Molini Pivetti > NIC chefs recipes > Toast brioche

Toast brioche

TOAST BRIOCHE

INGREDIENTS

FOR PAN BRIOCHE

500g Flour TRITICUM TYPE 1
15g caster sugar
100g whole eggs
70g butter
170g whole milk
15g brewer’s yeast
1 yolk

FOR THE FILLING

2 slices of ham
30g Brie cheese
20g peanut butter
10g raspberry jam
10g yellow tomato ketchup
10g butter for toasting bread

 

PROCEDURE

FOR THE KNEAD

  • Put the flour and milk in a planetary mixer with hook and start the first kneading process at low speed for about 4/5 minutes.
  • After the flour is mixed, add sugar, salt, eggs and start the second kneading process for about 3 minutes.
  • Increase the speed by adding yeast and once the dough is smooth, add butter.
  • Finish the kneading process for another 3 to 4 minutes until the butter is completely absorbed.
  • The dough should be smooth and velvety.
  • Let it rest for about 30 minutes.
  • Break the dough into balls half the size of the baking tin.
  • Leave to rise for about 2 hours and, once doubled in volume, brush with egg yolk and bake at 180 degrees for about 1 hour and 20 minutes.

FOR THE FILLING

  • Cut into slices about 1 cm thick.
  • Spread peanut butter on one slice and raspberry jam on the other.
  • Alternate ham, ketchup and the Brie on the inside.
  • Brush the outside surfaces with butter and toast.
  • Serve warm.

Nazionale Italiana Cuochi (NIC) - RECIPES

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