French Braided Brioche (Treccia di brioche

French Braided Brioche (Treccia di brioche - Brioche tressé)

I love brioches of all kind...I know... they are not always easy to make. This is one of the most soft, tasty and easy to make I have ever tried. I use a bread machine to mix and knead the dough but you can also mix and knead by hands...of course it will take you some more energies and time ;)

Ingredients:
250 bread type flour
250 Manitoba flour
11 gr dry yeast (or 25 fresh)
2 eggs
150ml Milk
120gr white sugar
1 pinch of salt
1/2 teaspoon vanilla extract (optional)
80gr Butter
For glaze:
1 egg yolk
1 tbs milk
2 tbs pearl sugar (for decoration)

Mix The flour, the sugar, the salt and the 2 eggs in the bread machine, start the "dough" programm. Mix the milk with the dry yeast, warm up just a litlle, add the butter, melt all. Do not heat too much! Mixture must be just warmish! Ad the milk mixture slowly to the flour mixture while the machine is turning....Close the bread machine and make it go until the dough programm is over.

At the end of the program (more or less 1 and half hour) this must be the result.

Place your dough on a lightly floured worktop, devided in 3 parts and make 3 long tubes out of it.

Shape the braid...

Once your braid is shaped, place it on a oven tray with some parchment paper. Mke it rest in a warm place (25-30C°) for 1 to 2 hours, till it almost double the size.

After one or 2 hours rest, preheat the oven 180C° glaze the brioche with the beaten yolk and milk, cover with pearl sugar.

Place it in the oven for 20-25 minutes, untill the top gets golden brown.

Here you can see how the brioche texture should be: soft and light... Buon appetito!

Comments

Neapolitan "Sfogliatella Frolla" (sfogliatella frolla napoletana)

The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr

Croissants with apricot jam filling (cornetti alla marmellata di albicocche)

These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti? The basic dough is the same of the French braided brioche Ingredients: 1French brioche dough see recipe here 1 cup of apricot jam 1 beaten egg for the glaze 1 tbs of milt for the glaze few tbs of pearl sugar for decoration Instructions: With a rolling pin start to roll out your brioche dough till you get a large circle. Try the get a perfect circle like the one above. Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam. Roll the croissant starting from the large base. Roll all the croissants. Place them on an oven tray with parchment paper and make them rest for one hour. In the meanwhile p

Pastiera Napoletana, Neapolitan Easter Grain Pie

The content and pictures of this post are copyright registered & protected ©myitaliancuisine The Pastiera is the most famous Neapolitan Easter traditional pastry. Prepared since centuries, in the region of Campania almost every family own his special Pastiera recipe. It's a pie crust with a filling of boiled grains (grano cotto), milk, ricotta, candied fruits (cedro, zucca e arancia candita), orange blossoms water (acqua di fiori d'arancio). The Pastiera is so famous to deserve its own website: www.pastiera.com, I have got Pastiera from the Italian bakeries since I was a child.... and now I've finally baked it myself, a few times, trying to get the good recipe.... finally I think I got it! This is my own Pstiera recipe: the crust is the one I use for crust pies in general, the traditional recipe uses lard I prefer to use butter, you can use what you like. The canned cooked grains are a must, you will normally find it in the italian grocery stores, as wel

My Italian Cuisine

Search This Blog