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Brioche dolci con glassa e granella di zucchero

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Published on Nov 1, 2014

Video ricetta su come preparare le Brioche dolci con glassa e granella di zucchero, ideali per colazione e merenda.
INGREDIENTI
(per 12 brioche da 85g)

LIEVITINO
100g -farina Manitoba
60g -acqua
25g -lievito compresso (lievito di birra)

IMPASTO
-Lievitino (o 180g di Pasta Madre)
100g -farina Manitoba
300g -farina "00"
120/150g -acqua (circa)
100g -tuorli d'uovo
75g -burro
60g -zucchero semolato
20g -miele o malto
5g -sale
-vanillina o bacca di vaniglia
-scorza di limone e arancia

GHIACCIA
-200g zucchero semolato
-80g mandorle pelate
-30g nocciole tostate
-10g pinoli
-20g liquore all’amaretto
-50/60g albumi d’uovo (circa)

DECORAZIONE:
-granella di zucchero
-zucchero a velo

COTTURA:
in forno statico a 180-200°C per 10-12 minuti
____________________________________

INGREDIENTS
(12 brioche to 85g)

1° DOUGH "Lievitino":
100g -Manitoba flour
60g -water
25g -brewer's yeast

2° DOUGH:
1° Dough "Lievitino" (or 180g of "yeast base")
100g -Manitoba flour
300g -wheat flour "00"
120-150g -Water (approx.)
100g egg yolks
75g -butter
60g -caster sugar
20g -honey or malt
5g -salt -vanilla extract or vanilla bean -lemon zest and orange zest

ICING:
– 200g caster sugar
– 80g blanched almonds
– 30g toasted hazelnuts
– 10g pinenuts
– 20g amaretto liqueur
– 50-60g egg whites

DECORATION:
-powdered sugar
-granulated sugar

COOK:
bake at 180-200°C for 10-12 minutes

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