The
Dried Sourdough with Ruggeri Yeast is a
dry sourdough with all the properties of the live one. Ideal for bread and pizza, it is perfect
for all "leavened" recipes , therefore also for this
sugar brioche from "Peccati di Dolcezze".
Soft and fragrant , brioches with sourdough conquer for their simplicity.
Ingredients
- 550 g of strong flour
- 150 gr of water
- 50 ml of milk
- 130 g of sugar
- 50 gr of Ruggeri Dried Sourdough with Yeast
- 80 ml of seed oil
- lemon and orange peel
- 2 eggs + 1 yolk
- 1 pinch of salt
For the surface
- granulated sugar to taste
- 1 egg yolk + milk
Preparation
Make the yeast with the dried sourdough, water, 100 g of flour and 50 g of sugar. After letting it rest for 1 hour, put it in the mixer and add 300 g of flour, the aromas, the sugar, the milk and the eggs one at a time, alternating with the flour, finally the oil and a pinch of salt. The flour is always indicative based on the type and brand.
You should get a soft, non-sticky dough. Once it has risen for 2 hours, form brioche into the desired shape. Braids are their ideal shape. Alternatively, form knots: form long cylinders and tie a soft knot and leave to rise again until doubled.
Turn the oven on to 170°. Once the brioche are puffed up, brush with egg yolk and beaten milk and sprinkle with plenty of granulated sugar. Bake the brioche with sourdough for 10 minutes.
