Danube Salt
Bakery products from Italy
Braid salted brioche
Braid salted brioche
ready in
8 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A good compromise between pizza and focaccia is this exquisite salt brioche braid. The interior is soft as just a croissant and you can stuff the way you prefer, I personally opted for a simple seasoning to bring out even more the taste of the bread which I assure you is delicious!
preparation
step 1
In a bowl combine together flour Manitoba, 00 flour, baking powder and sugar, stir with a wooden spoon and add the oil and the milk little by little.
step 2
Begin to knead the mixture with your hands and gradually incorporating all the milk. If the dough is sticky add a little flour.
step 3
As soon as the dough takes shape add a tablespoon of salt, transfer the dough on the work table and continues to work it energetically bending and folding over on itself
step 4
form a ball and transfer it inside the bowl used previously slightly infarinandola. Cover the bowl with a cloth and leave to rise for at least 3-4 hours in the oven off and closed
step 5
After spending the first rising, it's time to train our brioche braid, then recline the dough on the work table and divide into three equal parts.
step 6
Take the first part and with the help of a rolling pin to stretch the dough to form a long rectangular strip. Arrange for the entire center of the strip of dough cheese cut into cubes and black olives
step 7
Now roll up the mixture, forming a long string. For safety, you can seal the edges with a little water. Perform the same operation for the other two parts of pasta.
step 8
Now that the three cylinders are filled and ready, combine them together from the upper and forms a braid dallestremità simulating the same movements to make a braid your hair!
step 9
Transfer the pan brioche braid on a baking sheet lined with baking paper and make it rise for another 2 hours. You'll see how the braid will grow even more.
step 10
After the second rising, brush the surface of the brioche braid with a little milk and sprinkle with sesame seeds. Bake at 200 degrees for 30 minutes.