PAN BRIOCHE VARIEGATED

For a long time I did not dedicate myself to a soft leavened, until I browsed one of my favorite magazines for a soft yeast braid!

It takes love for leavening, time and patience so that the leaven is perfect!

Finding more and more frustrating these days is sometimes pure utopia, I know, but the good of these recipes is that during your rest, you can devote to much more! So while I’m going to do the classic “spring cleaning” I’m devoting myself to “multiple” activities: wash your home tents and knead the varied pan brioche for the children’s snack!

The “zebra” effect obtained from the double dough, simple and cocoa, makes this recipe even more delightful for both the eyes and the palate.

The ideal would be to make it in the morning, give it time to cool down and serve it for the snack, perhaps with just a hazelnut cream veil!

PAN BRIOCHE VARIEGATED

INGREDIENTS

For the white pan brioche:

  • 300 g flour “00”,
  • 12.5 g of fresh yeast,
  • 60 g of sugar,
  • 1 egg,
  • 100 ml of lukewarm whole milk,
  • a pinch of salt,
  • 1 tbsp and a half of extra virgin olive oil.

 

For cocoa pan brioche:

  • 270 g flour “00”,
  • 12.5 g of fresh yeast,
  • 60 g of sugar,
  • 1 egg,
  • 100 ml of lukewarm whole milk,
  • a pinch of salt,
  • 25 g of bitter cocoa,
  • 1 tbsp and a half of extra virgin olive oil.

METHOD :

Begin by preparing the white dough.

Crush the yeast in a bowl, combine the lukewarm milk and with the help of a whip make it melt completely. Combine the sugar and pour into your planetary bowl, starting to knead with the leaf hook at low speed until the sugar is completely dissolved.

Then add the oil, 1 egg slightly beaten and finally a pinch of salt. Combine flour a little at a time by increasing the speed of your knead until full flour absorption and work the dough until it is completely removed from the walls.

Then transfer the panetto into a floury bowl, cover with the film and let it rest in a lukewarm place for about a couple of hours.

Now proceed with the cocoa paste by repeating the same process as the white dough but adding sifted cocoa and flour together.

After the time has elapsed for the two doughs to flour, flour the work surface and place the white dough in a rectangle approximately 20 x 25 cm.

Also pour the cocoa paste into a slightly smaller rectangle, about 18 x 22 cm.

Overlay the cocoa paste to the white one, fold in half (in book) and use a roller coaster to squeeze the layers.

Fold back in half and again squeeze with a rolling pin. Repeat at least 3 times this operation, you will get a “zebra” mix.

Hold the rectangle one last time and with a sharp knife cut 3 strips in the direction of the length. Then, form a braid.

Transfer the brioche pancake into a plum cake molded paper oven.

Let it boil for another 30 minutes and bake at 220 ° C for the first 5 minutes, lower the temperature to 200 ° C and continue cooking for another 20/25 minutes.

Sprinkle the pan brioche on a grater.

Tip: You can cut the pan brioche into two and place it in two sealed food bags so that you can keep it soft longer, and you can always freeze it and use it to the need, leaving it simply to thaw at room temperature.

(Recipe taken from the magazine “Salt and Pepper”)

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Nome Ricetta
PAN BRIOCHE VARIEGATED
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