Brioche Zurkan -second part…
As I already said here, I saw plenty of beautiful models at Valentina and I intend to reproduce them all.
They consist in a sweetbread dough filled with cassonade and butter (you can add cinnamon if you like).
- 350 g T45 flour
- 200 g Manitoba flour
- 25 g fresh yeast
- 75 g sugar
- 250 g milk
- 3 egg yolks
- 125 g butter
- 5 g salt
- 100g butter
- 150 g cassonade
- cinnamon (if you like)
Combine 25 g sugar, yeast and 50 g warm milk and mix well to dissolve. Let stand 15 minutes.
In a separate bowl melt the butter add 200 g milk, 50 g sugar and the yolks. Mix well and pour over sifted flour and salt.
Add yeast and knead a soft and smooth dough, at least 10 minutes.
Put the dough in a buttered bowl, cover and let rise until doubled in bulk.
Divide dough in 4, shape balls and pat each into a 28-30 cm round sheet.
Place first dough sheet on the baking sheet lined with baking paper. Spread 1/3 butter leaving a 2 cm border all around, sprinkle 1/3 sugar (and cinnamon).
Brush the edge with egg wash and place second dough sheet on top. Press the edges, and continue with butter, sugar, cinnamon like before.
Start cutting, the pictures will do all the job here.( 8 parts)
Take one triangle’s tip with your fingers and delicately twist it, pass it thru cut. Repeat with all the rest.
Put your finger into the edge’s cut and twist the ends underneath, pulling towards outside.
Shape the triangles, pressing them with a bamboo stick.
Allow to proof until doubled in size, then gently brush with egg wash.
Bake at 190°C for 25 minutes.
Cover with aluminium foil after 15 minutes if needs ( will prevent excessive browning of the top).
They are so delicious. I must say, there are no leftovers of this brioche in my house.
I love caramel.
Needless to say, I’m a fan.
To be continued…