Traditional recipes

Panbrioche with cream dough

Panbrioche with cream dough


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Panbrioche recipe with cream dough of 01-02-2015 [Updated on 13-05-2015]

When I read about this panbrioche with cream dough here, I was immediately intrigued by the presence of the custard in the dough which, according to the author of the recipe, made this bread super soft and how to blame him. In addition to being very soft, this cream bread is fragrant, sweet at the right point and keeps fresh for a few days, I would say perfect! Well friends I leave you to this splendid brioche bread and I wish you a sweet Sunday.

Method

How to make cream bread

for the cream

Start by preparing the cream. Mix the egg yolks with the sugar and flour

Then add the milk, vanilla and mix

Put the mixture in a saucepan, cook until creamy

Once ready, transfer it to a bowl, cover with plastic wrap and let it cool.

Put the flour, sugar, yeast, milk, condensed milk and cream in a bowl

Start kneading then add the butter and salt and knead about 15 minutes, until the dough is well strung around the hook.

Form a ball, cover with plastic wrap and let it rise for 2 hours in the oven off.

Now take the dough and divide it into 3 pieces of the same weight.

Form three balls and place them side by side in a loaf pan lined with parchment paper.

Put in the oven off and let it rise for about 1 hour.
Brush the surface of the bread with milk and bake in a preheated oven at 180 degrees for about 30 minutes.

Remove from the oven and immediately remove from the mold

Once cooled, cut the cream bread into slices and serve.


SALTED PUMPKIN PANBRIOCHE

A simple salty bread very quick to make and above all embellished in the taste of the autumn pumpkin.
This bread goes very well with aged cheeses but also with, for me indispensable, butter and anchovies.
Even those who are not very expert in baking can try their hand at this delicious recipe !!

SALTED PUMPKIN PANBRIOCHE

First clean the pumpkin and steam it and then let it cool well.
Dissolve the yeast in a bowl with a little water of the total and sugar the water should not be cold but rather lukewarm.
As soon as the yeast begins to form, add it to the flour fountain, add the milk, oil and melted butter.
Begin to knead slowly, also slowly adding the egg and as soon as it is well blended, add the remaining water.
Form a well blended ball even if it will remain slightly sticky and then let it rest in a covered warm bowl.
Let rise until doubled then take small balls of the dough and arrange them in a mold.
Cover and leave to rise for another hour.
Brush with milk or oil to taste and put the pumpkin seeds.
Add salt and bake at 180 degrees for about 35 minutes.


Wednesday 6 May 2020

Panbrioche "Light"

With these doses I make two Panbrioche, which once cooled I close individually in large bags for the freezer: and for a week they are good with breakfast, snack. and a snack outside dinner.

  • 100 gr Manitoba flour
  • 400 grams of 00 flour
  • 150 grams of whole milk
  • 50 gr of water
  • 2 eggs
  • 100 gr sugar
  • 60 gr cold melted butter
  • 1 teaspoon of barley malt (optional)
  • 8 gr fresh yeast (1/2 block)
  • 1 teaspoon of salt

Panbrioche with cream dough - Recipes

  • 2 egg yolks
  • 20 g sugar
  • 30 g flour 00 Anti-lumps Molino Chiavazza
  • 130 ml milk
  • 350 g Molino Chiavazza 00 flour
  • 150 g Manitoba Molino Chiavazza
  • 50 g sugar
  • 12 g brewer's yeast
  • 200 ml milk
  • 50 g Inalpi butter
  • salt (a teaspoon)

83 comments:

Hi Inco, welcome back! :) This panbrioche is a dream, delicious! Absolutely to try, congratulations! I'm sorry you couldn't celebrate the 1st & # 176 birthday of the blog and I wish you all the best, may you still have a thousand satisfactions! :) A hug and good evening!

Thank you very much for the good wishes, you are very sweet.
A hug. & # 9829

Happy New Year. this panbrioche is really delicious and the photos are beautiful. you will have the opportunity to celebrate the next complyblog in style. a hug

Happy New Year to you too, dearest!
Thanks for the compliments .. & # 9829
A hug to you too!

Dear! Welcome back and how good your brioche bread! The photos are very inviting, the ingredients even more! : D Best wishes for a 2013 full of beautiful things, my friend .. since you have had a fever in these holidays! :) I hug you!

Eeeeely! Thanks for the compliments, e. of course, the ingredients are even more inviting: D I reciprocate with great affection the wishes & # 9829
Soon.

Hi Incoronata, so not even you were able to solve the problem to upload the photos !!
My draft resources are finished and therefore I absolutely have to find a solution !!
Congratulations on the panbrioches, they are both wonderful !! I guess what a delight to have breakfast with such soft bread !!
A big kiss and good Compliblog
Carmen

Hi Carmen, maybe I would have a solution. I write to you in your blog :)
A hug and thanks for the good wishes and for the compliments!

fabulous. mmmmmmmmmm ke delight. compliments a fantastic recipe

Happy New Year! What goodness this brioche bread, a real delight
Best wishes for the compiblog!
Have a good evening

Let's just say it wasn't a good time. I'm really sorry. Excellent your panbrioche, perfect for breakfast.

I take this opportunity to inform you that I am no longer part of cocomerorosso and I invite you to visit my new blog pastaenonsolo.blogspot.it. I'd like you to join my readers. I'm counting on it.

Hi I discovered you by chance. you have a cute blog full of goodies .. congratulations and best wishes for your blog and health .. see you soon.

hello Inco! happy new year: D in many we have had problems uploading the photos .. :( the ones you uploaded are amazing and this dessert is fantastic I would like to eat a slice now and one for breakfast tomorrow :)
a hug
sabrina
http://mycherrytreehouse.blogspot.it/

happy new year dear. patience . you will do it again next year. the important thing is that you are okay now. congratulations for your brioche hello a kiss

Happy ANNOOOOOOOOOOOOO
and welcome back
What a pleasure to meet again and dear Inco if you are obsessed with sweets
treasure. well I'll gladly make you company hahaha
and a slice of this panbrio that would now go just fine with coffee. A big hug and again HAPPY NEW YEAR to you and your whole family
We start again fromiiiiiiiiiiii
Ciaooooooooooooo

I also spent the holidays in bed .. I also wish you many best wishes and congratulations for this recipe

Honey bye :)) So let's celebrate your blog's birthday today! Best wishes !
There are many people around at home with the flu .. but we know that starting from Christmas, onwards, is the worst time.
Your brioche is fabulous :)
A hug and good day!

Happy new Year to you too! We also influence under the holidays. and yet I have been hiding a lot between my blog and that of others :( A hug and I will definitely try your recipe!

How good this brioche. Sincere congratulations. . and happy New Year. and have a good day.

I'm sorry you spent the holidays in bed. I keep you company, unfortunately.
Anyway, this brioche looks great! Well done! And best wishes for a Happy New Year and a Happy Comply-blog! or)

Honey, I'm so sorry you spent the holidays influenced I tell you that even in my house it was a catomb. All cooled down. We'll make up for it, come on. and in the meantime. this panbrioche is simply spectacular. Stupendous to see and greedy! Congratulations to Martina (who I don't know) and to you who created it wonderfully well. So you were also celebrating your compiblog. BEST WISHES. your blog is for me one of the warm and welcoming thanks to your wonderful creations and the wonderful person that you are. A strong hug. All good to you.


Courtesies In The Kitchen

Shortcrust pastry cake filled with ricotta, raisins and delicious gianduiotti.

- 300 grams of flour 00
- 100 gr of butter
- 100 grams of sugar
- 1 whole egg + 1 yolk
- Lemon peel
- 2 teaspoons of baking powder

- 2 eggs
- 400 gr of ricotta
- 70 grams of sugar
- 1 handful of raisins
- 10 gianduiotti
- cinnamon

Quickly mix all the ingredients for the pastry, form a ball, cover it with plastic wrap and let it rest in the refrigerator for half an hour.
Roll out the dough, keeping aside the necessary to decorate the tart. Grease a pan and line it with the dough.
To prepare the cream, soak the raisins in lukewarm water for half an hour, drain them well, dry them and pass them in a little flour.
Beat the eggs with the sugar with an electric mixer until they are puffy and foamy. Add the ricotta and a pinch of cinnamon. Finally, add the floured raisins and chopped gianduiotti to the cream thus obtained.



Panbrioche with cream dough - Recipes


The accentuated acidity means that it remains soft for a few days.

Ingrediants:
500gr W 300 flour (alternatively, commercial manitoba)
200g milk
135gr sugar
100g butter
2 eggs
100g peeled and lightly toasted almonds
65g lemon
7gr salt
12g fresh yeast

Icing:
icing sugar, a little egg white and lemon juice.
We mix until obtaining a fluid and spreadable mass.

Evening:
Reduce the almonds in flour, dissolve them in 150gr of milk and bring everything to a boil, let it cool.

We restore the weight, dissolve 6 g of yeast, mix 75 g of flour and put everything in the fridge at 5 & # 176.

The next morning, we take the poolish out of the fridge, dissolve the remaining part of yeast in the remaining milk, add 50g of flour and let it swell.

In the meantime, we get the zest from the lemon, we eliminate the albedo (the white part), leaving the pulp alive and whisk everything together with the sugar.

We combine the two pre-doughs, the eggs (reserving one yolk), a handful of flour and start the mixer with the leaf.
Let the dough compact, increase the speed slightly and insert the lemon mass flush, alternating it with dusting of flour and, once everything is finished, add the yolk and salt. We bring in rope.

We combine the butter, barely malleable, in two times, often turning the dough over into the bowl.
Once strung, we assemble the hook and knead at high speed until the veil is obtained.

Round, film and let double the volume to 26 & # 176.

We overturn the dough on the work surface and we give the folds of type 2, we cover them like a bell.


After 15 & # 8217 we shape and transfer to a greased (not floured) mold, brush with egg white.

brush again and bake at 180 & # 176 until cooked.

Just out of the oven, brush generously with the glaze and re-bake for 2 & # 8217 (no longer)


Panbrioche with cream dough - Recipes

IT SEEMS A CLOUD SO MUCH IT IS SOFT, I SEE IT WITH A BEAUTIFUL SPRAY OF NUTELLA. KISSES SABRY

In fact it is really very soft!

It's wonderful. a bomb =)
Well done
It is worth

oh my, what a wonder ^ _ ^ I just refreshed the yeast I just know that I start to knead! beautiful beautiful recipe! a kiss, Ilaria!

Wonderful. It must be incredibly good :) very good.
Flora

wonder. you know I've been looking for a recipe like this for a long time. you're adorable. I copy it and can't wait to try it. congratulations also for the extraordinary photos & quot!

Too kind! If you try it let me know what you think!

I understand Letizia, when you find the right recipe for you you just can't change. and this is absolutely worth testing ^ _ *

Wow Letizia !! Beautiful and must be very good !! A big kiss !!

Hi Letizia, you're right, you can't change a winning recipe. Your panbrioche is gorgeous, congratulations indeed.

Buonooo the panbrioche and yours is gorgeous. I do it too often but with jam I have never tried it. I usually do it with dulce de leche, because I love caramel. :) Congratulations on the blog

Good with caramel, who knows how greedy it is! Thank you very much for the compliments!


Panbrioche with cream dough - Recipes

I like to observe. wherever I am I cannot avoid observing what surrounds me. anything from a tree that changes clothes as it changes seasons to car license plates, just to give you an example, but most of all I love people watching! Without being intrusive. and without wanting to do other people's business. I just like studying people and the dynamics between them.
Like the couple in the park at noon! They walk hand in hand and their eyes are in love like two teenagers. They are close together, it seems they want to get into each other's skin. but only halfway. yes, because when they arrive in the area visible from the road, the two move away slightly and continue chatting and probably whispering that they love each other, but they do it as if they were two colleagues walking absently. but then the path continues and when I see them arrive again where no one can see them, they are still close to each other, heedless of the world and heedless of me. that invisible I remain on my bench and continue to observe. and to dream.

This panbrioche is also a dream!
Recipe seen by Martina whom I thank infinitely! As soon as I read it I decided that I would do it and with very little work you get an excellent result. Try it!

Panbrioche without dough
Ingredients for two disposable aluminum loaf pans:
500 g of Manitoba flour
200 g of cold melted butter
150 g of water at room temperature
4 medium eggs at room temperature
120 g of clear acacia honey
40 g of sugar
grated peel of an orange
the tip of a knife of natural vanilla extract
4g of salt
7g dry brewer's yeast (or 12g cube brewer's yeast)

beaten egg and brown sugar x sprinkle


Preparation:
In a large container, mix the eggs with the melted butter, the water, the honey, the salt and the sugar and the herbs. Mix the flour with the dry yeast and then pour it all over the liquid mixture. With a fork, mix until the mixture is smooth and homogeneous. Cover the container with its lid or plastic wrap and let it rest for two hours at room temperature. Then transfer the container to the fridge on the coldest shelf and leave it there for at least 24 hours and up to 5 days.
I kneaded on Wednesday evening and resumed the dough on Friday after lunch.
After the rising time in the fridge, take out the container, flour the work surface well, dust the dough with flour and pour it onto the work surface. Divide the dough in half (each of about 600 gr) and then each half into 4 pieces (it will be about 8 pieces of 150g). Now here we should give the dough some folds, I simply reworked and rolled each piece tightly and then put in the molds to rise.
The molds must only be greased, without flour.
Now put the molds in the oven with a saucepan of boiling water, so that steam is formed inside the oven ... From time to time, when the water in the saucepan has cooled, boil it again and put the saucepan back into the oven. ..
Let the brioches rise until they reach the edge of the molds. It took me about three hours. At this point, brush the surface of the brioche with beaten egg and then sprinkle with brown sugar. Bake at 180 & # 176 for 20-25 minutes.


Sweet panbrioche by Fulvio Marino | Recipe of E & # 8217 Semper Mezzogiorno

The Brioche Pan Dolce is a recipe of the master baker Fulvio Marino proposed during the transmission & # 8216E & # 8217 Semper Mezzogiorno & # 8217 by Antonella Clerici. It is very soft, delicious and perfect to be enjoyed both in a simple version and filled with creams and jams. Let's see together how to make it happen!

Ingrediants

20 gr of brewer's yeast
150 gr of mother yeast
300 gr of butter
1 kg of strong flour type 0
5 eggs (about 300 g)
300 grams of water
140 grams of sugar
20 gr of salt

Preparation of the panbrioche

To make this dessert, start by refreshing the sourdough and taking the amount required for the recipe. Take a kneading machine and pour in the flour, the mother yeast (if you don't have it, continue adding only the brewer's yeast), followed by the brewer's yeast, eggs, sugar and salt.

Knead for about 15/20 minutes until the mixture is smooth and homogeneous. Finally, add the soft butter into chunks, a little at a time and incorporating it completely. At this point cover the dough and let it rise at room temperature until doubled, therefore for about an hour and a half.

Take the dough again, knead it briefly on a pastry board to obtain three strands. Make a braid and let it rise again for an hour and a half. After the necessary time, preheat the oven in static mode to 180 degrees. Gently brush the surface of the panbrioche with the beaten egg and cook for 20 minutes. When it is golden brown, take it out and let it cool, then enjoy!


SWEET Cream Brioche Braid with soft RECIPE

SWEET Cream Brioche Braid with soft RECIPE perfect for breakfast and also simple to make.

The small croissants o large are always my favorites to make a good breakfast, in fact accompanied by a coffee or to a cappuccino they guarantee a perfect start to the day.
This time I made one bigger brioche which I then garnished with the cream and gave it the look of a mega braid.
The result was crazy, greedy and the mega brioche in the shape of a braid with lots of custard above disappeared in less than 10 minutes. My family enjoyed it very much!
There Cream braid it is perfect for example if you have a snack to prepare for many people, you can fill it with anything and not just with custard .
There recipe is the classic of a brioche bread and it is very simple to make, it is a leavened dough that will take you a short time. We do the cream brioche braid you will see that softness.


Video: PAN BRIOCHE SOFFICISSIMO DA COLAZIONE Crema e Amarene Breakfast Brioche Bread (May 2022).