The nastrin home made they are puffed brioche, fluffy inside and slightly crispy on the edges exteriors, reminiscent of the famous and delicious snacks of childhood. Ideal to enjoy at breakfast, accompanied by a cup of milk or tea, they are also excellent for a delicious and authentic snack: they will win over children and beyond.
To prepare them, let’s start with donkey peeling, which will be spread out in a rectangle and left to rest. Thus, we are dedicated to the dough of Brioche, we let rise and we move on to the peeling. Finally, we form the ribbons and bake for 15 minutes.
We use a quick peel method. However, make sure you have a few hours to go through the brioche dough well and fold the yeast dough several times: just follow the steps described to obtain ribbons that are the envy of manufacturers.
If you are looking for other ideas for making brioches and pastries, try the recipe for pangolin Where sweet puff pastry rolls.
How to make homemade ribbons
To prepare the ribbons, start preparing the butter for peeling: place the butter between two sheets of parchment paper and press it with a rolling pin into a rectangle of 20 x 15 cm. Leave the butter to sit for a few hours, or even overnight. After putting the rectangle of butter in the fridge, dedicated to the brioche dough. In a bowl, mix the fresh brewer’s yeast with the honey, warm milk, vanilla extract, salt, eggs, orange zest and sugar, and mix the mixture with a fork. 1.
2nd step
2nd step
To prepare the ribbons, start preparing the butter for peeling: place the butter between two sheets of parchment paper and press it with a rolling pin into a rectangle of 20 x 15 cm. Leave the butter to sit for a few hours, or even overnight. After putting the rectangle of butter in the fridge, dedicated to the brioche dough. In a bowl, mix the fresh brewer’s yeast with the honey, warm milk, vanilla extract, salt, eggs, orange zest and sugar, and mix the mixture with a fork. 1.
Add the flour and knead with your hands: you will have to obtain a compact and homogeneous dough 2. Place the dough in a lightly greased bowl and let rise for 1 hour or until doubled in size.
After the time necessary for rising, add 40 grams of softened butter to the dough 3.
Step 4
Step 4
Add the flour and knead with your hands: you will have to obtain a compact and homogeneous dough 2. Place the dough in a lightly greased bowl and let rise for 1 hour or until doubled in size.
Roll out the dough into a rectangle of 20 x 40 cm and spread the pieces of candied orange on the surface, making them adhere well using a rolling pin. 4.
At this point, take the pastry butter, place it on one side of the dough and fold the two outer edges of the dough to seal it inside the dough 5.
Step 6
Step 6
After the time necessary for rising, add 40 grams of softened butter to the dough 3.
Roll out the dough and fold the two extreme sides inwards 6.
Then, turn over the rectangle of dough and repeat the operation three times: you should obtain a loaf of puff pastry seven.
Step 8
Step 8
Roll out the dough into a rectangle of 20 x 40 cm and spread the pieces of candied orange on the surface, making them adhere well using a rolling pin. 4.
Cover it with plastic wrap, let it rest in the fridge for 30 minutes and cut it into slices 8.
Twist the slices to form ribbons and make a small incision at both ends. In a small bowl, beat the egg and brush it over the ribbons, then decorate the ribbons with brown sugar 9.
Step 10
Step 10
At this point, take the pastry butter, place it on one side of the dough and fold the two outer edges of the dough to seal it inside the dough 5.
Bake the buns, first at 190°C for 10 minutes, then at 180°C for another 5 minutes ten.
Homemade ribbons are ready to enjoy 11.
storage
The homemade ribbons they are kept at room temperaturecovered with a tea towel or closed in a bell for cakes, for 2-3 days.
Sursa articolului in engleza: Homemade ribbons: the recipe for soft and puffed brioches – Tale Of Travels