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.

6 comments

Giò November 19, 2016 at 20:20

Hi Ada,
sorry to bother you and if you would be kind enough to reply to certain questions: which flour you used? a particular 00 or from supermarket; the dough after fifteen minutes of rest is workable with the rolling pin? When you talk about low-speed planetary what number you are referring to (I have a kenwood). Sincerely following the recipe very faithfully I had to go beyond the twenty minutes you write about and yet didn't want to learn incordarsi I had to add some’ flour and make a lot of effort with the slap & fold in order to obtain a workable mass…. I still don't know what will come out because I write while I await the hour of rest. Thanks

Reply
Ada Parisi November 19, 2016 at 22:17

Hello! Then, I have faithfully followed the recipe by Montersino, I've done this several times and I've reported identical. I've never had any problems except once I had the kitchen too hot and the dough is moist and remained incordava. I normally use 00 buy in Mills or at most the Garofalo. Also I have Kenwood and use the 3 as speed. If not can you hold little stretches in the refrigerator. It's not that you got too hot in the kitchen and the butter melts???

Reply
Adriano October 20, 2015 at 17:23

Montersino are the best in the bakery ,I said a former pastry chef
varese 70 years,of the old bakery.
yours faithfully

Reply
Ada Parisi October 20, 2015 at 22:57

Hi Adrian, Thanks but I'm not Montersino, I only made one of his recipes! But I'm sure the master, I know, would appreciate very much your compliments. ADA

Reply
MANUELA GIOVAGNONI April 8, 2017 at 11:25

Sorry but the milk powder is essential?

Reply
Ada Parisi April 12, 2017 at 10:26

No, I put the original recipe and you can avoid. For more softness but also works without

Reply

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