Our Recipes Sweet brioches with potato
Sweet brioches with potato
Blog: Nella Cucina di Teresa
|Molino Soncini Cesare Bread Line type-0 Manitoba flour||300g|
|Le Gustose potatoes||150g|
Ingredients for the filling/topping
A few drops of Flavorart's Pistacchio Aroma, Fiordifrutta Uva Spina jam by Rigoni di Asiago, 50g Dolcedì by Rigoni di Asiago
Boil the potatoes in lots of hot water for 5 minutes, then remove, peel and puree. Melt the yeast in a little tepid milk, and place in your doughmaker with the flour, the potato puree, the egg, sugar, the Dolcedì sauce, the drops of pistacchio aroma, and the salt; work together until you have a soft and compact dough. Leave to rise until it doubled in volume, for which you need at least 2 hours. Once risen, transfer the dough to your work surface, break off pieces and form into brioche shape. Fill with your Fiordifrutta jam, and place in a lined baking tray. Bake for 20 minutes at 180°C. Once cooked, leave to cool completely, and serve sprinkled with icing sugar.
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