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Brioche sunflower recipe of 25-07-2014 [Updated on 02-09-2014]
The brioche sunflower stuffed with ricotta and zucchini is my latest experiment on the brioche theme with particular shapes, in recent months I have really indulged myself in trying all the ideas I saw published on my facebook group and I really discovered a new world. At first I thought it was difficult to shape the brioche dough, but with a good tutorial with step-by-step photos, everything becomes simple, my next experiment? The flower of the Mediterranean by the talented Anna Sportelli, but let's take it one step at a time, for today take this recipe to make the sunflower;) The working week comes to an end and I'm about to finish the last things here in my office and then spend the rest of the day in Ivano's office where I am following an internal project, so I greet you and leave you to the recipe, basins: *
How to make brioche sunflower
for the stuffing:
Dissolve the yeast in the milk at room temperature
Then add 3/4 of the flour and start kneading
Add the egg and sugar while continuing to work the dough
When the egg has blended into the mixture, add the softened butter and salt
Add the remaining flour and knead until the mixture is soft and elastic
Form a ball, then leave to rise under cover for 2 hours
In the meantime, prepare the filling, wash the courgettes, trim them and cut them into cubes, then remove the pistils from the flowers and break them up.
Brown a clove of garlic in a pan with a drizzle of oil, add the zucchini and flowers, add salt and pepper and cook for about ten minutes over low heat
Lift the garlic clove then put the vegetables in a bowl and add the ricotta and parmesan
Stir until you get a creamy mixture
Now divide the leavened dough into two parts
Roll out two discs. On the first layer of dough, arrange the filling in a circular manner, forming a ring and then placing a pile of filling in the center.
Cover the other disc with dough making sure the edges match well
Then seal the edges all around, put a cup upside down in the center and apply a little pressure to let all the air out.
Cut out many strips of dough about 3 cm thick
gently rotate each petal as if to give the shape of a flower
Brush the surface of the flower with a little milk and sprinkle with poppy seeds in the center. Bake the brioche sunflower in a preheated oven at 180 ° and cook for 30 minutes.
Let cool then serve the brioche sunflower stuffed with ricotta and zucchini
Potato brioche / Potato brioche bread
I & # 8217ll confess straight away, this recipe is not mine and I didn & # 8217t make it. It does deserve a blog post though because it & # 8217s nothing short of amazing. If my sous chef is in charge of yeast dough there is a reason, I & # 8217m telling you! He tested and personalized this brioche recipe by unveganising one from a cooking magazine and it worked out really nicely. It was Easter Day and he & # 8217s been crapping on telling me how you wanted to make it again soon as the first attempt wasn & # 8217t pretty enough for the camera. You have to know that soon in our household is a very arbitrary concept and generally we tend to wait until, as in this case, we have loads of soon-to-expire yeast to get rid of to actually bake what we & # 8217e been intending. Well, last weekend, basically a month later, we baked this baby, focaccia and rye bread (coming soon!). This time our brioche turned out definitely prettier and super delicious- is it a coincidence as it was made in a chiffon cake tin? Naaaaaaah!
I confess immediately, this recipe is not mine and I have not even cooked it myself. It deserves a post though because it is spectacular. If my sous chef is the one in charge of leavened products, there will be a good reason. I tell you! She had customized and tested this brioche recipe by organizing another one from a cooking magazine and it turned out very well, but it wasn't pretty enough to be put in front of the lens. It was Easter day and since then the mena keeps repeating that she wants to try it again soon. You have to know that soon it is a very arbitrary concept in our home and we tend to wait for brewer's yeast that is about to expire soon to start cooking the things we promised. Well, last weekend, practically a month later, we made this wonder, focaccia and rye bread (coming soon!). This time our brioche was decidedly prettier and extra good & # 8211 you say it is a coincidence that we cooked it in the fluffosa shape? Naaaaaaah!
This potato brioche is super fluffy, perfect for breakfast or tea time. And unlike most yeast doughs, it & # 8217s really super lazy! It & # 8217s even soft on the next day, potatoes work wonders, and if you microwave a little bit it will be like fresh again.
This potato brioche is very fluffy, perfect for breakfast or a snack. And unlike many leavened products, you can afford a lot of laziness. It is also soft the next day, the potatoes work wonders, and if you put them in the microwave for a little while it will be like freshly baked!
Ingredients / Ingredients
100 g cooked potatoes and pressed / 100 g boiled and mashed potatoes
250 g flour / 250 g of flour
15 g fresh yeast / 15 g fresh yeast
100 ml milk / 100 ml milk
100 g quark / 100 g ricotta
40 g sugar / 40 g sugar
zest of 1 lemon / zest of one lemon
10 g sunflower oil / 10 g sunflower oil
When the pressed potatoes are still nice and warm, add the flour, sugar, salt and lemon zest, mix everything together until well combined. Crumble the yeast onto the mixture, add the milk, quark and sunflower oil and knead everything together for about 10 minutes. The dough should be nice and soft but not sticky. Transfer the dough into the chiffon cake baking tin (18 cm) and let it prove for about two hours. Pre-heat the oven at 190 degrees C and start baking your brioche. Bake for 10 minutes, then turn the temperature down to 160 C. Bake for another 20-25 minutes, until golden brown. Take it out of the oven, transfer it onto a wire rack and let it cool. Enjoy it with a cup of tea or coffee and why not, some delicious organic blueberry jam Alpe Pragas that you can find on UFUUD.
When the mashed potatoes are still hot, add the flour, sugar, salt and lemon zest, mix everything until the ingredients are well blended. Crumble the yeast on the dough and add the milk, ricotta and seed oil, knead everything for about 10 minutes. The dough must be soft but not sticky. Transfer the dough into the fluffosa form (18 cm) and let it rise for about 2 hours. Preheat the oven to 190 degrees C and bake the brioche. Cook it for 10 minutes and lower the temperature to 160 degrees. Cook for another 20-25 minutes until golden. Remove from the oven and let it cool on a wire rack. Accompany it with a cup of tea or coffee and, why not, a nice Alpe Praga organic blueberry jam that you can find on UFUUD
Sweet brioche bread sunflower
Sweet brioche bread sunflower
consult the new recipes:
500 grams of Manitoba flour or 00
25 g of brewer's yeast
100 g of milk (approx.)
2 whole eggs
1 teaspoon of salt
100 g of granulated sugar
100 g of cold soft butter
aromas of vanilla or orange peel or whatever you prefer to taste (only for perfume)
If possible using a planetary mixer, put flour, yeast, eggs and almost all the milk. Leave to string and add the rest milk. It should be a little firm but elastic (about 4 minutes of mixing). Combine it in 3 times sugar, letting the dough string each time.
Add the salt, then the butter and finally the aromas, raisins and chocolate.
When it is smooth, make a loaf of it and let it rise for 15 min. at temp. environment on the table, covered. Divide it into 2 balls, taking care of wrap it well.
The balls must be one larger and one small, we will have a sunflower for a 26 cm cake pan and one for a 20 cm cake pan & # 8230
Just before baking, brush with beaten egg and sprinkle with sugar grains, bake before the sugar is egg-colored and cook at 170-175 ° for 18-25 min. (according to your ovens)
To get the shape of a sunflower follow the explanation with the photos & # 8230
first of all roll out the ball in the shape of a circle about half a centimeter, mark the center with a glass, without cutting. then cut 10 spokes & # 8230
Second step: overlap the spokes until you get 5 ..
You have to get this shape, bring the rays closer & # 8230
And now let's let it rise a little for about fifteen minutes, even 10 are fine & # 8230 and let's bake !!
In a bowl, dissolve the yeast in 50 ml of milk and sugar.
Pour the flour into the bowl of the planetary mixer and add the oil, start kneading, slowly add the milk and yeast, and finally the salt.
Knead well for 10 minutes.
Let the dough rise in the bowl and cover with a cloth until doubled.
Meanwhile prepare the filling.
In a pan, melt the butter, add the spinach, a pinch of salt and pepper.
Cook for about 10 minutes.
Take the dough and divide it into two equal parts, roll out two round sheets with a thickness of 2-3 mm. On parchment paper and place the first disc on a dripping pan.
Complete the filling, pour the spinach into a bowl and add the cheese, ricotta and lightly beaten egg, season with salt and pepper.
Mix well and with the help of a spoon distribute a little of the filling in the center of the first & # 160 disc and on the edges, leave a 2-3 cm margin.
Place the second disc over & # 160 and close the edge tightly.
Place a cup in the center by applying light pressure.
Now cut the edge, forming slices as if it were a cake, then take each slice of the sunflower and rotate 45 & # 164.
Brush the entire surface with the beaten egg and sprinkle the center with sesame.
(With the scraps of dough or made of flowers).
Leave to rise for another 1 in the oven off.
After the rising time has elapsed, bake in a preheated oven at 180 degrees for about 20 minutes, until the surface of the Girasole is golden brown.
Allow to cool and serve, also excellent cold.
YOGURT BRIOCHE SUNFLOWER
Ingredients for the filling:
60 gr of melted butter
To decorate: 1 yolk
2 tablespoons of milk
Grain sugar to taste
Procedure for the brioche dough:
Lightly heat the yogurt with the butter, melting it.
Put all the ingredients
listed for the brioche in the planetary mixer, including lukewarm butter and yogurt, insert the leaf and let the machine work for at least 7/8 minutes: you will have to obtain a very elastic, very smooth, firm dough. Place it in a floured bowl, close with cling film and let it rise away from currents for at least 1 hour and a half, it will have to double the volume.
Brioche sunflower - Recipes
A Bulgarian traditional sweet bread, shaped as a sunflower.
A very soft and puff pastry dough, ideal for breakafst and teatime.
You can choose your favorite topping at your pleasure: grated chocolate, granulated sugar, sesame or poppy seed, it will turn out always gorgeous.
500 g all-purpose flour
12 g fresh yeast
(or 2 tsp instant yeast)
200 g lukewarm milk
2 or 3 tbs sugar
half a tsp salt
50 g soft butter
other soft butter to brush
a round pan, 24 cm. diameter
Mix flour and sugar in the bowl of the mixer.
Dissolve yeast in milk and add the liquid to the flour, a little at a time, starting to knead at low speed.
Then combine eggs, lightly beaten, and salt.
Finally add butter and knead at medium speed until dough is smooth and homogeneous.
Shape into a ball and let rest covered until doubled in a greased bowl.
Transfer the dough onto the working surface and divide it in half and in half again, so to have 4 pieces.
Divide each part into 4 equal balls.
Work 4 balls at a time: roll out each ball into a disk, brush each disk with soft butter soft and get each above another. Roll the dough into a small loaf and cut it into 5 triangles, as shown in the picture.
You will get 20 triangles / petals.
Arrange the triangles into a baking pan (lined with parchment paper), trying to fix the pointed ends to the inside.
Let rise covered until doubled.
Brush with beaten egg or milk or soft butter, sprinkle with poppy or sesame seeds, grated chocolate or granulated sugar and bake at 190 & # 176 for about 30 minutes.
If the brioche turns golden too quickly, cover with aluminum while baking.
This recipe goes to Der Gourmet who's hosting BDD # 69,
the montlhy bread event created by Zorra.
Brioche sunflower - Recipes
After the bread I made these little morsels with the same Molino Rossetto corn and sunflower seed bread mix, I put them in the opening circle pan diameter 26 with drip catcher from Guardini, spring line.
The bread mix contains: 0 flour, corn flour (12%), sunflower seeds 6%, salt, sugar, malted wheat flour.
You can buy this and other exquisite bread preparations online directly from Molino Rossetto.
In the unlit bread machine:
12.5 of fresh brewer's yeast
30 grams of milk
10 grams of sugar.
Once the yeast has melted, start the dough and leavening program, add the flour (500 g) and then
3 eggs, one at a time, first beaten separately.
The weight of the eggs without shell is 178 grams.
then I added 60 g of butter and 40 g of lard to small pieces. (you can put all butter)
and at the end still 10 grams of milk.
I let it rise for 2 hours.
I took the dough, re-kneaded and placed it to rise for another covered with a damp cloth in the oven that is off.
Then I take the dough and obtain 60-gram balls, arrange them in the pan, brush them with milk and leave them to rise for another hour.
Bake at 200 degrees for 10 minutes, then turn down to 180 degrees for about 15 minutes.
A soft and fragrant bread that can be eaten with all types of cured meats.
Brioche sunflower - Recipes
On certain summer nights, & # 160
get lost with your gaze among the stars & # 160
is one of the wisest ways & # 160
to use their time.
A somewhat strange & # 8217summer that appears already from the first days of June with very high temperatures, a & # 8217summer in which I feel like walking on tiptoe with a & # 8220tranquillo & # 8221 approach to the outside world. A summer in which everyone screams for a newfound normality, except me. Normality, the real one, is not only linked to reopening, the abolition of the curfew or the possibility of removing the masks outdoors. Of course these are positive signs, but living & # 8220 in normality & # 8221 is another thing. It is a state of mind related to tranquility and awareness. Peace of mind to hug, shake hands, caress and kiss whoever I want, even complete strangers, without vaccination passports, without tampons, without anxiety. To live with others and among others in total serenity, close tight, to cry or rejoice at a concert or in a stadium, around a table or in any other wonderful gathering, with the awareness of being out of the nightmare, for good. But this is not the case, unfortunately. Because in reality we live without certainties, we do not know if a further wave will arrive in the next autumn, there are no certain data on how long the vaccination coverage lasts, nor can we hypothesize how many incoming variants the summer trips will give us and until point the vaccines will protect us. But in the meantime, let's be satisfied with this fake & # 8220normality & # 8221, let's try to relax a little, always without letting your guard down, and let's enjoy our wonderful country, with its splendid sea, its beautiful mountains and incomparable cities of art. & # 160 And in my normality, when summer arrives I start making ice cream again. Today a very simple recipe, beginner-proof, without the use of the ice cream maker and without eggs. A creamy and delicious ice cream that I assure you will make everyone happy, young and old!
Brioche sunflower - Recipes
My goodness. these photos are attacks hehehe
compliments recipe performed to perfection :) must be very good :)
congratulations this focaccia has an inviting appearance
I'm a new member! how nice your blog .. I love cooking too .. I'll take a cue from your recipes!
on my blog there is a small prize for you
I hope you will follow me! kisses and good weekend
What a beautiful recipe, this focaccia must be exquisite. Compliments
congratulations for this delicious recipe, I'll steal it!
I've been looking for this recipe for years. Thank you. :)
new member, beautiful is beautiful, I think she is also good, very good. I wait for you on my blog :)
Good good good !! I want a slice :)
One word: goduriosa. Recipe to steal and try as soon as possible :-)
oh my goodness !! come and cook with me. & lt3
what a beautiful recipe, surely I have to try it
Congratulations on your excellent and yummy focaccia!
Mmmmmmh how wonderful. It must be really tasty!
It is worth
A bijou pour TOUS les jours
The Kinder type brioche
FOR THE BRIOCHE DOUGH
You do Warm 160 g of milk and dissolve the crumbled yeast in it, then mix in the sunflower oil and finally the butter, melted gently, add this mixture, a little at a time, to the flour mixed with 100 g of sugar, adding the egg yolks and a pinch of salt.
Work cover the dough until you get a compact ball and let it rise for 1 hour. Roll out the leavened dough on a plate lined with baking paper: it should be 7-8 mm thick, brush it with a little milk and let it rise for another hour. Bake at 200 ° C for 20 minutes. Remove from the oven, cover and let cool.
Warm up gently 250 g of milk with 70 g of sugar and the vanilla pod engraved lengthwise. Mix the remaining 50 g of milk with the corn starch. Add this mixture, out of the heat, to the hot milk and mix well with a whisk. Return to the heat, always low, and stir until the cream hardens. Turn off and let cool.
Mounted the cream and add it to the now cold cream. Let it rest in the refrigerator for at least 20 minutes. Cut the brioche dough into three layers horizontally, fill two with the cream and put it back together. Finally, cut it out into 20 brioches (4 & # 21510 cm). Melt the chocolate in a bain-marie, collect it in a pastry bag and decorate the brioches. Put them in the fridge and let them harden for 1 hour.