Snowflake Brioches von Food with Style, fertig angerichtet
Brioche

Brioš pahuljice

Mekani, maslacem bogati brioš punjen finim džemom od borovnica, prekrasno upleten u oblik zvijezde.

Podijeli
Pečenje 20 minuta

Sastojci

  • Za brioš tijesto
  • Za nadjev
  • Za premazivanje

Priprema

  1. 1
    Prosijte brašno u zdjelu i u sredini napravite udubinu. Dodajte kvasac, 1 tsp šećera i malo mlakog mlijeka. Ostavite da odstoji oko 8-10 minuta, dok kvasac ne postane pjenast.
  2. 2
    Dodajte preostali šećer, jaje, preostalo mlijeko, sol i vaniliju. Umijesite glatko tijesto. Postupno dodajte maslac i mijesite još 8-10 minuta, dok tijesto ne postane mekano, elastično i lagano sjajno.
  3. 3
    Pokrijte i ostavite tijesto da se diže 60-90 minuta, dok vidljivo ne udvostruči volumen.
  4. 4
    Podijelite tijesto na 3 jednaka dijela. Svaki dio razvaljajte u krug promjera oko 22 cm (9 inches).
  5. 5
    Prvi krug tijesta stavite na papir za pečenje i tanko premažite s 1-1½ tbsp džema od borovnica. Preko njega stavite drugi krug i ponovno premažite džemom. Na vrh stavite treći krug (bez nadjeva).
  6. 6
    Sredinu lagano označite okruglim kalupom ili čašom (nemojte prorezati). Tijesto narežite na 16 jednakih traka, zaustavljajući se kod označene sredine.
  7. 7
    Uzmite dvije susjedne trake, jednu zavrnite udesno, a drugu ulijevo otprilike dva puta, pa krajeve spojite i stisnite. Ponovite ukrug da dobijete veliku zvijezdu.
  8. 8
    Lagano pokrijte i ostavite brioš zvijezdu da se diže još 20-30 minuta.
  9. 9
    Umutite žumanjak s mlijekom i nježno premažite brioš.
  10. 10
    Pecite u zagrijanoj pećnici na 180 °C / 350 °F (gornji/donji grijač) oko 20-25 minuta, dok lijepo ne porumeni (vrijeme pečenja može varirati ovisno o pećnici).
  11. 11
    Ostavite da se malo prohladi i prije posluživanja pospite šećerom u prahu. Mekani, maslacem bogati brioš s nježnim nadjevom od borovnica - lijep za oko, a još bolji za jelo

Video

Snowflake Brioches Questions

A brioche dough with 60 g soft butter worked into 250 g flour is naturally soft and slightly tacky, so resist the urge to add lots of extra flour. Keep kneading for the full 8-10 minutes after the butter goes in; the dough firms up and becomes smooth and elastic as the gluten develops. Only if it still refuses to come together after that should you dust in flour, a tablespoon at a time.

Yes - any thick jam or spread works, such as raspberry, apricot, or a chocolate-hazelnut cream. Stay close to the 3-4 tbsp total across the two layers and spread it thinly, because a runny or overly generous filling leaks out when you twist the strips. Warm or very liquid fillings are the main culprit for a messy star, so use them straight from the jar, not heated.

Keep it at room temperature in an airtight container or wrapped in a clean kitchen towel - the fridge dries enriched yeast dough out quickly. It is at its best on baking day; after that, a few minutes in a warm oven brings back the soft texture. Dust with the powdered sugar only just before serving, since it dissolves on standing.

You can let the dough do its first rise slowly in the fridge overnight instead of the 60-90 minutes at room temperature, then bring it back to room temperature before rolling. Chilled dough is actually easier to roll into the three 22 cm circles and to twist neatly. Do the shaping, the 20-30 minute second rise, and the egg-yolk-and-milk brushing on the day you bake.

The two big ones are cutting all the way through the middle and skipping the final rise. Mark the center with a cutter or glass only as a guide and stop every one of the 16 cuts at that mark, otherwise the star falls apart into separate strips. Also pinch each twisted pair firmly at the tips - untwisted or loosely sealed ends open up in the oven and the jam runs out.

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