A spongy and aromatic brioche with Pago de Valdecuevas Extra Virgin Olive Oil and citrus notes of lemon and orange. Perfect for a special breakfast or snack, well worth the time invested!
Preferment:
- 165 g strong flour
- 80 g milk
- 3 g fresh yeast
Final mass
- 2 eggs M
- 120 g sugar
- zest of half a lemon and half an orange
- all the Preferment
- 150 g of strong flour
- 3 to 4 g of salt
- 50 g EVOO Pago de Valdecuevas
Elaboration:
Today we prepare a delicious brioche with our Pago de Valdecuevas Extra Virgin Olive Oil. We will add citric notes of lemon and orange to the dough, which combine very well with the fruit and nutty aromas of the oil.
The preparation requires some patience and time but it is certainly worth it because we will have a wonderful breakfast or snack option.
Let’s get to it. We advise you to use a kneading robot because the kneading of this type of dough is complicated.
We will begin by preparing the preferment (sponge). To do this, place all the ingredients in the bowl of the mixer and knead until a homogeneous dough is obtained. Form a ball and let it rest for 3 hours at room temperature (22 degrees approximately), until it almost triples in volume.
After this time we elaborate the final dough. In the bowl place the eggs, sugar, lemon and orange zest and beat lightly. Chop (mince) the preferment and add it to the bowl. Add the flour and salt and run the mixer at low speed for 15 to 20 minutes, until the dough “knots” on the hook.
Release the dough from the hook, turn the speed back to low and add the Pago de Valdecuevas little by little so that the dough does not become saturated. Once all the oil has been added, knead for about 15 minutes more until the dough is smooth and elastic.
We make a ball and leave it in an oiled bowl for half an hour at room temperature. After this time we put the dough in the refrigerator until the next day.
The next morning we take the dough out and leave it for 10 minutes until it warms up. We divide it into three parts and make three balls. Let them rest for a few minutes and stretch them in an elongated shape. We roll each of the parts without exerting too much pressure and place them in the paper-lined mold so that the ends of the rolls touch the edge of the mold.
Let it ferment for another 3 hours approximately until it has grown by 2.5 times its size.
Preheat the oven to 180°C up and down heat. Brush the brioche with egg beaten with a little milk and bake for 16 minutes. It is important to generate steam for cooking. To do this we place a tray at the bottom of the oven with hot water.
Allow to cool and keep wrapped in film to maintain humidity. And enjoy!
a recipe from @sara
