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This super soft brioche bread has become so popular and will be the best in the neighborhood, everyone will want to steal the recipe from us.

This super soft brioche bread has become so popular and will be the best in the neighborhood, everyone will want to steal the recipe from us.

Soft as a cloud and long and also good to make your mouth water, the brioche that goes crazy on the web also makes it to our tables.

With autumnal flavors and exceptional consistency, the best dessert of the moment is an easy-to-prepare fermented product. In fact, this super soft bread is so popular and will be the best in the neighborhood, everyone will want to steal the recipe from us.

It would be impossible to resist! Starting the day with this super soft brioche is priceless, and even netizens note that surfing the net every day sharing, trying, and trying again this simple and truly delicious seasonal recipe.

In fact, people on the Internet are always searching for delicacies. It was recently awarded by users as well The delicious pie without pastries is prepared in just 20 minutes This is one Creamy and delicious parmigiana will instantly conquer friends and relatives.

secret ingredient

The success of this fermented product lies in the special, seasonal ingredient that gives each dessert that unique flavor that appeals so much to young and old.
We’re talking about a pumpkin, and Code The autumn. It is a delicious vegetable rich in natural antioxidants such as vitamin A.

At this point we just have to hook the apron and get to the stove.

This super soft brioche bread has become so popular and will be the best in the neighborhood, everyone will want to steal the recipe from us.

To make a wonderful pumpkin brioche, we will need:

  • 3 eggs;
  • 200 g of pumpkin pulp.
  • 300 g of flour 00;
  • 250 g of Manitoba flour;
  • 15 grams of brewer’s yeast;
  • 60 grams of sugar
  • 150 grams of butter
  • sell qb
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Procedure

First, we cut the pumpkin into small pieces and put in the oven at a temperature of 190 degrees for half an hour.
Meanwhile, put the sifted flour in a bowl, then the sugar and the crumbled yeast. Mix and then add the cooked and mashed pumpkin pulp. Mix well and add eggs one by one. Keep stirring and pour in the milk as well. Then add butter and a pinch of salt as well.

At this point, the dough should rest for 6 hours, cover with a cloth and put in the refrigerator.
Then divide the dough into three equal parts. Using your hands quickly, make 3 sausages from the dough to weave together. At this point, let it rest in a baking tray covered with baking paper for another two hours.
Then, before baking, grease the surface with an egg yolk mixed with a little milk. Cook at 180°C for about 30 minutes. Before serving, it is recommended to sprinkle a light layer of powdered sugar.

deepen

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