PAN BRIOCHE ALLO YOGURT SOFFICISSIMO Ricetta Facile - Fatto in Casa da Benedetta
⭐️ ???????????????? ???????????????????????????????????? ►
Video in collaborazione con PANEANGELI ▶︎
Shop on-line PANEANGELI ▶︎
Lievito di Birra per Dolci Lievitati con Pasta Madre ▶︎
⭐️ ???????????????????? ???????????????????? ►
⭐️ ???????????? ???????? ???????????????? ►
■ ???????????????????????????????????? ►
■ ???????????????? ▶︎
■ ???????????????????????????????????? ►
■ ???????????????????????????????? ▶︎
★ ???????????????????????? ???????????????????? ???????? ???????????? ???????????????????????????? ►
PAN BRIOCHE ALLO YOGURT SOFFICISSIMO Ricetta Facile
Il Pan Brioche allo Yogurt Sofficissimo è un dolce lievitato che vi stupirà per la sua morbidezza e per il suo sapore delicato! Vi propongo una ricetta facile per preparare il dolce ideale per la prima colazione o la merenda di tutta la famiglia: pochi ingredienti, tra cui il Lievito di Birra con Pasta Madre Disidratati per Dolci Lievitati PANEANGELI, niente burro ma un po’ di olio di gomito per impastare… ed ecco che avrete un pan brioche dolce da gustare con il caffellatte o il tè. E potete anche arricchirlo farcendolo, ad esempio con crema di nocciole, marmellata o miele. Se poi, come faccio io, lo decorate con lo Zucchero al Velo PANEANGELI, il capolavoro è assicurato!
Per la mia ricetta ho usato uno stampo a ciambella, ma potete naturalmente usare lo stampo della forma che preferite, o creare con l’impasto delle brioche o delle squisite e morbide treccine! Questo pan brioche allo yogurt mantiene a meraviglia l’umidità al suo interno, e potete conservarlo anche per 3-4 giorni, ben chiuso in dei sacchetti per alimenti. Una delizia morbida e fragrante che farà la felicità di grandi e piccini!
INGREDIENTI PER L'IMPASTO
500 gr di farina (meglio se metà 00 e metà manitoba)
1 busta di Lievito di birra con pasta madre disidratati per Dolci Lievitati PANEANGELI
100 ml di latte tiepido
1 vasetto di yogurt bianco (125g)
100 gr di zucchero
1 uovo
80 gr di olio di semi di girasole
la buccia grattugiata di mezzo limone
PER LA DECORAZIONE
Zucchero al velo PANEANGELI
RICETTA STAMPABILE ►
___________________________
???????????????????????? ????????
■ ???????????????????????????????????? ►
■ ???????????????????????????????? ▶︎
■ ???????????????????????????????????? ▶︎
■ ???????????????????????????? ▶︎
■ ???????????????????????????? ▶︎
■ ???????????????????????????????? ▶︎
■ ???????????????? ???????????? ▶︎
■ ???????????????????????????????????????? ▶︎
___________________________
???? ???????????????? ????????????????????
✪ ???????? ???????????????????? ????'???????????? ▶︎
✪ ???????????????????????????????????? ???????? ???????????????? ???????????? ▶︎
✪ ???????? ???????????????????????? ???????????????????????? ▶︎
✪ ???????????????????????????? ???????? ???????????????????????? ▶︎
✪ ???????? ???????????????????????? ???????????? ???????????? ▶︎
✪ ???????? ???????????????????????? ???????? ???????????????? ???????????? ►
✪ ???????????????????? ???????? ???????????????? ???????? ???????????????????????????????????? ???? ▶︎
✪ ???????????????????? ???????? ???????????????? ???????? ???????????????????????????????????? ???? ►
✪ ???????????????????????? ???????????????? ▶︎
___________________________
■ ???????????????????? ???? ???????????????????? ▶︎
■ ???????????????????? ???????? ???????????????????????????????? ▶︎
■ ???????????????????????????????????? ???????? ???????????????????????? ►
___________________________
■ ????????????????????????????????
✉️ Mail Benedetta: benedetta@fattoincasadabenedetta.it
✉️ Mail Marco: marco@fattoincasadabenedetta.it
✉️ Mail Collaborazioni: business@fattoincasadabenedetta.it
???????????? lavora con noi ▶︎
___________________________
© MAUI MEDIA SRL
#panbrioche #dolce #yogurt #ricetta #ricette #recipe #recipes #cooking #cucina #fattoincasadabenedetta
⭐️ ???????????????? ???????????????????????????????????? ►
No-Knead Cherry & Chocolate Brioche Recipe
Brioche is one of my favourite doughs to work with. It is extremely simple to make and it’s super versatile and that is why I keep coming back to it. The brioche playlist on my channel is full of different recipes savoury and sweet. Sweet ones are usually the more popular ones, so I decided to make this cherry and chocolate filled loaf.
I saw a similar recipe on the King Arthur Baking website and thought I could adapt it to my style and turn it into a nice sliceable loaf. Once again, my USA Pan Pullman tin came in handy. It’s been used quite a lot in the last few months and for good reason. It is one of my favourite pieces of baking equipment. You can use a regular 2lb (900g) tin for this recipe.
???? Get the recipe ➡️
----------------------------------------------------------------------------------
???? Get early access to videos ⤵️
----------------------------------------------------------------------------------
???? Support the channel on ko-fi.com ⤵️
----------------------------------------------------------------------------------
???? Find all the things I use here ⤵️
????????
????????
----------------------------------------------------------------------------------
???? Learn all about bread making here ⤵️
Principles of Baking
The Steps of Baking
----------------------------------------------------------------------------------
???? Share your bakes here ⤵️
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
SOFTEST Potato Buns Recipe - Brioche Bread / Potato Bread Recipe / Hamburger Buns
Soft and Fluffy Potato Bread & Brioche Bread combined into 1!
This recipe makes great dinner rolls & burger buns!
SUBSCRIBE to my channel here:
Fluffy Potato Buns Recipe in grams and cups:
- 400 gr All Purpose Flour ( 2 3/4 cup + 1 tbsp flour)
- 100 gr Potatoes cooked and mashed ( 4 ounces)
- 2 Egg Yolks ( If you don't eat eggs, you can substitute the egg yolks for 2 tbsp more milk)
- 30 gr Sugar ( 2 tbsp)
- 120 gr Warm Milk (1/2 cup)
- 100 gr Warm Water ( to add to the milk) (1/4 cup + 3 tbsp)
- 80 gr Soft Butter ( 2/3 stick)
- 7 gr Dry Yeast ( 1 packet)
- 1 tsp Salt
NOTE: The consistency of your dough may vary depending on the protein content and other aspects of your flour. IF your dough seems dry, you can add up to 1-2 tbsp more milk until the dough comes together. You want a tacky dough.
Enjoy!
♥
Pan Brioche (Traditional recipe)
Hello everybody from Cucinaconnoi.it. Today we'll see the preparation of the Pan Brioche. Let's see the ingredients we need for about 1 kg of mixture: 500 grams of flour, 80 grams of water, 2-3 tablespoons of milk, 3 eggs and 1 egg yolk, 10 grams of honey, 120 grams of butter, 40 grams of sugar, 20 grams of durum wheat flour, 8 grams of salt. Let's start preparing the biga with 150 grams of flour, warm water and yeast. We let it knead until it becomes smooth and compact. At this point the biga is ready, so we place it in a bowl, cover it with paper wrap and let it rise in a warm place at 28-30 degrees for about 30 minutes until it doubles in volume. The biga is almost ready, so meanwhile we prepare a mixture with the rest of the ingredients except the butter. So we let it knead. We add some tablespoons of milk. At this point the mixture is thick and we can add the biga. Now we can add the butter little by little, once we get a smooth and supple mixture, we cover it with a paper wrap and we can let it stand in a warm place at about 28-30 degrees until it doubles in size. This process will take us an hour and a half. At this point our mixture is well risen.
So we grease with butter a plumcake or loaf pan or if we like a round mould with high sides. We transfer the dough with a rubber spatula onto a lightly floured work surface. We shape the mixture in an elongated form, and the size must be twice the length of the mould. So at this point we fold the dough over itself and put it in the loaf pans. We make some cuts on the surface with the blade of a knife. Then we cover it with a dish towel and let it rise in warm place at 28-30 degrees, until it doubles in volume. It will take about one hour or one hour and a half.
Our pan brioche is well rise, so web rush it with a little bit of milk, so we bake it at 280 degrees in oven for about 50 minutes. Our pan brioche is finally ready. We can test the baking by inserting a skewer inside, if it comes out dry, then the bread is baked. Anyway, the baking time can vary from 40 to 50 minutes depending on the type of oven. The pan brioche pan should be soft to the touch. It is recommended to let it cool before slicing. The pan brioche is a very versatile bread. It can be served for breakfast with butter and jam, or used for savory dishes, for example, tramezzino, sandwich, bread pie. Using the same dough, you can also prepare panini with cured meats, cheese etc.
Bye bye from Sonia, thank you for your attention. See you to the next recipe. Welcome to CucinaConoi English, the YouTube channel of cucinaconoi.it, the popular Italian recipes website. Are you looking for a way to surprise your guests with a tasty original Italian recipe? Than you are on the right channel! Subscribe not to miss any new recipe clicking on this link Have fun preparing our recipes!
Subscribe to Cucinaconoi English
Follow us on facebook
The italian channel
Brioche Bread - Classic French Recipe by Video Culinary
Brioche recipe: with text and photo instructions, in both American and metric measures.
Please visit our website for more recipes and love!
We welcome your questions, suggestions and comments!
Subscribe for free:
Facebook:
Twitter:
Pinterest:
Chocolate Brioches - Muffin Pan Chocolate Brioche Recipe
These Chocolate Brioches with their crispy exterior and buttery, soft, chocolatey interior are a fantastic treat either for breakfast alongside a cup of coffee or milk or simply as a snack all day round. This Muffin Pan Chocolate Brioche Recipe is easy to prepare and the brioches are easy to pack in school lunches or simply take to go.
To print the recipe check the full recipe on my blog:
#chocolatebrioches #briocherecipe #chocolatebriocherecipe
0:00 - Intro
0:56 - Prepare the dough
2:35 - Incorporate chocolate
3:05 - Divide dough into 12 pieces
4:08 - Transfer to the muffin pan
4:23 - Rest the brioches
4:26 - Brush with egg and sprinkle with sugar
5:00 - Baking time
5:08 - Enjoy the brioches
Ingredients
Makes 12 brioches
3¼ cups (400g) all-purpose flour
1/3 cup (70g) sugar
1/2 tsp (3g) salt
2¼ tsp (7g) active dry yeast (or 25 g fresh yeast)
1 cup (240ml) lukewarm milk
1 egg m beaten
1 tsp (5g) vanilla extract
1/4 cup (56g) butter, softened
1 cup (170g) semisweet chocolate chips
Background music:
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE: