# Polacche Aversane

These brioche-like pastries, Polacche Aversane, are a typical sweet from Campania, specifically the province of Caserta and the city of Aversa, consisting of a brioche dough filled with pastry cream and sour cherries.

- Servings: 12 servings
- Total time: 250 min
- Cuisine: Italian
- Category: Drink
- Language: it

## 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

## Instructions

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

## Equipment

- stand mixer
- microwave
- stove
- baking sheet
- parchment 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.

## Source

- Original video: https://www.youtube.com/watch?v=KS0TyDoc13s
- Recipe page: https://www.cliprecipe.com/recipe/9df2ff6d-68c4-4f54-b30d-bfac04c42ae8
- Extracted: 2026-02-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt