Name: PAN BRIOCHE LEGGERO E SENZA IMPASTO (dosi per uno stampo da 30 centimetri)
Prep time: 30 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: italian
Ingredients: 450 grammi di farina manitoba; 2 grammi di lievito di birra secco; 180 millilitri di latte intero (o parzialmente scremato, se preferite); 50 grammi di burro; 60 grammi di zucchero semolato (o di canna, se preferite); 1 pizzico di sale; 120 grammi di uova (circa 2 uova grandi intere); 30 millilitri di succo di limone; E ANCORA:; un tuorlo; poco latte; granella di zucchero, quanto basta

Today's recipe, light brioche dough and without, prepared with brewer's yeast, It is reserved for those, in the field of leavened, It is part of the 'I would but it seems too difficult'. This brioche dough is prepared practically nothing. It takes just a bowl and a wooden spoon. In addition, It contains very little butter and skimmed milk, making it perfect for a delicious breakfast without too much guilt. In short, if you have never had the courage to come closer to a leavened, This lightweight pan brioche and without mixing for you.

The recipe comes from the book Strawberries Merenda Sabrine of Aubergine. But I have taken directly from the Gabila Gerardi “Chocolate sweet bread”, I trust blindly. As you know I normally use the yeast, both for bread and for the sweet leavened (brioche, panettone). But this time I followed the recipe and I used the dry yeast: The brioche came soft, soft and without any aftertaste of yeast.

On the other hand, if you want to engage yourself with the richest brioche like BRIOCHES COL Tuppo SICILY or the BRIOCHES VENETIAN WITH PASTRY CREAM, on this site you will find bread for your teeth.

Compared to the recipe of Gabila, who had already halved the yeast doses proposed in the book, I further reduced to just 2 grams. Pù than enough to do from a nice and quick rise. Take care to let rise without the brioche dough in a warm place and do not rush to bake. You can use whole milk or semi-skimmed milk and granulated sugar or cane, as Favorites.

This brioche bread remains soft 2-3 days if wrapped in plastic wrap and kept in a freezing bag, and stored in a cool, dry place. who knows, with this recipe, some of you do not start a career in the risings! Have a good day.

PAN brioche LIGHT AND WITHOUT MIXING (doses for a mold 30 cm)

Portions: 8 Preparation: 30 minutes cooking: 35 minutes 35 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

450 grams of flour Manitoba

2 grams of active dry yeast

180 milliliters of whole milk (or partially skimmed, If you prefer)

50 grams of butter

60 grams of caster sugar (or cane, If you prefer)

1 pinch of salt

120 grams of eggs (about 2 large whole eggs)

30 milliliters of lemon juice

AND STILL:

an egg yolk

little milk

granulated sugar, to taste

Procedure

To prepare the light brioche dough and without pour into a large bowl the flour and dry yeast.

Pour the milk into a saucepan, add the diced butter, sugar and salt. Heat over low heat so that the milk does not come to a boil and, When the butter has melted, remove from heat and allow to cool. It is important that the milk is not hot, otherwise kill the yeast bacteria.

Put the eggs in a bowl with the lemon juice and fitted with an electric mixer until frothy. Pour slowly the warm milk on the eggs, stir and pour it, little by little, in the bowl containing the yeast and flour. Stir vigorously with a spoon until the mixture is soft and sticky. Do not worry if there will be a few lumps, It will melt during rising.

Cover the bowl with plastic wrap and let the dough for the light brioche bread rest in a warm place (28-30 degrees, okay the oven with the light turned on) until double in volume.

When the dough has doubled, buttering abundantly and flour a loaf pan (normal size, 30 cm in length, or two 15 centimeter).

Lightly flour the work surface, turn the dough over on the top and cut it into 3 parts. You just have to be careful not to crush the dough too much, so that the air of the leavening remains as much as possible inside it. Obtain three cords from the dough and intertwine them with each other. Arrange the brioche braid into the mold.

If the thing you look too hard, divide the dough into three equal parts, round them so as to obtain three balls and put them in the mold next to each other.

Covering the mold with the film for foods lightly oiled or greased with melted butter and let rise, always in a warm place (the usual oven with little light) until the dough is inflated by at least 2 centimeters exceeding the edge of the mold.

While the brioche bread leavened, Preheat oven to 200 degrees static. Brush the light brioche bread without dough with a little beaten yolk with a drop of milk and sprinkle with the chopped sugar. Bake at half height of the furnace and, after the first 20 minutes of cooking, cover the surface now swollen with aluminum foil to prevent it from darkening too, then continue cooking for another 15 minutes.

The original recipe involves removing the brioche bread from the mold and cooking it for another 10 minutes to brown it evenly outside, but in my case it was not necessary. Keep in mind, though, that if you get a little pale externally you have this possibility.

Allow to cool completely before throw the brioche. Bon appétit!

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