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Wednesday, November 11, 2015

Melon Brioches "panbrioche al melone"

How to make Melon Brioches Recipe "panbrioche al melone" - Preparation time: 20 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

10 Servings

8 cups (1 kg) soft wheat flour
1/2 cup (100 g) sugar
2/5 cup (100 ml) milk, room temperature
10 1/2 oz. (300 g) very ripe cantelope, diced
6 eggs, room temperature
4 tbsp. plus 1 tsp. (40 g) fresh yeast, crumbled
1/2 stick (50 g) butter

Put the flour on a clean work surface and make a well in the center. Dissolve the yeast and the sugar in the milk and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the eggs, one at a time. Add the softened butter, the salt and finally, the diced melon. The melon will release some juice, so add a few spoons of flour to absorb it. Knead until the dough is smooth, dry, and elastic.

Cover the dough with plastic wrap, let it rest for about 10 minutes, then divide it into small balls, each weighing about 1 3/4 ounces (50 g), or use your imagination and create shapes of your choice, perhaps using a baking cup or a pastry cutter.

Place the brioches, floured and properly spaced (bear in mind that brioche dough increases in size considerably during cooking), on a baking pan lined with parchment paper and let them rise, covered with plastic wrap, for about an hour, until they have doubled in size.

Bake at 320-340°F (160-170°C) for about 15 minutes.

Chef’s tips:
This mixture tends to darken quickly, but this does not necessarily mean that the brioches are fully baked.

Melon Brioches Recipe
Melon Brioches "panbrioche al melone"
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