Brioche Nuvola (Cloud Brioche)
Directions
- 1Start by mixing the Manitoba flour, sugar, honey, half a liter of milk, yeast nut, salt, 3 whole eggs, vanilla, and grated lemon.
- 2String the dough well, ensuring all the milk is absorbed.
- 3After the milk is absorbed, add 200g of soft butter, a little at a time, and continue stringing the dough until it comes off the planetary mixer completely.
- 4Refrigerate the dough in an airtight container overnight.
- 5The next morning, an hour before making brioche, pull the dough out of the fridge.
- 6Form balls with the dough for your desired brioche shapes (briochine, braids, cloud brioche).
Ingredients
- 1 kg Manitoba flour
- 150 g sugar
- 50 g honey
- 500 ml fresh milk
- 25 g brewer's yeast
- 20 g fine salt
- 200 g soft butter
- 3 whole eggs
- vanilla
- grated lemon
- 50 ml Strega liqueur
Equipment
planetary mixerairtight container
Tips
- String the dough well.
- Do the leavening as God commands.
- When adding milk, pour it in little by little and let it absorb slowly.
- Add butter a little at a time after the milk has been absorbed.
- Refrigerate the dough in an airtight container overnight.
- Pull the dough out an hour before making brioche to make balls.
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