Brioches sin lácteos – receta básica

Dairy free brioches – basic recipe

Dairy free brioches

Dairy free brioches

dairy free brioches

dairy free brioches

Estos brioches están buenísimos y he repetido la receta, lo cierto es que son ideales en el desayuno, abiertos por la mitad y rellenos de mermelada o crema de chocolate. Prueba a hacerlos y te sorprenderán.

These brioches are delicious and I repeated the recipe, the truth is that they are ideal for breakfast, cut in half and filled with jam or chocolate cream. Try them and you’ll be amazed.

 

 

Receta

Ingredientes:

    (Para 8 o 9 brioches)

      125 ml bebida de arroz
      10 g de levadura fresca
      1 cuch. de harina refinada
      250 g de harina refinada
      2 cuch. soperas de azúcar de caña
      1 cuch. de aroma de flor de naranjo
      1 cucharadita de vainilla en polvo
      2 huevos
      4 cuch aceite de avellana o de colza

    Para decorar:

      Una yema
      Un poco de agua
      Azúcar en trocitos

    Ver la receta en LibredeLacteos.com

 

Recipe

Ingredients:
(For 8 or 9 brioches)

    Rice drink 125 ml
    10 g of fresh yeast
    1 tbsp refined flour
    250 g of refined flour
    2 tbsp sugar cane
    1 tbsp aroma of orange blossom
    1 teaspoon vanilla powder
    1 egg
    4 tbsp canola oil

Topping:

    A yolk
    Some water
    Sugar lumps

Directions:

  1. For the brioches, start diluting the yeast on rice drink warm temperature. Add a tablespoon of flour. Stir until well blended. Put the yeast in a warm place until it ferments, you will see it because it forms a foam.
  2. Mix the flour with the salt, two tablespoons of sugar, two tablespoons of orange blossom scent, a teaspoon of vanilla powder and the canola oil (I helped me kneading with a bread maker but only use the knead option). Beat the egg and add to mixture.
  3. When the yeast has fermented add to the flour mixture and stir until mixed and then knead for a while. The bread machine works the dough during one hour.
  4. Let the mixture stand for two hours covered with a damp cloth.
  5. After that time, knead the dough to remove the gas from the first fermentation and then divide the dough into 8 pieces, doing balls all the same size. Use some flour to facilitate shaping.
  6. Then place the balls on top of baking paper or molds into which you will bake the brioches. Spray some water to keep them wet and let it stand again for another two hours at least.
  7. When it is time to baking, preheat the oven to 180ºC. Beat an egg yolk and mix with a little water to make it easier to paint the brioches. With the help of a kitchen brush paint the visible surface of the brioches and spread a few pieces of sugar.
  8. Bake for 20-25 minutes.


 

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