Brioche Bread with Cream
Source: https://www.meranermuehle.it/rcp_recipe/brioche-bread-with-cream
Total time
20 Minutes
Baking/cooking time
30-40 Minutes
Rest time
24 Hours
Difficulty
easy
Ingredients
| 500 | g | Mix leavened pastries glutenfree |
| 150 | ml | Fresh cream |
| 200 | ml | Milk |
| 2 | Eggs | |
| 50 | g | Granulated sugar |
| 50 | g | Soft butter |
| 5 | g | Dry yeast |
| 3 | g | Salt |
| teaspoon | Rice syrup (or honey) | |
| For brushing | ||
| 1 | Egg yolk | |
| q.s. | Liquid cream (or milk) | |
| q.s. | Sugar granules for decoration |
Preparation
- In a bowl, mix 100g of flour from the total amount with 100ml of milk, the teaspoon of rice syrup, and 1g of yeast. Cover and let it rest at room temperature overnight.
- The next day, put the remaining flour, yeast, starter, sugar, lightly beaten eggs, milk, and cream in the bowl of a stand mixer. Begin kneading with the hook attachment, add the salt, and gradually incorporate the butter, continuing to knead until you get a homogeneous mixture. Transfer the dough to a buttered bowl, cover, and let it rest in the refrigerator overnight.
- The following day, take the dough and let it rest at room temperature for an hour. Then turn it out onto a floured surface and shape it into a rectangle. Roll it up to form a cylinder and place it in a previously buttered loaf pan. Cover and let it rise in a turned-off oven until doubled in size, reaching the height of the pan's edge.
- Brush the surface with the beaten egg yolk mixed with cream, sprinkle with sugar granules, and bake in a preheated oven at 180°C for 30-40 minutes.
- Allow to cool completely before removing from the pan.
In collaboration with @perr.melina
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