home Bakery products Various pastries Brioche Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)

Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)

Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)

Category: Bakery products
Kitchen: italian
Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)

Ingredients

Dough:
pressed yeast 6 g
wheat flour of the highest grade 45 g
milk 50 g
honey light 1 tsp
Dough:
dough all
wheat flour of the highest grade 200-220 g
yogurt (not drinking) 75 g
granulated sugar 50 g
egg (weight without shell) 60 g
yolk 10 g
butter 30 g
salt 3.5 g
honey 1 tsp
lemon or orange zest optional
Additionally:
apricot jam 1 tbsp. l with a slide

Cooking method

  • Dough:
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)Grind yeast with your fingertips with flour, pour in warm milk and honey.
  • Stir so that all the flour is evenly moistened.
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)Leave the dough for fermentation at a temperature of 26-27C degrees for an hour and a half.
  • Dough:
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)Combine dough, yogurt, 190 grams of flour, egg, yolk, sugar and honey in a bowl of a kneader.
  • Knead for 7-8 minutes.
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)Add remaining flour and softened butter, zest (not added).
  • After 5 minutes, add salt to the dough.
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)Knead a very soft, slightly sticky dough (the dough should not be smeared along the bottom and walls of the bucket).
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)Let the dough ferment for 45 minutes.
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)Smear the work surface with a little vegetable oil.
  • Lay out the dough. Stretch it into a layer and fold it like a business envelope.
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)Fold the resulting rectangle of dough again.
  • Transfer back to a container for further fermentation.
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)Fermentation at a temperature of 26-27C degrees for 45 minutes.
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)Knead the finished dough and divide into 8 equal pieces.
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)Form round dough pieces.
  • Lay them in the form with the seam down.
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)Proofing under a foil for about an hour at a temperature of 28C degrees.
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)Bake in an oven preheated to 210C (convection 190C) degrees with steam for the first 5 minutes. Then lower the temperature to 180C (convection 160C) degrees and bring it to readiness.
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)Heat the apricot jam until hot.
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)Apply to ready-made hot rolls.
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)
  • Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)

Note

Adriano's recipe is here: 🔗./2009/04/brioche-allo-yogurt.html

eye
Sonadora, I from your recipes already look like an expression on your face on your avatar! and then: I want! want! want!!! I want everything!!!
screamed, went to look for a recipe and ask questions
Sonadora
eye, Tanya, thank you. Rolls, honestly, are gorgeous. I regret that I walked around them for so long and delayed the preparation. I laid out the recipe, as I did, in half a portion (Adriano has a calculation for 500 g of flour).
Lerele
SonadoraI'm full now, I don't want anything
I'll come here in the evening to appreciate and lust
I will do it, very much! bye to bookmarks, you see, I have plans
Peter Push
Sonadora, thanks for the detailed recipe. What is non-drinking yogurt?
eye
Peter Push, this is the one eaten with a spoon, right, Man?
Tanyulya
Beckoning, what a crumb !!! Wow !!!
Peter Push
Sonadora,, I realized, my own, home, more thanks.
Sonadora
Lerele, I know what you mean. In the bookmarks of mullen recipes and everything you want to try.

Peter Push, yes, thick yogurt in a glass.

eye, Tatiana, thanks for your help.

Tanyush, Thank you. I liked it too. Baked from strong flour.

ulaaa
Quote: ok
I from your recipes already look like your avatar
To the point
Lerele
Here, as promised, the monitor came in to drip saliva
Some kind of dough, I really want to scold it, it is clear that it is soft as silk, fluffy, like fluff, delicate like ... here the baby's ass came to my mind, but somehow it’s not comme il faut, like such comparisons so tender like .. trees but what am I stuck on the tender ??
Well, guess yourself
Olechka.s
Manya, as always, is beyond praise! 👍👍👍 I agree, awesome crumb! Thanks for the recipe! And when to cook everything ???
win-tat
Quote: Olechka.s
And when to cook everything ???
Here I am about the same! And the rolls are awesome Manechka , as always, gorgeous pastries!
lettohka ttt
Manechka, what a lacy, fluffy crumb !!! Awesome buns! Thanks for the recipe and MK)
(And what is strong flour?) There are no emoticons :-) :-)
Sonadora
ulaaa, Lerele, Olechka.s, win-tat, lettohka ttt, thanks a lot, girls. I would be very glad if you try.

Quote: lettohka ttt

(What is strong flour?
Natasha, flour with a protein content of at least 13%.
lettohka ttt
I have not seen this here.
Sonadora
Natasha, look at Altai or Nordic flour.
zvezda
Manya !!! What a beauty!!! What can replace apricot jam ??? Myakish is just awful: girl-swoon: Good girl !!!!
Sonadora
Olya, apple jam or jam.
zvezda
I, like everything, probably just from your super recipes on your AVU will soon be similar !!!!!!!! : girl_cray: STOP COOKING SO COOL !!! (well, at least a little bit)
In general, you are a huge smart girl !!! Thank you!!!!
Erhan
Sonadora, thanks for the delicious buns with tender crumb.
Yoghurt brioche by Adriano Continisio (Brioche allo yogurt di Adriano Continisio)
Sonadora
Svetlana, awesome rolls! I just want to bury my nose in their downy crumb. I have no doubt that he is just that!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers