In my blog this recipe could not miss because it is also increasingly difficult to eat in Rome the great brioche bread with whipped cream. The recipe is the great Luca Montersino, famous and legendary pastry chef.
The recipe is as perfect as can be seen from the photo and with a little patience you can impress your loved ones ..... maybe next Sunday. Makes about 10 brioches: 1 lb flour Manitoba, 3 oz whole milk 3/4 oz active dry yeast, 6 oz whole eggs, 3 oz sugar, 3/4 acacia honey, 1/2 oz rum, grated rind of one lemon, vanilla bean pulp, 6 oz butter in cream, 1/2 oz salt, 2 oz egg yolk, 2 oz cream, 1 lb of fresh cream, 3 oz vanilla flavored sugar. Preparation: For this recipe it is useful to have in the house a planet but it can always fit the classic robot to knead. for the most talented can also be done by hand. Consider putting the planetary kneading hook. Pour the flour, sugar and baking powder. Stir and pour the milk slowly, then the lightly beaten eggs, salt and all the spices at the end of the day before we put together in a small bowl with plastic wrap tightly closed to retain odors. Knead all for at least 10 minutes. Now add little by little softened butter. This step is very important for the success of the cake. The butter is inserted a little at a time and only when the previous quantity has been absorbed by mixture. Doing so will end up in our butter. Let it rise well covered for at least 2 hours. After the interval gently knead again with the method chosen (planetary robot or by hand) and put it to rise, this time in a refrigerator covered with foil for at least 3 hours. He spent 3 hours with the dough balls do the same size and of course let's put it to rise for another 2 hours covered with a damp cloth inside our oven and turned on the light of the same. Now prepare the mixture of cream and egg yolk that will serve to give a nice golden color to our maritozzi. Name of the cake. Brush with extreme caution our balls of yeast dough. Preheat oven to 170 degrees and possibly ventilated maritozzi cook for about 12 minutes. They need to take a deep golden color. Let them cool. Beat the cream freezing by adding sugar and flavored with real vanilla, please do not use vanillin, artificial flavor created in the laboratory. We practice a cut maritozzo, as seen in the photo and fill with whipped cream. Powdered sugar and a good appetite. Waiting for your comments and questions. A hug and the next post. Yum
The recipe is as perfect as can be seen from the photo and with a little patience you can impress your loved ones ..... maybe next Sunday. Makes about 10 brioches: 1 lb flour Manitoba, 3 oz whole milk 3/4 oz active dry yeast, 6 oz whole eggs, 3 oz sugar, 3/4 acacia honey, 1/2 oz rum, grated rind of one lemon, vanilla bean pulp, 6 oz butter in cream, 1/2 oz salt, 2 oz egg yolk, 2 oz cream, 1 lb of fresh cream, 3 oz vanilla flavored sugar. Preparation: For this recipe it is useful to have in the house a planet but it can always fit the classic robot to knead. for the most talented can also be done by hand. Consider putting the planetary kneading hook. Pour the flour, sugar and baking powder. Stir and pour the milk slowly, then the lightly beaten eggs, salt and all the spices at the end of the day before we put together in a small bowl with plastic wrap tightly closed to retain odors. Knead all for at least 10 minutes. Now add little by little softened butter. This step is very important for the success of the cake. The butter is inserted a little at a time and only when the previous quantity has been absorbed by mixture. Doing so will end up in our butter. Let it rise well covered for at least 2 hours. After the interval gently knead again with the method chosen (planetary robot or by hand) and put it to rise, this time in a refrigerator covered with foil for at least 3 hours. He spent 3 hours with the dough balls do the same size and of course let's put it to rise for another 2 hours covered with a damp cloth inside our oven and turned on the light of the same. Now prepare the mixture of cream and egg yolk that will serve to give a nice golden color to our maritozzi. Name of the cake. Brush with extreme caution our balls of yeast dough. Preheat oven to 170 degrees and possibly ventilated maritozzi cook for about 12 minutes. They need to take a deep golden color. Let them cool. Beat the cream freezing by adding sugar and flavored with real vanilla, please do not use vanillin, artificial flavor created in the laboratory. We practice a cut maritozzo, as seen in the photo and fill with whipped cream. Powdered sugar and a good appetite. Waiting for your comments and questions. A hug and the next post. Yum
Exclusive blog post.. Thanks for sharing.
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