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BRIOCHE BREAD

with cream and orange

by Tommaso Foglia

HULALÀ ALLROUND DUETTO

1 pan brioche

Ingredients

For the brioche bread:

300 g of 00 flour
120 g eggs
130 g soft butter
50 g Hulalà Allround Duetto
25 g caster sugar
8 g brewer’s yeast
2 g fine salt

For the topping:

50 g Hulalà Allround Duetto
200 g orange marmalade

Hulalà Allround Duetto

Preparation

For the brioche bread:

Using the dough hook.in a stand food mixer, combine the flour, the yeast dissolved in the warm Hulalà Professional Duetto, sugar and eggs. Leave to set for 3 minutes. Add the salt and then the butter in 3 stages until everything is absorbed. Process for about 10 minutes until you obtain a smooth and fairly tough dough. Cover the dough and leave to double its volume in a warm place for about 2 hours at 28°C.

Knead the dough with your hands and make it smooth, giving it an elongated salami-like shape and place it in a buttered 26 x 11 cm plum-cake mould. Brush the surface with a spoonful of Hulalà Professional Duetto and cover it with cling film. Leave to rise for another 2 hours or until the dough reaches the edge of the mould. Cook at 170°C for approximately 35 minutes. Turn it out and allow to cool. Cut it into slices of approximately 8 x 3 cm and put it on a hot griddle for 1 minute on each side.

For the topping:

Whip the previously refrigerated Hulalà Professional Duetto. Place a spoonful of cream in the centre of the plate, insert a spoonful of orange marmalade in the centre and arrange the slices of griddled brioche bread around it.