PREPARATION
COOKING
DIFFICULTY
Piccole e morbidissime brioches in versione nera, grazie all’aggiunta di carbone vegetale. Sono ottime per la colazone da mangiare vuote o ripiene.
INGREDIENTI PER 16 BRIOCHES
- 250 g di Mix Farina Manitoba, Molini Spigadoro (farina tipo 1 con germe di grano)
- 40 g di zucchero
- 3 g di Carbone Vegetale, Chef in Black, Molini Spigadoro
- 2 g di lievito disidratato
- 90 g di burro
- 100 g di uova intere
- 40 g di latte intero
- 7 g di miele
- 1 cucchiaio di rum (facoltativo)
- 4 g di sale
- zucchero grezzo
- zucchero a velo
- 1 bustina di vanillina
PROCEDURE
Mix flour with charcoal, baking powder, sugar and vanillin; also add eggs, honey, milk and rum.
Knead for about ten minutes, then add the chopped butter and knead again until it is completely absorbed.
Add salt, knead again and let rise at room temperature until doubled.
Knead quickly, then cover with plastic wrap and let rise in the refrigerator for 3 hours.
Divide the dough into 6 equal parts, then form into balls, coat them with raw sugar and let them rise at room temperature for 1 hour.
Bake the brioche in a static oven at 180° for about 30 minutes, then let them cool.
Top with powdered sugar and serve with custard, chocolate cream or other filling as desired.
Thanks to Vittorio of Noodloves for the recipe.
