Ingredients:
- 250 g of 00 flour
- 250 g of strong flour
- 100 g of granulated sugar
- 2 eggs
- 200 g of milk
- 75 g of butter
- 50 g of Ruggeri Dried Sourdough with Yeast
- 1 teaspoon honey
- 1 teaspoon salt
- 1/2 sachet of saffron
- vanilla flavouring or seeds of half a pod
- egg and milk, for brushing
Procedure:
In a mixer, put the sifted flours, the warm milk mixed with the yeast, the honey, the sugar, the vanilla flavoring, knead and when they are well blended together, add the eggs 1 at a time, the salt, the saffron dissolved in very little water, the butter in pieces. The dough will be very elastic, knead until it is smooth and completely stringy, the dough will come away from the sides. Once ready, place the dough to rise in a bowl covered with cling film, until it doubles in volume. After the time has passed, form the brioches, weighing pieces of about 90 g each, from which to obtain pieces of 15 g for the top of each. First shape the large "ball", rolling out the dough and rolling it horizontally on itself, fold in the same way vertically, close into a ball. Do the same with the small one, making it slightly conical, to be placed on top of the large one, in which a hollow will have been made. Place well spaced on baking sheets lined with baking paper. Leave to rise again covered or in the oven turned off until doubled in volume and before baking brush with beaten egg and milk in equal parts. Bake in the oven at 180°-190° C for about 15 minutes. Let it cool on a rack and serve filled with a good homemade ice cream.
