About this recipe
To see well all the steps to form the Cremonese Brioche (almost until the end) you can look at the recipe of French Brioches with Dried Tomatoes and Cheese and Cilantro Cream of Pizzaforbreakfast or buy my book Il pane fatto in casa (where you will find many other recipes and ideas on bread).
- 25g fresh yeast (o 1 pack active dry, rapid-rise dry or instant yeast)
- 250g milk
- 80g sugar
- 500g flour
- 2 eggs
- 50g butter
- 1 teaspoon of salt
- granulated sugar to decorate
Break up the yeast and pour it into a bowl with milk and sugar, then add half the sifted flour, 1 egg and the rest of the flour. Then add the soft butter into small pieces and then complete with the salt.
You can also do this with the kneader: melt the broken yeast with milk and sugar in the mixing bowl with the leaf, then add half of the sifted flour, 1 egg and the rest of the flour. Then add the soft butter into small pieces and then complete with the salt. Knead until a smooth and elastic dough is formed, form a ball, place it in a bowl, cover with plastic wrap and leave to rise in a warm place for 2 hours.
Divide the dough into about 10 pieces, form small balls, then take one at a time and and squeeze it about a third of its height between the thumb and the index getting a shape that resembles a pear.
Place the piece of dough shaped like this on the work surface and make a hole in the center of the larger part. Turn the smallest part of the dough and let it go from below through the hole. Then make it come out on the other side. Place it back on the work surface and make 5 equidistant cuts on the edge, coming almost to the central ball.
Arrange the obtained cremonesi well apart on a baking sheet and leave them to rise again for 1 hour covered with cling film. Then brush them with the remaining beaten egg, sprinkle them with the granulated sugar and bake them in the oven at 180 ° for 20-25 minutes.
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