Sweet Bread
INGREDIENTS
FERMENT
150 g of flour
75 ml of milk
25 g of yeast
DOUGH
400 g of bread flour
275 g of yeast
125 g of Milkaut Profesional Butter
100 g of sugar
75 ml of milk
15 g of honey
10 g of salt
3 eggs
vanilla essence as needed
lemon zest as needed
ASSEMBLY
Milkaut Profesional Dulce de Leche for Pastry as needed
pastry cream as needed
icing sugar as needed
MILKAUT SOLUTIONS
PROCESS
FERMENT
Mix all the ingredients in a bowl, cover and keep in the fridge for at least 2-3 hours.
DOUGH
Mix all the ingredients, including the pre-ferment, except for the Milkaut Profesional Butter, and knead until smooth. Add the Milkaut Profesional Butter at room temperature and knead until all the butter is incorporated and the dough doesn’t stick to the table.
Let it rest, covered, for 20 minutes.
Remove the gas from the dough, portion and roll the dough in 50-60 g pieces. Put in a greased oven tray and let proof until double the size. Bake at 180 °C for 20 minutes approximately.
ASSEMBLY
Once cold, cut the sweet breads diagonally and fill with pastry cream or Milkaut Dulce de Leche for Pastry. Decorate with icing sugar.
TAGS
MILKAUT SOLUTIONS
