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Pan brioche allourt

 

Pan brioche allourt

Ingredient

400 g flour 00

100 ml milk

170 g greco Greek yogurt 0% fat

40 g butter

1 egg

7 g dry brewer's yeast

50 g sugar

1 tsp salt

TO BRUSH

1 yolk

1 tbsp milk

granulated sugar

intructions

mescola In the bowl mix with the hand whisk the milk at room temperature with the sugar, egg and dry yeast.


Add the flour, the salt and start kneading the mixture first with a fork and then with your hands until you get a soft dough.


Put the mixture in the bowl and let stand for 30 minutes


 aggiungi After the period, add the butter at room temperature cut into cubes and knead for at least 10 minutes until you have a soft and elastic dough. To speed up the operation you can use the planetary with the leaf hook until the dough is strung.


 Place the dough in the bowl greased with a little oil, cover with food film and let it rest for an hour.


Now that the dough has risen, divide it into 3 equal parts.


With the 3 balls form three cords as long as the mold.


Join the 3 cylinders by sealing them well and form a braid. Transfer the braid to the buttered mold (I use this), cover and let rise for another 30 minutes, covering with the tea towel.


Sb Beat the yolk with milk and brush the braid. Decorate the surface with granulated sugar and bake in an oven already hot at 180°  Take out and let cool completely before removing it from the mold. Have a nice meal!