Easter brioche cake, an incredibly soft and quick leavened preparation! In fact, a clever leavened preparation, without having to wait hours for rising or doing multiple kneadings. In other words, quick Easter brioche can be prepared in 15 minutes
ingredients :
For the clever dough:
Announcement
- 300 ml of milk (lukewarm)
- 50g seed oil
- 1 sachet of instant yeast for savory preparations
- 450 g of 00 flour
- 10 g of salt
- 1 egg
For garnish :
- 3 slices of cooked ham
- 3 slices of cheese (such as Emmental, Fontina, Provolone, etc.)
For the gilding:
- 1 egg yolk
- 2 teaspoons of milk
Tools :
- A shaped cake mold 24 cm in diameter
Preparation:
- To prepare, start by making the milk batter.
- In a bowl, pour the lukewarm milk and add the extra virgin olive oil and the instant yeast for savory preparations.
- Mix everything using a hand whisk and add the 00 flour.
- Knead by hand and also add the salt.
- Continue to knead until you have a smooth, fluffy ball of dough.
- Transfer the ball of milk dough to a lightly floured work surface and divide it into 7 pieces of 130 g each.
- With floured hands, flatten each piece and place a slice of cooked ham and a small piece of cheese in the center.
- Close the piece of dough by pinching the ends with your fingers.
- With your hands, give a round shape, thus forming a small stuffed milk bun.
- Do the same with all the other pieces of dough and you will get 7 milk buns stuffed with ham and cheese.
- Oil a crown-shaped cake mold and place the resulting buns in it
- Brush the surface with a mixture of egg yolk and milk.
- Bake the rustic Easter wreath in a preheated oven in static mode at 180°C for approximately 30 minutes.
- If you notice that the surface is starting to brown quickly, cover it with a sheet of baking paper and continue cooking.
- Remove the cake from the oven and let it cool slightly before unmolding it.