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

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