Homemade Brioche bread tastes just like croissants!
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🥐 Brioche ungherese di Fulvio Marino Ingredienti: Per l’impasto: • 500 g di farina 00 • 15 g di lievito fresco di birra • 220 ml di latte tiepido • 70 g di tuorli • 50 g di zucchero a velo • 60 g di burro • 10 g di sale • Scorza di 1 limone • Burro fuso per spennellare Per la copertura: • Zucchero semolato • Cannella Lievitazioni: • Impasto lasciato lievitare per 30 minuti a temperatura ambiente e 2 ore in frigorifero • Brioche ungherese lasciata lievitare a temperatura ambiente fino al raddopp
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