Foods
Brioche pan, soft with the planetary mixer (video)
Have you ever prepared the braid of brioche with the planetary mixer?
Breakfast is one of those moments to which it is worth paying attention: for this German look @Mammagy offers us one Brioche pan braid soft that the whole family will like.
He tried for you a very easy dough to prepare with the planetary mixer using the hook: when the dough breaks from the bowl and firmly stick to the hook it means that it is perfectly crowned, ready for leavening.
Follow the signs also in the video you find at the bottom of the recipe and you will not be able to make mistakes.
Brioche pan braid
Ingredients
Procedure
- Collect the flour, crumbled yeast and sugar in the bowl of the planetary mixer. Lower the hook and operate the planetary mixer on the minimum speed.
- Add the milk to room temperature while the planetary mixer continues to knead, continue until the dough is beautiful and homogeneous.
- Also add the salt and continue to knead.
- Add a small church of soft butter at a time: do not add it again until the previous touch is perfectly incorporated.
- Continue to knead for about 10 minutes: the dough must be crowned and, Tiradolo will not have to break.
- Transfer the dough to the work surface and make a few turn of reinforcement. Then form a ball.
- Grease a bowl and sit the dough. Close the bowl with its cap or with the plastic wrap or with a wet cloth and let it rise in the oven turned off with the light on until the volume doubles: it will take from 2 to 4 hours according to the external temperature.
- Invert the dough on the work surface and divide it into 3 equal loaves.
- Add the 3 ends of the loaves and form the braid by pinching well start and end.
- Transfer the braid of brioche on a baking paper plate.
- Brush the braid with beaten egg, cover it with plastic wrap and let it rise again in the oven off.
- Remove the plastic wrap and complete with sugar grains.
- Bake in a static oven at 180 ºC for about 30 minutes, until it is beautiful golden.
