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Good morning friends, today ‘Venetian’ with cream for breakfast. Soft and filled with cream, granulated sugar and the addition of cream inside which doubles the gluttony. A surprising result for softness and lightness, prepared with thermomix in a few minutes will be a pleasant discovery … and breakfast!

Production time: 30 minutes + leavening
Degree of difficulty (from 1 to 5): 3

Ingredients for 8 brioche

For the dough:
250 g of Manitoba flour
80 g of milk
7 g of compressed yeast
1 teaspoon of malt
50 g of sugar
2 of whole eggs
40 g of soft butter
1 lemon zest
1 teaspoon of vanilla
3 g of salt

For the custard
2 of whole eggs
50 g of sugar
15 g of corn starch
10 g of 00 flour
250 g of whole milk
1 pinch of salt
1 piece of lemon peel
1 teaspoon of vanilla extract

Venetian -sweet cut in half with the cream

Procedure to make the Venetian with cream

Insert the flour, the milk where we have dissolved the yeast and the malt in the mug of the thermomix, turn with the blades to speed 4 for 20 seconds. Add an egg with the moving blades, the second in succession, the salt. Knead for 60 sec knead speed.
Add the soft butter with the moving blades a little at a time for another 30 sec. knead speed.
The dough will still be completely untied. Add the aromas and continue with speed 8-9 for 70 sec. at the end of time the dough will be strung and picked up on the blades. If this is not the case, continue at maximum speed for another 15 seconds. The dough is strung, but a little soft, collect and place in a bowl, topping up and rounding, then give a series of folds. Repeat a second after ten minutes and then another 10 minutes, then seal and let rise. After about 90 minutes the dough will be ready, pour on a lightly floured pastry board, fold in a fold of wallet and leave for thirty minutes.

two Venetian ready to be baked

Dissect the dough in equal parts, make round balls and place in baking pan on baking paper, seal and let rise for thirty minutes.
Using a blade, make a spiral cut and with the pastry bag and a thin nozzle insert some cream into the cut, sprinkle with granulated sugar and bake at 170 ° C for about 13 minutes. The brioche must be baked clear so as not to affect the softness.

For the cream
Insert the whole eggs in the bowl with the sugar 3 min. speed 3, add the powders 1 min. speed 4. Insert the milk, the salt and at speed 3 at 100 ° 15 for about. Add the vanilla. Off the thermomix and insert the lemon rind to remove after a few minutes. As soon as it is taken out of the oven, turn the brioche over and add some cream to the center. Sprinkle with icing sugar.
In planetary mix with the leaf with the same insertions, turning from time to time.
The recipe was made by Antonella Audino.

‘Venetian’ with cream ultima modifica: 2019-07-30T11:25:42+02:00 da Marco Spetti
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Venetian with cream
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