Black Brioches with Vegetable Carbon

Brioche Nere al carbone vegetale, Molini Spigadoro

Preparazione:

30 min
Black Brioches with Vegetable Carbon

Cottura:

30 min

Lievitazione:

6 ore
Black Brioches with Vegetable Carbon

Difficoltà:

bassa

Small and very soft brioches in a black version, thanks to the addition of active vegetable carbon. They are excellent for breakfast to eat empty or stuffed.

INGREDIENTS FOR 6 BRIOCHE BUNS

 


PREPARATION

Mix the flour with vegetable carbon, yeast, sugar and vanillin; also add eggs, honey, milk and rum.

Knead for about ten minutes, then add the butter in pieces and knead again until it is completely absorbed.

Add the salt, knead again and leave to rise at room temperature until doubled.

Knead quickly, then cover with cling film and leave to rise in the fridge for 3 hours.

Divide the dough into 6 equal parts, then form balls, cover them with raw sugar and let them rise at room temperature for 1 hour.

Cook the brioches in a static oven at 180° for about 30 minutes, then let them cool.

Cover with icing sugar and serve with custard, chocolate cream or other filling of your choice.

Thank you to Vittorio from Noodloves for the recipe. 

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