home Bakery products Various pastries Brioche Brioche buns from Adriano Continisio (La Brioche de Adriano Continisio)

Brioche buns from Adriano Continisio (La Brioche de Adriano Continisio)

Brioche buns from Adriano Continisio (La Brioche de Adriano Continisio)

Category: Yeast bread
Brioche buns from Adriano Continisio (La Brioche de Adriano Continisio)

Ingredients

Dough:
dry yeast 8 g
milk 60 g
wheat flour c. from 40 g
sugar 15 g
Dough:
dough all
wheat flour c. from 510 g
eggs 2 pcs
yolks 2 pcs
mashed potatoes 150 g
sugar 135 g
salt 10 g
butter 100 g
olive oil 30 g
vanilla sugar 10 g
zest of 1 lemon 1 tbsp. l
Additionally:
yolk 1 PC
water or milk 1 tsp

Cooking method

  • Boil the potatoes until tender and puree. Boil the milk and leave to cool.
  • Dough:
  • Mix yeast (I have a saf moment) with flour, add warm milk and sugar, mix so that there are no lumps. Tighten the container with foil and leave the dough for 20-30 minutes until the volume increases by two to two and a half times.
  • Dough:
  • Beat eggs and yolks a little, mix with half the flour, knead a little.
  • Add sugar, vanilla sugar, leftover flour, mashed potatoes and zest (not added). At the end of the batch, gradually add softened butter and olive oil, stirring thoroughly after each addition. Knead for a long time, until a smooth elastic state, until the dough begins to lag behind the walls of the bucket or mixer bowl. Fermentation for 60-90 minutes in a warm dough (I have 90 minutes).
  • Put the dough on the table, knead and fold it: stretch it into a cake and wrap the edges towards the center, sip slightly, leave for a few minutes.
  • Divide the dough into 15-16 equal portions and form into buns. I made simple round buns.
  • Place on a baking sheet lined with baking paper, seam side down, at a considerable distance from each other. Proofing under the foil for 60 minutes.
  • Before sending to the oven, grease the buns with a mash of yolk and water (or milk).
  • Bake with steam at 190C (convection 170C) degrees until tender for about 20-25 minutes.
  • Brioche buns from Adriano Continisio (La Brioche de Adriano Continisio)
  • Brioche buns from Adriano Continisio (La Brioche de Adriano Continisio)
  • Brioche buns from Adriano Continisio (La Brioche de Adriano Continisio)
  • Brioche buns from Adriano Continisio (La Brioche de Adriano Continisio)
  • The buns are weightless, very soft, fluffy and fragrant. Try it!

Note

The original recipe is here: 🔗
A translation of the recipe was made and posted by Eliabel: 🔗

MariS
Such fluffy and delicious buns Man!
I never doubted that you are the author of this miracle. And the pictures are beautiful - I want to watch and watch ...
Omela
Quote: MariS

I never doubted that you are the author of this miracle.
similarly !!!!! Manyash, the rolls are masterpiece !!!
lu_estrada
Wonderful buns from the past!
SanechkaA
as always - great and surprising for me, I was sure that brioche is a sweet roll, preferably with cream and you have such an interesting option, especially since my family loves potato dough
Vitalinka
Oh what buns! And the basket, and the photo is wonderful!
Sonadora
GirlsThank you all very much! I really liked these rolls, thanks to mashed potatoes they are very soft and delicious to the point of obscurity, which is fraught with the figure. Only I got them ... distracted and overexposed a bit.

Quote: SanechkaA

as always - great and surprising for me, I was sure that brioche is a sweet roll, preferably with cream
Sanechka, and the recipe?
I have a recipe for brioches from Bertine, I even baked it once, but I won't, it didn't work out.
SanechkaA
Sonadora
Sanechka, nope, did not register there.
Quote: SanechkaA

can I give a link here?
Better yet, a recipe and a photo.
SanechkaA
Marina, I can’t take a picture myself.

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