INGREDIENTS
- Time:
- – Flour 000 250 g.
- – Flour 0000 250 g.
- – Water 125 g.
- – Milk 125 cc.
- – Sal 12,5 g.
- – Sugar 75 g.
- – Sourdough 25 g.
- – Yeast 10 g.
- – Eggs 125 g.
- – Butter 175 g.
- Armed:
- – Chilly cuts (ham and cheese).
- – Caramel sauce.
- – Impalpable sugar.
- – Cream cheese.
- – Jam.
PAN BRIOCHE
PROCEDURE:
1. Weigh all of the components.
2. Mix the flours with the liquid combination (water, milk, egg).
3. Combine and knead vigorously. Let it relaxation for five minutes.
4. Add the yeast, sugar and sourdough to the dough, together with half of the butter.
5. Combine and let it relaxation for five minutes.
6. Add the salt together with the remainder of the butter and combine vigorously.
7. Knead till the dough is easy and let it relaxation for half-hour.
8. Lower and type into balls and a big bun (mildew).
9. Let it ferment till it nearly doubles in dimension.
10. Paint with gold.
11. Bake at 180ºC for 15/half-hour relying on the dimensions.
