Delicious brioches filled with salted caramel and spreadable cream, covered with a coffee crust.
Heat the milk, butter, sugar, and salt in a small saucepan until the butter melts.
Add the eggs and mix well to combine all the ingredients.
Mix the flour with the yeast, gradually pour in the liquid mixture, and knead the dough until smooth.
Form a ball and let the dough rise until doubled, covering it.
After rising, deflate the dough and shape into balls of about 45-50 g. Fill with frozen spreadable cream or caramel.
Shape the balls, place them in a greased muffin tin, and let rise for another 30 minutes.
Prepare the topping: melt the butter, pour it into a mixer, add flour, sugar, and coffee, blend until creamy.
Transfer the mixture into a piping bag and decorate the surface of the balls.
Bake at 180°C for about 30 minutes, checking for doneness.
Mini saucepan
Store in an airtight container for 2-3 days.
Serve with an espresso coffee or a hot beverage.
Italia, Veneto
| Energy (kcal) | 312.49 |
| Carbohydrates (g) | 42.43 |
| of which Sugars (g) | 13.35 |
| Fat (g) | 13.49 |
| of which Saturates (g) | 7.48 |
| Protein (g) | 7.55 |
| Fiber (g) | 0.92 |
| Sale (g) | 0.07 |
