PAN BRIOCHE
Serves 1
Directions
- 1Put flour in a bowl.
- 2Put flour in a bowl.
- 3Put flour in a bowl.
- 4Add brown or coconut sugar.
- 5Add brown or coconut sugar.
- 6Add brown or coconut sugar.
- 7Add an egg.
- 8Add an egg.
- 9Add an egg.
- 10Add fresh yeast.
- 11Add fresh yeast.
- 12Add fresh yeast.
- 13Add salt, warm milk, butter at room temperature and mix until you obtain a homogeneous dough.
- 14Add salt, warm milk, butter at room temperature and mix until you obtain a homogeneous dough.
- 15Add salt, warm milk, butter at room temperature and mix until you obtain a homogeneous dough.
- 16Let it rest for 1 hour.
- 17Let it rest for 1 hour.
- 18Let it rest for 1 hour.
- 19Deflate as you like.
- 20Deflate as you like.
- 21Deflate as you like.
- 22Divide it into equal parts.
- 23Divide it into equal parts.
- 24Divide it into equal parts.
- 25Give it a ball shape, put them on a baking tray and let it rest for another hour.
- 26Give it a ball shape, put them on a baking tray and let it rest for another hour.
- 27Give it a ball shape, put them on a baking tray and let it rest for another hour.
- 28Now, paint with egg.
- 29Now, paint with egg.
- 30Now, paint with egg.
- 31Take it to the oven at 190 degrees for 15 minutes.
- 32Take it to the oven at 190 degrees for 15 minutes.
- 33Take it to the oven at 190 degrees for 15 minutes.
- 34Take out and ready.
- 35Take out and ready.
- 36Take out and ready.
Ingredients
- 400 g Harina de trigo normal
- 400 g Harina de trigo normal
- 400 g Harina de trigo normal
- 40 g Azúcar de coco o moreno
- 40 g Azúcar de coco o moreno
- 40 g Azúcar de coco o moreno
- 1 Huevo
- 1 Huevo
- 1 Huevo
- 18 g Levadura fresca
- 18 g Levadura fresca
- 18 g Levadura fresca
- Sal
- Sal
- Sal
- 200 ml leche tibia
- 200 ml leche tibia
- 200 ml leche tibia
- 80 g mantequilla
- 80 g mantequilla
- 80 g mantequilla
Equipment
bowloven tray