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Mini Brioche

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Ingredients

Adjust Servings:
250 + 50 g plain or Manitoba flour
100 g milk
1+ 1 to brush egg
60 g soft butter
10 g fresh yeast
80 g sugar
1 organic orange zest

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Mini Brioche

Cuisine:

With a spoon of Coffee gelato... you are immediately in Capri!

  • Serves 12
  • Medium

Ingredients

Directions

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Perfect for breakfast, after lunch or after dinner… with whipped cream or gelato!

 

With gelato, one beat and you are in Capri!

With whipped cream, one beat and you are in Roma!

 

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Steps

1
Done

Dissolve yeast in the milk at room temperature, add the orange zest and sugar, mix until sugar is well dissolved.
In a bowl mix butter and 250 g of flour with your hand until you obtain a sand consistency. In the middle pour the egg and beat with a fork. Then pour milk with sugar, orange and yeast in the bowl and mix with your hand. Now pour your dough on the bench, add the other 50 g of flour and knead a bit.
Put your dough in a oiled bowl and cover with cling wrap.
Let the dough rise until it doubles, for at least 12 hours.
Then make little balls of 45/50 g each. Place them in a tray with baking paper and let them rise for 2 hours.
Preheat the oven to 180*.
Brush with 1 egg each brioche and bake them for 20 minutes.
Cool down, cut in half and fill with gelato or whipped cream.
Enjoy!

Annapaola

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