Eggless Rice Milk Brioche | Arifa Organic Flour and Dried Sourdough

Recipe for " Sins of Sweetness "

A recipe with vegetable milk , for soft and delicious rice milk brioche. "Peccati di Dolcezze" has chosen two delicate and neutral Ruggeri flours , perfect for sweet recipes: Arifa organic flour and the Stone-ground Soft Wheat Flour. The Dried Sourdough - with the same properties as live sourdough - makes the dough rise more and is also perfect for leavened desserts !

Ingredients

• 300 g of Ruggeri Stone Ground Soft Wheat Flour
• 200 gr of Arifa Organic Flour
• 5 g of Ruggeri Dried Sourdough with Yeast (15 g in winter)
• 250 g of rice milk
• 50 g of extra fine granulated sugar
• zest of 1 lemon and 1 orange
• 100 g of butter

For the icing

• 40 g extra fine granulated sugar
• water to taste
• sugar granules

Procedure

Prepare a pre-dough with milk, yeast, 10 g of sugar and 100 g of soft wheat flour. Once ready, let it rest for 40 minutes. Add the remaining flour, sugar and citrus zest. Work the dough and add, little by little, the butter in small pieces as the mixer does its job. Continue to string the dough until all the butter is used up. Turn the dough over in a ceramic bowl covered with film for 1 hour. After the time has passed, form 50 g. pieces of dough and form the braids. Place the braids on a baking tray lined with baking paper and cover with cling film. Refrigerate for 8 hours, then remove them from the fridge for 1 hour (in summer) and 2 hours (in winter). Before baking the rice milk brioche, brush with icing and granulated sugar and bake until golden brown at 180°.