Difficulty: easy
Preparation time: 10 min
Cooking time: 10 min
Rest time: 2h30min
Servings: 6 pcs
Ingredients:
- 50 g of Ruggeri spelt flour
- 50g vanilla oat flour
- 10 g of sourdough with Ruggeri yeast
- 60 ml of warm water
- 10 ml of oil
- 1 teaspoon stevia or other sweetener
- strawberry and cherry jam
Procedure:
In the planetary mixer with the hook, place the flours, sugar, yeast and oil, turn on and start kneading, then pour in the water a little at a time.
Work the dough until it comes together, then form it into a ball and let it rest until it doubles in volume, about 1 hour, 1.5 hours.
Now roll out the dough to obtain a circle of 25 cm in diameter, cut 6 wedges. Place a little jam in the center of the long side, now roll each wedge on itself, starting from the widest part, so that the tip is in the center of the brioche.
Place all the brioches on a baking tray with baking paper and leave to rise for about 1 hour covered, then brush them with milk in a preheated oven at 200° for 12 minutes.
Once cooked, remove from the oven and leave to cool.
