- THE SHOP LIST
- all-purpose flour
- dried brewers' yeast
I won’t say a word about my home-made breakfast, ’cause I already told you all about them a million time.
But (there’s always a but) in a week-end like this one (here in Italy 2nd Novembre it’s a holiday) I want to cuddle myself with something different, something soft that tastes like Sunday morning, even like breakfast in bed, or maybe just a more relaxed breakfast than the ones you’re having on working mornings.
Well, if you’re searching for something like that, then these water brioches are just perfect, especially because you can cut them in half, heat them up and then ejoy them with some butter and jam, butter and sugar (my guilty pleasure) or some chocolate cream (or even just with a piece of chocolate).
Also, these brioches are very low-fat (a fat of your choiche, so they can easily be vegan) and easy to make… Did you just reach for the flour? Well, I’d do so, if I were you.
Have a great week-end!
- Yield: 8 brioches
- Prep: 15 mins
- Cook: 15 mins
- Ready In: 5 hrs 30 mins
- 250 grams all-purpose flour
- 125 ml water
- 50 grams sugar
- 1 pinch of salt
- 30 grams unsalted butter or other fat (oil, lard…)
- 3,5 grams dried brewers’ yeast
- lemon peel or other flavor
- Put in your food processor flour, yeast, water at room temperature, sugar and lemon peel; operate the machine and let it knead for about 8 minutes at minimum speed.
You can knead by hand, too.
- Add the softened butter a little at a time and continue kneading; finish with the pinch of salt. Knead for another 5 minutes or until you have an homoheneous and elastic dough.
- Put the dough in a bowl, cover it with plastic wrap and let the dough rise at room temperature until doubled (about 1 hour).
- Break the rising by lightly kneading with your hands, then cover the bowl and place it the fridge for 3 hours.
- Divide the dough into 60 grams balls (I made 8 of them) and line them on non-stick baking pan (or a regular pan covered in parchment paper). Cover with a cloth and let them rise in a warm place (turned off oven with the light on, for me)
- Once they’ve doubled their size (they’ll take at least one hour) bake in a 356°F (180°C) oven placing the pan on the bottom rack for 5 minutes, then continue cooking for another 10 minutes (maximum) placing the pan on the medium rack.
- Let them cool down and, if you like, sprinkle them with powdered sugar.
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