Sweet brioches with potato

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare Bread Line type-0 Manitoba flour300g
Le Gustose potatoes150g
beer yeast10g
salta pinch

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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