25 min in a preheated oven at 190°
- 350 gr of Pan Brioche Revolution flour
- 2 eggs
- 50g sugar
- 12g yeast
- 110gr of milk
- 20 g soft butter
- 10 g of honey
- 2 g of salt
- half a vanilla pod
- half a lemon
- 1 tablespoon of limoncello
Pour into the bowl of the planetary mixer: 350 g of Pan Brioche Revolution flour, 2 eggs, 50 g of sugar, the milk combined with the yeast.
Mix for 4 minutes with the whisk attachment.
Add 20 g of soft butter, 10 g of honey, the pulp of half a vanilla bean, the zest of half a lemon, 1 tablespoon of limoncello, 2 g of salt to the planetary mixer.
Put the dough to rise in an oven heated to 30° and with a saucepan of boiling water, for 1 1/2 hours.
Pour the dough into a mold and let it rise for a further 40 minutes covered with plastic wrap.
Brush the dough with milk and sprinkle with granulated sugar
Bake for 25 minutes in a preheated oven at 190°.
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