Treccine allo Zucchero
Ingredients
140g refreshed 50% hydration sourdough starter
50g caster sugar
50g butter at room temperature
300g strong white flour
2 eggs
1 tbsp honey
2 tsp vanilla extract
zest of one lemon
100g milk
1/2 tsp salt
Add all ingredients but the butter in a planetary mixer and work to a smooth and elastic dough. Then add the salt and the butter and work again.
The dough will be ready once it wraps firmly around the hook.
Form a ball with the dough, and proof until doubles in size in a sealed plastic container. Typically this should take around 10 to 12 hours, but much depends on the ambient temperature.
When the dough is ready divide it into 12 portions. Form a small plait with each portion.
Rest all the plaits on a oven tray, previously buttered or on a sheet of baking paper.
Proof for a couple of hours then bake ta 180C for about 20 minutes, or until golden.
Once baked, brush the brioche plaits with melted butter and sprinkle with caster sugar.
Add all ingredients but the butter in a planetary mixer and work to a smooth and elastic dough. Then add the salt and the butter and work again.
The dough will be ready once it wraps firmly around the hook.
Form a ball with the dough, and proof until doubles in size in a sealed plastic container. Typically this should take around 10 to 12 hours, but much depends on the ambient temperature.
When the dough is ready divide it into 12 portions. Form a small plait with each portion.
Rest all the plaits on a oven tray, previously buttered or on a sheet of baking paper.
Proof for a couple of hours then bake ta 180C for about 20 minutes, or until golden.
Once baked, brush the brioche plaits with melted butter and sprinkle with caster sugar.
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