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Brioche with yogurt | The cake house

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If I think back to a couple of months ago when I even had the idea of ​​getting ready a brioche with yogurt (or any other leavened) used to send me into a tailspin. I feel incredibly lucky. November (and even a little bit of December) was a difficult, tiring month, perpetually in trouble even though I wasn't chasing anything and this distressed me even more.

The kitchen, which had always been my outlet, the way I put everything back in order, even emotionally, no longer came to my aid, it no longer attracted me, in fact, it disgusted me. Luckily I managed to get out of it as I entered it, without a specific reason and, Weeks later, I feel like I've accomplished an epic feat.

So here I am again with our hands in the dough, happy to weigh the ingredients and enjoy the result of my work. This recipe for brioche with yogurt in the dough has been waiting for me for years, saved in the notebook where I write all the things related to cooking and food that come to mind. This thing about cooking notebooks has not abandoned me despite the web, despite the presence of the blog which was born with the function of collecting to which the function of sharing was added. For me, paper continues to have its charm…

But let's go back to the brioche, it was what convinced me the presence of yogurt and the small quantity of yeastin addition to the fact that it was made with brewer's yeast and therefore accessible even to those who don't have mother yeast, licoli etc. like me.
The “original” brioche was the work of the talented Ilaria di Strawberry fields forever and since hers was perfect I didn't allow myself to change practically anything, I wanted it like hers and so it was. The only difference is the mold: hers was 26 cm and slightly flared upwards, mine was 2 cm larger and with straight edges, but the result seems equally excellent to me.
The flavor and softness are guaranteed 🙂

Brioche with yogurt

doses for a 28 cm donut mold

250 g of 0 flour
250 g of Manitoba flour
5 g of fresh brewer's yeast
100 g of granulated sugar
1 large egg
150 g of natural plain yogurt
80 ml of organic seed oil
80 ml of whole milk
1 teaspoon vanilla extract
8 g of fine salt

Dissolve the brewer's yeast with the barely warm milk (be careful not to heat it too much!) and 1 teaspoon of sugar taken from the total. Combine the flours and sugar in the mixer bowl, operate at minimum speed and slowly pour in the yogurt and the warm milk with the dissolved yeast, increase the speed a little and continue kneading with the hook for 5 minutes.
After the first 5 minutes, add the freshly beaten egg, oil, vanilla extract and salt dissolved in a little water (I used a liqueur glass), continue kneading for about 10 minutes at moderate speed.
Place the dough in a large, freshly greased bowl and cover it with cling film. Let rise until doubled in size in a warm place (2 to 3 hours).

Turn the dough out onto a freshly floured surface and fold the dough into thirds, cover with a bowl, let it rest for 15 minutes and fold the dough into thirds again. You will have to do this operation of folding and resting the dough at least 3 times in total. Transfer the dough back into the freshly greased bowl, place it in the refrigerator to mature overnight or for at least 12 hours.

Remove the dough from the fridge, divide it into 7 equal loaves, form balls and place them in a well-greased and floured donut mold and leave to rise in a warm place (oven turned off to just lukewarm) until doubled (from 2 hours onwards) .
Bake in a pre-heated oven at 170°, with a saucepan full of water on the base of the oven, for about 35/40 minutes, until lightly golden. At the end of cooking, open the door a little and leave the brioche in the oven for a few more minutes. Remove the brioche from the oven and brush the surface with water, let it cool completely.
In a plastic food bag it stays fresh and soft for about 2 days.

PS: I froze 3 loaves, next week I'll defrost one for our Sunday breakfast, there are 2 of us and it was a shame to let it harden…

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