INGREDIENTS:500 G FLOUR
250 ML OF MILK
50 G OF SUGAR
3 G OF DRY BREWER'S YEAST
50 G OF SOFT BUTTER
FOR THE FILLING QB OF HAZELNUT
EGG TO BRUSH
1 . Start preparing the Colomba pan brioche with stuffed alla
HAZELNUT from the dough: melt the butter in a saucepan and let it cool.
Pour into the planetary mixer, use the leaf hook, the sifted flour, the sugar and the
brewer's yeast (first dissolve it in a bowl with half a teaspoon of sugar).
2.1. Turn on the mixer to mix the ingredients. Then pour the milk a
room temperature, the egg, the melted butter and operate it for 5 minutes until the
ingredients will not have blended well.
2.2. Take the dough back, place it on a work surface, knead it for 2 minutes
hand until a homogeneous ball is created and put it to rest in a dry place for at least two hours or until doubled in size
3. At this point, form 10 balls of 100 g each. Roll out each ball and in
half put a spoonful of hazelnut, cover and form a ball.
4. Take a dove-shaped cardboard mold (750 g) and fill it in
evenly with the balls. Put the dove back to rest for another hour.
5 . Brush the with beaten egg, decorate with sprinkles and bake at 180
degrees for about 30 minutes.
As soon as it is golden enough, turn off the oven and let it cool.
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