TuttaFrutta-Brio Brioche Salata

Iginio Massari TuttaFrutta Brio

Ingredients

Basic recipe

Make a sourdough starter with:

  • Milk at 30°C g. 200
  • Strong Flour g. 200
  • Brewer’s yeast g. 40

Leave the dough to triple in size at 28°C

Separately mix together:

  • Strong Flour g. 1000
  • Butter at 2°C g. 750
  • Sugar g. 60
  • Eggs g. 600
  • Salt g. 20
  • Cesarin TuttaFrutta or LWA Vegetables g. 150

Recipe with addition of natural yeast

Make a sourdough starter with:

  • Natural ready to use yeast g. 250
  • White flour type 00 g. 1000
  • Butter g. 350
  • Honey g. 60
  • Eggs g. 600
  • Salt g. 20
  • Brewer’s yeast g. 40
  • Cesarin TuttaFrutta or LWA Vegetables g. 150

Recipe

Ricetta base:

When the mixture separates from the edge, add the dough, work the pastry until it becomes clear and elastic. Put the pastry in the refrigerator until it stabilizes (a day). Use: Take the pastry from the refrigerator and let it rest at room temperature for an hour. Spread a strip of puff pastry 1.5mm thick and dab pieces of TuttaFrutta or LWA Vegetables at intervals across it. Spread the pastry in squares of the same length and breadth with a thickness of 3 mm. Make a roll of 14/16 cm diameter and place it in the refrigerator. Once it has hardened, cut slices of 30g and put them first on the tray and then in the retarder-prover to rise. Cook at 220°C for 4/5 minutes. The pastry should remain soft to be filled and then paired.

Filling for desserts: TuttaFrutta Cesarin Mixed into the custard (one or two references)


Recipe with addition of natural yeast

Mix the ingredients together, when the mixture separates from the edges add the brewer’s yeast. Continue to mix until an extremely smooth mixture with a fine structure is obtained. Keep in the freezer at - 14°C covering it with cellophane. Use: Remove the pastry from the freezer and let it stay at room temperature for an hour. Give it three simple turns with the butter. Let the pastry rest in the refrigerator for an hour before starting to mould it. Spread a strip of puff pastry 1.5mm thick Brush it with the egg and place pieces of TuttaFrutta or LWA Vegetables Cesarin on it. Spread the pastry in squares of the same length and breadth with a thickness of 3 mm. Make a roll of 14/16 cm diameter and place it in the refrigerator. Once it has hardened, cut slices of 30g and put them first on the tray and then in the retarder-prover to rise. Cook at 220°C for 4/5 minutes. The pastry should remain soft to be filled and then paired.

Butter for the folds Rolled out butter 200 g.