CucinaItaliana

INGREDIENTI ~ INGREDIENTS:

IMPASTO BIANCO:

6 glievito di birra fresco (o 80 g lievito madre)
125 mlacqua (tiepida)
30 gzucchero
250 gfarina per dolci (+ q.b.)
30 gburro (a pz, a temperatura ambiente)
4 gsale

IMPASTO AL CACAO:

6.5lievito di birra fresco (o 87 g lievito madre)
125 mlacqua (tiepida)
30 gzucchero
225 gfarina per dolci (+q.b.)
25 gcacao amaro in polvere
30 gburro (a pz, a temperatura ambiente)
4 gsale
1 pizzicocannella in polvere

WHITE DOUGH:

6 gFresh brewer’s yeast (or 80 g of sourdough)
125 mllukewarm water
30 gsugar
250 gcake flour (+q.s.)
30 gbutter (cut in pcs, at room temperature)
4 gsalt

CACAO DOUGH:

6.5 gFresh brewer’s yeast (or 80 g of sourdough)
125 mllukewarm water
30 gsugar
225 gcake flour (+q.s.)
25 gcocoa powder
30 gbutter (cut in pcs, at room temperature)
4 gsalt
cinnamon (a pinch of)

PROCEDIMENTO 〜 DIRECTIONS:

Per la ricetta seguite il video ☝︎
– spennellare le brioche con uovo e latte sbattuti prima di infornare le brioche;
– infornare in forno preriscaldato a 180°C per 20 minuti circa;

Gustare a piacere.

〜

Follow the video for the recipe ☝︎
– brush the brioche with beaten egg and milk before baking the brioche;
– bake in a preheated oven at 180 °C for about 20 minutes;

Taste as desired.