Brioche pandoro with milk cream

Preparation

1. STEP 1 OF 10

   Prepare the milk cream by bringing all the ingredients to a saucepan cold and transferring to the heat, cooking until boiling.

2. STEP 2 OF 10

   Transfer the cream to a cold plate and let it cool with cling film in contact.

3. STEP 3 OF 10

   Combine milk and egg to obtain a uniform mixture.

4. STEP 4 OF 10

   In a stand mixer with the paddle attachment, work the flour with the yeast and half of the milk and egg solution.

5. STEP 5 OF 10

   Once absorbed, add sugar, salt, and the remaining liquids a little at a time.

6. STEP 6 OF 10

   Replace the paddle with the dough hook and incorporate the soft butter one piece at a time.

7. STEP 7 OF 10

   When the dough is uniform, give it a round of folds and let it rise until doubled.

8. STEP 8 OF 10

   Divide the dough into portions of about 170 g, form balls, and let them double again in the molds.

9. STEP 9 OF 10

   Brush the surface with an egg and milk solution and bake in a hot oven at 180°C for about 15 minutes.

10. STEP 10 OF 10

    Let cool slightly, cut, and fill with the cold milk cream.

Suggestions

• Stand mixer

• Saucepan

• Bun molds

General Information

Analysis

Macronutrients (100 gr)