dough is versatile and indispensable in the kitchen, both for sweets, both the savory dishes. The BRIOCHE DOUGH DOLCESALATA in the basic recipe by Luca Montersino. Prepares with great ease and you can stuff as you like: resting 15 minutes just made and then an hour before being fired. The only suggestion is to prepare it in the mixer, because the presence of the butter makes the dough unwieldy by hand.
Turnovers sbrinz, anchovies and black cabbage

Turnovers sbrinz, anchovies and black cabbage

Ingredients (These doses are sufficient for a Danube or one 10-12 brioche or strudel dough fagottini)

  1. 500 grams of flour 00
  2. 250 milliliters of whole milk at room temperature
  3. 30 grams of milk powder
  4. 12,5 grams of yeast
  5. 40 grams of caster sugar
  6. 10 grams of salt
  7. 100 grams of egg yolks
  8. 100 grams soft butter

Put in the planetary (or in a food processor) the flour, the milk powder and salt. Dissolve yeast and sugar in milk at room temperature and pour all the flour. Operate the mixer and knead at low speed, slowly adding the egg yolks. Work for 5 minutes and then add, little by little, the softened butter: continue to knead the dough until it becomes smooth and elastic. It took us 20 minutes my planetary mixer at low speed. Make the dough, by covering it with plastic wrap, for 15 minutes. Then stuff it as you like and let it rest for an hour covered at room temperature. Cooking is a oven at 190 degrees and, to get a nice golden color, You can brush the brioche dough with beaten egg yolk with a little’ cream.

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