10Add three whole eggs and one yolk, setting the egg white aside.
11Add three whole eggs and one yolk, setting the egg white aside.
12Add three whole eggs and one yolk, setting the egg white aside.
13Incorporate vanilla extract or grated lemon juice and two generous teaspoons of honey.
14Incorporate vanilla extract or grated lemon juice and two generous teaspoons of honey.
15Incorporate vanilla extract or grated lemon juice and two generous teaspoons of honey.
16Continue adding flour by hand to create a well-mixed dough (or use a stand mixer).
17Continue adding flour by hand to create a well-mixed dough (or use a stand mixer).
18Continue adding flour by hand to create a well-mixed dough (or use a stand mixer).
19Add a pinch of salt to the dough.
20Add a pinch of salt to the dough.
21Add a pinch of salt to the dough.
22Add 100g of slightly softened butter to the dough and move it to a work surface.
23Add 100g of slightly softened butter to the dough and move it to a work surface.
24Add 100g of slightly softened butter to the dough and move it to a work surface.
25Add any remaining flour or a splash of milk as needed to achieve a soft yet firm dough.
26Add any remaining flour or a splash of milk as needed to achieve a soft yet firm dough.
27Add any remaining flour or a splash of milk as needed to achieve a soft yet firm dough.
28Let the dough rest for 30 minutes to relax.
29Let the dough rest for 30 minutes to relax.
30Let the dough rest for 30 minutes to relax.
31Perform a round of folds on the dough to give it more strength.
32Perform a round of folds on the dough to give it more strength.
33Perform a round of folds on the dough to give it more strength.
34Cover the dough and let it rise for at least 2 hours, or until doubled in size.
35Cover the dough and let it rise for at least 2 hours, or until doubled in size.
36Cover the dough and let it rise for at least 2 hours, or until doubled in size.
37To make the pastry cream, combine two whole eggs and 40g of sugar.
38To make the pastry cream, combine two whole eggs and 40g of sugar.
39To make the pastry cream, combine two whole eggs and 40g of sugar.
40Heat 300ml of milk in the microwave for about 1.5 minutes.
41Heat 300ml of milk in the microwave for about 1.5 minutes.
42Heat 300ml of milk in the microwave for about 1.5 minutes.
43Add 25g of cornstarch, vanilla, and lemon peel to the egg mixture.
44Add 25g of cornstarch, vanilla, and lemon peel to the egg mixture.
45Add 25g of cornstarch, vanilla, and lemon peel to the egg mixture.
46Gradually add the hot milk to the egg mixture, stirring continuously.
47Gradually add the hot milk to the egg mixture, stirring continuously.
48Gradually add the hot milk to the egg mixture, stirring continuously.
49Cook the cream mixture on the stove, stirring until it thickens.
50Cook the cream mixture on the stove, stirring until it thickens.
51Cook the cream mixture on the stove, stirring until it thickens.
52Remove the lemon peels from the pastry cream.
53Remove the lemon peels from the pastry cream.
54Remove the lemon peels from the pastry cream.
55Let the pastry cream cool completely.
56Let the pastry cream cool completely.
57Let the pastry cream cool completely.
58Roll out the risen brioche dough into a circle, ensuring it is not too thin.
59Roll out the risen brioche dough into a circle, ensuring it is not too thin.
60Roll out the risen brioche dough into a circle, ensuring it is not too thin.
61Cut the dough into 12 equal parts, like making croissants.
62Cut the dough into 12 equal parts, like making croissants.
63Cut the dough into 12 equal parts, like making croissants.
64Widen the top part of each dough triangle.
65Widen the top part of each dough triangle.
66Widen the top part of each dough triangle.
67Add a generous amount of cold, firm pastry cream and sour cherries to each piece of dough.
68Add a generous amount of cold, firm pastry cream and sour cherries to each piece of dough.
69Add a generous amount of cold, firm pastry cream and sour cherries to each piece of dough.
70Close 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.
71Close 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.
72Close 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.
73Arrange the filled brioches on a baking sheet lined with parchment paper.
74Arrange the filled brioches on a baking sheet lined with parchment paper.
75Arrange the filled brioches on a baking sheet lined with parchment paper.
76Let them rise until doubled in size, approximately 40 minutes.
77Let them rise until doubled in size, approximately 40 minutes.
78Let them rise until doubled in size, approximately 40 minutes.
79Prepare a wash by combining the reserved egg white and a little milk, adding lemon extract or vanilla to mask the egg smell.
80Prepare a wash by combining the reserved egg white and a little milk, adding lemon extract or vanilla to mask the egg smell.
81Prepare a wash by combining the reserved egg white and a little milk, adding lemon extract or vanilla to mask the egg smell.
82Brush the risen brioches with the egg white wash.
83Brush the risen brioches with the egg white wash.
84Brush the risen brioches with the egg white wash.
85Sprinkle granulated sugar on the center of each brioche.
86Sprinkle granulated sugar on the center of each brioche.
87Sprinkle granulated sugar on the center of each brioche.
88Bake at 175°C (static) or 170°C (fan-assisted) for about 20 minutes, until golden brown.
89Bake at 175°C (static) or 170°C (fan-assisted) for about 20 minutes, until golden brown.
90Bake at 175°C (static) or 170°C (fan-assisted) for about 20 minutes, until golden brown.
91Let them cool slightly and add a hint of cream and cherry on top for decoration before serving.
92Let them cool slightly and add a hint of cream and cherry on top for decoration before serving.
93Let them cool slightly and add a hint of cream and cherry on top for decoration before serving.
Ingredients
50 g milk
50 g milk
50 g milk
12 g fresh yeast
12 g fresh yeast
12 g fresh yeast
4 g dry yeast
4 g dry yeast
4 g dry yeast
80 g sugar
80 g sugar
80 g sugar
500 g flour 0
500 g flour 0
500 g flour 0
3 whole eggs
3 whole eggs
3 whole eggs
1 yolk
1 yolk
1 yolk
vanilla extract
vanilla extract
vanilla extract
grated lemon juice
grated lemon juice
grated lemon juice
2 teaspoons honey
2 teaspoons honey
2 teaspoons honey
1 pinch salt
1 pinch salt
1 pinch salt
100 g butter
100 g butter
100 g butter
Amarene allo sciroppo
Amarene allo sciroppo
Amarene allo sciroppo
Granella di Zucchero
Granella di Zucchero
Granella di Zucchero
300 ml milk
300 ml milk
300 ml milk
2 whole eggs
2 whole eggs
2 whole eggs
40 g sugar
40 g sugar
40 g sugar
25 g cornstarch
25 g cornstarch
25 g cornstarch
vanilla
vanilla
vanilla
lemon peel
lemon peel
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.