panbrioche pistacchio
Pies and Cakes, Recipes

Quick Pistachio Pan Brioche

Ingredients

Ingredients for the dough:
300 g flour (strength: W330)
300 g type “1” flour
1 medium-sized egg
200 ml milk
100 ml fresh cream
30 ml lukewarm water
100 g brown sugar
20 ml corn oil
7 g fresh brewer’s yeast
10 g salt
1 egg yolk for brushing
Cremadelizia Pistacchio Babbi, to taste

 

Ingredients for the flavourings:
1 organic orange (grated peel)
1 organic lemon (grated peel)
1 tablespoon malt
1 tablespoon rum
1/2 teaspoon cinnamon, to taste

Preparation

  • Prepare the flavour mix by mixing all the ingredients together and keep at room temperature for about 2 hours.
  • Prepare the pre-dough: in a large bowl, pour 100 g of flour taken from the total, add the yeast previously dissolved in lukewarm water, 80 ml of milk taken from the total and mix well. Cover with cling film and leave to rise for about 2 hours.
  • Then start to knead the pan brioche dough, either by hand or with the planetary mixer. To knead by hand, take the bowl with the pre-dough and add the remaining flour, milk, flavourings, room-temperature cream and sugar. Mix well. Add the egg, corn oil and, finally, the salt. The dough should be homogeneous and strung.
  • Turn the dough upside down on a work surface and fold it like an envelope to make it stronger and let it rise well. Then form a ball, cover with cling film and leave to rest in the oven with the light on (temperature not exceeding 28 °C) for about 3 hours.
  • Divide the dough into 8 equal balls, then flatten them using a rolling pin until they are about 7 mm thick, spread some Cremadelizia Pistacchio Babbi and roll again. Reshape the 8 balls of dough, place them in buttered plum cake moulds (2 with 4 balls each).
  • Cover again with cling film and let rise until the pan brioche balls reach the edge of the mould, then brush gently with beaten egg yolk and sprinkle with brown sugar.
  • Bake in the centre of a hot oven at 180 °C for about 20 minutes; if it starts to get too dark, cover the surface with tin foil. Always do the toothpick test – it should come out clean! Remove from the oven and leave to cool.

Ingredients

Ingredients for the dough:
300 g flour (strength: W330)
300 g type “1” flour
1 medium-sized egg
200 ml milk
100 ml fresh cream
30 ml lukewarm water
100 g brown sugar
20 ml corn oil
7 g fresh brewer’s yeast
10 g salt
1 egg yolk for brushing
Cremadelizia Pistacchio Babbi, to taste

 

Ingredients for the flavourings:
1 organic orange (grated peel)
1 organic lemon (grated peel)
1 tablespoon malt
1 tablespoon rum
1/2 teaspoon cinnamon, to taste

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