Brioche bouclette or celtic brioche of our friend Lucia Di Rubba, excellent with a delicate flavor! Here is the preparation ……
using two trays with a diameter of about 22/24 cm
Ingredients
- 500 g of Manitoba flour or 00 flour
- 3 tablespoons of sugar
- 2 eggs
- 60 g of butter
- 180 ml of warm milk
- 1 cube of brewer’s yeast 10 gr
- lemon or orange peel
- icing sugar q.b.
- a pinch of salt
For the syrup:
butter q.b. I Butter Beppino Occelli
honey q.b. honey
Method:
Melt the butter in a bain-marie and warm the milk.
Place the flour on the work surface and add the sugar, the grated lemon rind, the crumbled yeast, the eggs, the melted butter, the pinch of salt and the warm milk.
With a fork, start mixing all the ingredients.
Knead vigorously until a smooth and homogeneous mixture is obtained.
Let rise for 1 hour in a bowl covered with plastic wrap and in a warm place.
After the time for the first rising, sprinkle the work surface with flour and roll out a sheet not very thin.
Cut out discs about 6 cm in diameter in multiples of three
Overlap part of three disks, roll up as in the picture
With a knife, split the roll in half.
You will get two little roses
Coat the pan with parchment paper and place the roses slightly apart.
Let rise again until doubled
In a saucepan, add a generous piece of butter and a few tablespoons of honey, melt and mix well over low heat.
Distribute the warm syrup evenly on the roses
In a preheated oven at 170 ° C for about 25 minutes (depending on the oven).
If necessary, cover the bouclette brioche with aluminum foil halfway through so as not to brown it much.
Let it cool slightly, sprinkle with icing sugar.
All the recipes of Amici in the kitchen listed by type can be found in blogs:
http://blog.giallozafferano.it/amicincucina/
http://blog.giallozafferano.it/idolcidiamiciincucina
https://blog.giallozafferano.it/panelievitatiefantasia
If the recipe was to your liking, I like it on the Page
Blog Facebook
Back to home Page