Among the baked goodies, a note of merit goes undoubtedly to the brioches, undisputed protagonists of delicious and exquisitely energetic breakfasts. Why buy them ready-made, if you can prepare them at home with your own hands? And then, the satisfaction of seeing your creations rise is indescribable. So let's roll up our hands and prepare these irresistible ultra-soft morsels together.
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 350 KCal Calories per serving
For brushing and decorating
- 40 g (1 medium) of egg white
- 1 teaspoon of sugar
- q.s. of powdered sugar
For the leavening
- 190 ml of water
- 50 g of dried mother yeast
- 300 g of Manitoba flour
- About 40 g of chocolate cream
- 60 g of jam
For the main dough
- 40 ml of water
- 100 g of butter
- 5 g of salt
- 40 g (2 medium) of egg yolks
- 80 g of sugar
- 200 g of Manitoba flour
- Large bowl
- Wooden spoon
- Zig-zag wheel for cutting pasta
- Rolling pin to roll out the dough
- 2 baking trays
- Baking paper
The preparation of the brioches is not immediate: to obtain ultra-soft morsels, three leavening are required: let's see all the steps together, step by step
- PREPARATION OF THE FIRST DOUGH (1st LEAVENING): in a large bowl, pour 300 g of flour, dried yeast and 170 ml of warm water. Mix all the ingredients well, first with a wooden spoon, then with your hands, until you get a rather compact ball of dough.
Let the dough rest in a large bowl for about 40 minutes.
- PREPARATION OF THE SECOND DOUGH: in the meantime, prepare the second dough (to which the previously prepared ball will then be added). In a bowl, mix 200 g of flour, 80 g of sugar, 100 g of butter, 2 egg yolks, 40 ml of water and a teaspoon of salt. Since there is no yeast, this second dough does not necessarily require the rest time.
- UNION THE DOUGH: when the first ball of dough has doubled in volume, combine the two doughs and mix all the ingredients well, stirring for a long time with your hands.
- 2nd LEAVENING: let the final dough rest for only 10 minutes.
- PREPARATION OF THE BRIOCHES: to facilitate the spreading of the dough, divide the ball of dough into two halves. From each half obtain a disk with an approximate diameter of 30 cm. With the pastry wheel, obtain 8 triangles with dimensions of approximately 12cm (base) X 15cm (side).
- FILLING: stuff each triangle by placing a teaspoon of jam and cocoa cream on the base. Roll each triangle on itself, starting from the base. Model by folding the ends inwards, until obtaining the classic croissant shape.
- Brush the surface of the croissants with beaten egg white mixed with a teaspoon of sugar.
- 3rd LEAVENING: arrange the brioches well spaced on a baking sheet and leave to rise for 1 ½ hour, until they double in volume.
- COOKING: bake the brioches in a hot oven (180 ° C) for 15-20 minutes. Serve warm or cold, after sprinkling the surface with icing sugar.
Alice's comment - PersonalCookerToo bad you can't feel the delicious and incomparable scent of freshly baked croissants from home: engaging, delicate and deliciously aromatic. The ideal to start the day with a positive charge.
Nutritional values and Health Comment on the recipeThe brioches with jam and / or hazelnut cream with cocoa are confectionery food products; they have a very high energy intake, especially if we consider that they should be contextualized in breakfast (15% of daily calories) or in one of the two daily snacks (5% of daily calories). Compared to traditional-packaged doughs or those of the "oven under the house", the version proposed by Alice contains a considerably lower lipid content (especially in brioches with jam rather than those with cocoa hazelnut cream); in any case, we remind you that it is a highly caloric food whose consumption should be limited to a "one-off".