A soft pan brioche that can be filled with jam or chocolate to serve as a dessert or suitable for breakfast, by Caputo.
Pan Brioche With Cream
Ingredients
Yeast:
- 100ml cream for desserts
- 1 teaspoon honey
- 100gr Manitoba Gold
- 7g brewer's yeast
Dough:
- 300gr Manitoba Gold
- 1 egg
- 100ml cream for desserts
- 50g butter
- 70g sugar
- 1 teaspoon vanilla essence
Decoration:
- granulated sugar to taste
- 1 egg yolk
Method
- Start preparing the yeast.
- Dissolve the brewer's yeast in the cream (room temperature) and honey.
- Add the flour and mix.
- Cover with cling film and leave to rest for 30 minutes.
- After this time, take the leavening again, now doubled in volume, and add flour, egg, sugar, soft butter cut into chunks, cream and vanilla essence.
- Work everything until you get a homogeneous dough, then move onto a floured work surface to continue working until the dough is no longer sticky.
- Transfer to a bowl and let rise until doubled for about 2 hours, covering with plastic wrap.
- Once you have taken the dough again, divide it into three equal parts in weight. With each one, form balls that will be put in a loaf pan and left for about an hour.
- At this point, beat the yolk and brush it on the surface of the pan brioche, then cover with the granulated sugar.
- Bake in the oven at 160°C for 25 minutes or until the surface is golden.
- Leave the pan brioche to cool before serving.