Directions
- 1Combine 50g milk with 12g fresh yeast (or 4g dry yeast).
- 2Add 80g sugar to the yeast mixture.
- 3Gradually add 500g of flour in total.
- 4Add three whole eggs and one yolk, setting the egg white aside.
- 5Incorporate vanilla extract or grated lemon juice and two generous teaspoons of honey.
- 6Continue adding flour by hand to create a well-mixed dough (or use a stand mixer).
- 7Add a pinch of salt to the dough.
- 8Add 100g of slightly softened butter to the dough and move it to a work surface.
- 9Add any remaining flour or a splash of milk as needed to achieve a soft yet firm dough.
- 10Let the dough rest for 30 minutes to relax.
- 11Perform a round of folds on the dough to give it more strength.
- 12Cover the dough and let it rise for at least 2 hours, or until doubled in size.
- 13To make the pastry cream, combine two whole eggs and 40g of sugar.
- 14Heat 300ml of milk in the microwave for about 1.5 minutes.
- 15Add 25g of cornstarch, vanilla, and lemon peel to the egg mixture.
- 16Gradually add the hot milk to the egg mixture, stirring continuously.
- 17Cook the cream mixture on the stove, stirring until it thickens.
- 18Remove the lemon peels from the pastry cream.
- 19Let the pastry cream cool completely.
- 20Roll out the risen brioche dough into a circle, ensuring it is not too thin.
- 21Cut the dough into 12 equal parts, like making croissants.
- 22Widen the top part of each dough triangle.
- 23Add a generous amount of cold, firm pastry cream and sour cherries to each piece of dough.
- 24Close the dough around the filling by widening and closing the two sides, then closing the top part, and rolling it up twice, leaving the closed part at the bottom.
- 25Arrange the filled brioches on a baking sheet lined with parchment paper.
- 26Let them rise until doubled in size, approximately 40 minutes.
- 27Prepare a wash by combining the reserved egg white and a little milk, adding lemon extract or vanilla to mask the egg smell.
- 28Brush the risen brioches with the egg white wash.
- 29Sprinkle granulated sugar on the center of each brioche.
- 30Bake at 175°C (static) or 170°C (fan-assisted) for about 20 minutes, until golden brown.
- 31Let them cool slightly and add a hint of cream and cherry on top for decoration before serving.
Ingredients
- 50 g milk
- 12 g fresh yeast
- 4 g dry yeast
- 80 g sugar
- 500 g flour 0
- 3 whole eggs
- 1 yolk
- vanilla extract
- grated lemon juice
- 2 teaspoons honey
- 1 pinch salt
- 100 g butter
- Amarene allo sciroppo
- Granella di Zucchero
- 300 ml milk
- 2 whole eggs
- 40 g sugar
- 25 g cornstarch
- vanilla
- lemon peel
Equipment
stand mixermicrowavestovebaking sheetparchment paper
Tips
- The dough is very rich in eggs and butter, so use the specified amount of yeast to ensure it rises properly.
- Soften the butter slightly, but do not melt it completely.
- Adjust the amount of flour or milk based on the egg size and dough consistency to achieve a soft yet firm dough.
- The brioche dough needs to be a bit thick when rolled out to allow for proper rising.
- Add a generous amount of cream to ensure it is present throughout the brioche after rising.
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