Ingredients

For the brioches

225 g of W360 / 380 flour
45 g of butter
45 g of sugar
1 egg
2 egg yolks
37 g of milk
2 g and a half of salt
12 g of fresh brewer’s yeast, grated zest of 1/2 lemon

For the almond crumble

50 g of sugar
50 g of shortcrust pastry flour
50 g of almond flour
50 g of butter
50 gr of egg white

Procedure

Take a bowl with lukewarm milk where you are going to add the zest of half a lemon and the crumbled yeast, mix so that it melts. In another large container add the flour, sugar, an egg and milk and start mixing everything. Add the egg yolks and butter and continue to mix until the dough is soft and compact. Let it rise for about 2 hours until it has doubled its volume. Meanwhile, prepare the almond topping, put the softened butter, sugar, flour, almond flour and 50g of egg white in a bowl. Stir until all the ingredients are combined well. When the dough has risen, cut it into 6 pieces and form small balls, place them on a baking sheet with parchment paper and let them rise again until doubled. Once leavened, using a pastry bag, decorate the surface with the almond cover, with circular movements. Bake the Venetian blinds at 160 ° and cook for about 20 minutes.

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