Composition
- Brioche
- Cream of Quescrem Plus and sweet potato cream
Mounting
Cut the brioche dough into 50-gram pieces.
2. Roll out the dough with the help of a rolling pin into a circle with a thickness of 1 cm.
3. Place a 35 g circle of the cream.
4. Fold the dough in half, leaving the cream in the middle.
5. Leave to ferment for an hour and a half.
6. Brush with egg and bake at 180ºC for 15 minutes.
BRIOCHE DOUGH
Ingredients
Sponge
Flour (400W) 200 g
Water 125 g
Yeast 100 g
Mass
Sponge All the previous dough
Flour (400W) 800 g
Sugar 200 g
Salt 20 g
Eggs 200 g
Rum 30 g
Milk 100 g
Butter 200 g
Cinnamon powder 2 g
Grated orange peel 1 pc.
Grated lemon peel 1 pc.
Vanilla pod 2 pcs.
Pearled sugar 250 g
Preparation
Knead the ingredients of the sponge, knead and let it ferment at a temperature of 28ºC until it doubles its initial volume.
2. Once the sponge is fermented, add the rest of the ingredients except the butter.
3. Knead for 7 minutes and add the butter several times.
4. Continue kneading until a homogeneous and elastic dough is obtained (about 15 minutes).
5. Rest the dough in block for 5 minutes.
6. Divide the dough into 350-gram pieces and shape.
7. Let it rest for 10 minutes in a ball and form the pieces into a doughnut.
8. Put the dough in a crown mold of 18 cm in diameter and 8 cm in height, previously greased.
9. Ferment the pieces until they double their initial volume, brush with egg and cover with pearl sugar.
10. Bake at 180ºC for approximately 30 minutes.
Cream of Quescrem Plus with sweet potato paste
Ingredients
Quescrem Plus 700 g
Sweet potato puree 300 g
Toasted ground almonds 150 g
Grated orange peel 3 pcs
Preparation
Mix all the ingredients and keep refrigerated.
