The Brioche roses They are soft, fragrant and spectacular leavened sweets, ideal for a special occasion, to be enjoyed for the breakfast or the snackTo make them, we made the dough with egg, flour, milk, dry brewer’s yeast, sugar and salt; after the leavening phase we will create our roses, which will be inserted inside a mini crown of dough. The brioche roses will have to rest for another quarter of an hour, before being brushed with egg yolk and milksprinkle with sesame seeds and cooked in the oven for about 20 minutes. At the end of cooking you will get very soft brioche: good to eat and beautiful to look at.
You can enjoy the brioche roses as they are or fill them with jam or hazelnut creamto make them even more delicious.
Here’s how to prepare them to surprise friends and relatives.
How to make brioche roses
In a bowl, mix the milk with the sugar, the dry yeast and the egg.
Add the flour, salt and continue mixing.
When the dough begins to form, work it with your hands until you obtain a smooth dough.
Cover and let rise for 2 hours or until doubled in size.
Remove the air from the dough and divide it into 10 equal balls. Cover them with a cloth and let them rest for 10 minutes.
Then roll out 6 balls and from each one you get a rope.
Then braid it as shown in the video to make a braided donut. Make the others.
Place them on the baking sheet and cover them with a cloth. Let them rest for 15 minutes.
Divide the remaining balls into 4 parts. Roll out into oval pieces.
Place them side by side from largest to smallest, overlapping them slightly.
Then roll up and cut in half to obtain individual roses.
Place the rose in the center of each donut.
Brush the egg yolk on the rose, while the beaten egg mixed with a little milk on the donut.
Sprinkle sesame seeds on the edge of each bun to decorate.
Bake at 180°C for 20 minutes.
Conservation
You can save the brioche roses for 2-3 days in a tightly closed food bag or under a glass bell jar.
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