Another recipe from the Simili sisters. Delicate, light and buttery. Perfect for a lazy Sunday morning...
Ingredients
Poolish
- Strong White Flour, 150g
- Water, 90g
- Fresh Yeast, 20g (or 10g of dried active yeast)
- Strong White Flour, 350g
- Water, approx. 50g
- Butter, 100g
- Eggs, 2
- Sugar, 120g
- Pinch of Salt
- Milk for brushing
- Sucre perlé (optional)
Poolish
Mix the flour, the yeast and the water. Cover with cling film and leave to prove in a warm, dry place for an hour.
Brioche
Mix all the ingredients and the poolish together and start working the dough until smooth and elastic (at least for 15-20 minutes).
Shape the dough into a ball and place in a large bowl. Cover with plastic wrap and let rise in a warm place for about 1.5 hours.
Turn the dough out onto a work surface and roll into your favourite shape. Transfer onto a greased baking sheet, cover with a clean towel and let rise for about 40 minutes.
Brush with milk, sprinkle with sucre perlé (optional) and transfer into a preheated oven to 200ºC. Bake for about 40 minutes.
Brioche delle Sorelle Simili
Ingredienti
Poolish
- Farina forte, 150g
- Acqua, 90g
- Lievito di birra fresco, 20g (o 10g di lievito secco)
Impasto Brioche
- Farina forte, 350g (io ho usato meta’ farina OO e meta’ Manitoba)
- Acqua, 50g
- Burro ammorbidito, 100g
- Uova, 2
- Zucchero, 120g
- Un pizzico di sale
- Granella di zucchero (opzionale)
- Latte per spennellare
Poolish
Impastare gli ingredienti e lasciare riposare per almeno un’ora.
Impasto Brioche
Impastare tutti gli ingredienti, incluso il poolish. Lavorare energicamente per almeno 15-20 minuti. Mettere in una ciotola unta di burro e lasciare lievitare per 1 ora e 1/2.
Rovesciare sul tavolo e formare l'impasto desiderato. Coprire e far lievitare per 40 minuti. Spennellare con del latte, cospargere di granella di zucchero e trasferire in forno preriscaldato a 200ºC per 40 minuti circa.
