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Brioche tressée aux noix
Temps de préparation : 100 à 110 minutes
10 portions
Ingrédients
1 dé (42 g) de levure de boulanger
150 ml de lait tiède
500 g de farine
50 g de sucre
1 sachet de sucre vanillé
1 pincée de sel
100 g de beurre ramolli
1 œuf
100 g de cerneaux de noix hachés
Dorure
Lait
Préparation
Délayer la levure en la mélangeant au
lait tiède. Ajouter la farine, le sucre, le
sel, le beurre et l'œuf et pétrir jusqu'à
obtention d'une pâte onctueuse. Faire
lever à couvert au four à 35°C, Chaleur
sole-voûte pendant 30 à 40 minutes.
Incorporer les noix hachées à la pâte.
Diviser la pâte en 3 rouleaux de 40 cm
environ. Former une brioche en tressant
ces trois rouleaux et placez-la sur un
plat multi-usages/plat Crousti-chef per
-
foré. Faites lever à couvert dans le four
à 35°C pendant encore 20 minutes en
mode Chaleur sole-voûte.
Badigeonner le pain de lait et le mettre
à cuire.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va
-
peur
Aut§
Température 160–180 °C
Quantité d’eau env. 150 ml
Niveau 2
1ère diffusion de
vapeur
automatique
Temps de cuis-
son
30-40 minutes
Recettes
144
144


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