Semi-Sweet Brioche (Sorelle Simili Recipe) - Brioche Semidolce delle Sorelle Simili

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)

Brioche

• Strong White Flour, 350g
• Water, approx. 50g
• Butter, 100g
• Eggs, 2
• Sugar, 120g
• Pinch of Salt
• Milk for brushing
• Sucre perlé (optional)

Method

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

Procedimento

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.