Brioche pandoro with milk cream

Name: Brioche pandoro with milk cream
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 6
Cuisine: Italia
Ingredients: 500 g Strong flour; 15 g Fresh yeast; 300 ml Milk; 1 unit Egg; 60 g Sugar; 3 g Salt; 80 g Butter; as needed Milk cream; 250 ml Cream; 250 ml Milk; as needed Vanilla; 100 g Powdered sugar; 40 g Starch

@impasta_con_rosy

Category: Desserts

Delicious sweet buns filled with a velvety milk cream, perfect for breakfasts or snacks.

Difficulty: Medium

Cooking time: 15 minCooking: 15 min

Preparation time: 120 minPreparation: 120 min

Country: Italia

impasta_con_rosy@impasta_con_rosy

Ingredients

No. Servings

Strong flour500g
Fresh yeast15g
Milk300ml
Egg1unit
Sugar60g
Salt3g
Butter80g
Milk cream
Cream250ml
Milk250ml
Vanillaas needed
Powdered sugar100g
Starch40g

Preparation

STEP 1 OF 10
Prepare the milk cream by bringing all the ingredients to a saucepan cold and transferring to the heat, cooking until boiling.
STEP 2 OF 10
Transfer the cream to a cold plate and let it cool with cling film in contact.
STEP 3 OF 10
Combine milk and egg to obtain a uniform mixture.
STEP 4 OF 10
In a stand mixer with the paddle attachment, work the flour with the yeast and half of the milk and egg solution.
STEP 5 OF 10
Once absorbed, add sugar, salt, and the remaining liquids a little at a time.
STEP 6 OF 10
Replace the paddle with the dough hook and incorporate the soft butter one piece at a time.
STEP 7 OF 10
When the dough is uniform, give it a round of folds and let it rise until doubled.
STEP 8 OF 10
Divide the dough into portions of about 170 g, form balls, and let them double again in the molds.
STEP 9 OF 10
Brush the surface with an egg and milk solution and bake in a hot oven at 180°C for about 15 minutes.
STEP 10 OF 10
Let cool slightly, cut, and fill with the cold milk cream.

Suggestions

Stand mixer
Saucepan
Bun molds

General Information

Storage notes

Store in the refrigerator for up to 2 days.

More information

You can add powdered sugar on top of the buns for extra decoration.

Origin

Italia, Emilia Romagna

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 10

Prepare the milk cream by bringing all the ingredients to a saucepan cold and transferring to the heat, cooking until boiling.

STEP 2 OF 10

Transfer the cream to a cold plate and let it cool with cling film in contact.

STEP 3 OF 10

Combine milk and egg to obtain a uniform mixture.

STEP 4 OF 10

In a stand mixer with the paddle attachment, work the flour with the yeast and half of the milk and egg solution.

STEP 5 OF 10

Once absorbed, add sugar, salt, and the remaining liquids a little at a time.

STEP 6 OF 10

Replace the paddle with the dough hook and incorporate the soft butter one piece at a time.

STEP 7 OF 10

When the dough is uniform, give it a round of folds and let it rise until doubled.

STEP 8 OF 10

Divide the dough into portions of about 170 g, form balls, and let them double again in the molds.

STEP 9 OF 10

Brush the surface with an egg and milk solution and bake in a hot oven at 180°C for about 15 minutes.

STEP 10 OF 10

Let cool slightly, cut, and fill with the cold milk cream.

Macronutrients (100 gr)

Energy (kcal)	276.02
Carbohydrates (g)	36.57
of which Sugars (g)	13.59
Fat (g)	12.11
of which Saturates (g)	6.86
Protein (g)	7.17
Fiber (g)	0.66
Sale (g)	0.24