INGREDIENTS
- For the mass:
- – Flour 0000 500 g.
- – Sal 5 g.
- – Milk 60 g.
- – Sugar 80 g.
- – Yeast 30 g.
- – Eggs 4 models.
- – Butter 0.200 g.
- For the crumble:
- – Flour 0000 100 g.
- – Corn starch 100 g.
- – Avena 50 g.
- – Sugar 250 g.
- – Melted butter 150 g.
- For fillings and finishes:
- – Dulce de leche pastry chef 150 g.
- – Pastry cream / raspberry jam (agency) to style.
- – Impalpable sugar to embellish.
For in the present day’s snack , we depart you this basic recipe for the pastry that we love!
BRIOCHE STUFFED with dulce de leche and spectacular raspberry .
PROCEDURE:
1. Place the flour with the salt in a bowl. Make a gap and place the eggs, sugar and yeast.
2. Mix the central elements, including the milk little by little. Knead till forming a ball. Lastly, add the butter little by little, rolling continually, till the dough comes off the counter.
3. Obtain a really comfortable dough. Work till easy.
4. Form right into a bun, place within the bowl, cowl and let it stipple.
5. Degas and reserve within the fridge.
For fillings and finishes:
1. Portion the slab into small buns of roughly 70 grams.
2. Stretch them and place a button of dulce de leche or raspberry jam within the heart.
3. Shut your complete aspect in direction of the middle, in order that the sweet is closed. Flip and Bollar gently.
4. Place in muffin molds or small beforehand buttered aluminum timbales or waists.
Let rise till they double in quantity, in a heat atmosphere.
5. For the crumble, place the flour, starch, oats and sugar in a bowl. Combine and add the melted butter little by little.
6. Type a granule and reserve within the fridge.
7. Brush the brioches with egg and canopy with crumble.
8. Bake at 170 levels till golden brown. Roughly 12 to fifteen minutes.
9. Unmold and let it cool. Sprinkle with powdered sugar.
