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Caption: Brioche Dark chioccolate, raisins and pine nuts
Caption: Dark chocolate, cocoa, pine nuts, raisins tasted in amaretto liqueur are all basics ingredients of my brioche.....
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Caption: Recipe for a brioche
of 500 gr:
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Caption: 230 grams of flour
20 grams of cocoa
4 g salt
30 grams of brown sugar
20 grams of pine nuts
20 grams of dark chocolate chips
20 grams of raisins
1 tablespoon amaretto liqueur
20 grams of yeast
60 ml of whole milk
2 eggs
100 g butter at room temperature
1 egg to brush the brioche
Caption: Put the raisins in a bowl containing warm water and 1 tablespoon of amaretto liqueur.
Dissolve yeast in warm milk and add the flour, cocoa, salt and sugar.
Started to mix all these ingredients together using the planetary with the hook leaf.
Add, one at a time, the eggs. Continue to knead until the mixture will be sticky. Then enter into the global trailer hitch and started working the dough until it string (it will take about 10 minutes).
Continuing to work the dough with the planetary, add 3 times the butter cut into small pieces. Wait until the dough has absorbed the first part of butter before adding more.
Finally add the drained raisins, the pine nuts and dark chocolate chips.
Put the dough in a bowl and cover with plastic wrap. Let rest in fridge for 1 hour.
Remove the dough from the fridge and arrange it on the work surface lightly dusted with flour. Knead the dough trying to stretch it to fit the shape of the cake tin.
Put the mixture into the tin and cover with plastic wrap and let rise for 4/5 hour or until it doubles in volume.
After the rise, turn the oven to 200 ° C and brush the brioche with beaten egg.
When the oven is at temperature, cook the brioche for 20 minutes or until golden brown.
Remove from oven and let cool on a rack.
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Caption: Serve the brioche with some icing sugar....
Caption: ...enjoy your breakfast ;-)
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