Ciambelle di Panbrioche

Name: Ciambelle di Panbrioche
Prep time: 20 min
Cook time: 25 min
Total time: 20 min
Yield: 12
Ingredients: farina Manitoba; farina 00; latte; zucchero; uovo; lievito di birra fresco; sale

20 mins prepServes 12

Delicious brioche donuts made with Manitoba and 00 flour, milk, sugar, egg, yeast, and salt. This recipe is perfect for enjoying sweet treats with the help of the Imetec Cake Lover. The process involves mixing, rising, shaping, and baking these delightful donuts to a golden perfection.

12 servings

What you need

10 ⅗ oz farina

7 ⅛ oz farina

8 ½ fl oz latte

2 oz sugar

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Instructions

1: Dissolve the fresh yeast in warm milk.

2: Attach the hooks to the IMETEC Cake Lover.

3: Place both flours in the bowl of the IMETEC Cake Lover and add the milk with the dissolved yeast.

4: Close the lid and turn on the machine; through the second lid, add the whole egg and salt, continuing to mix at speed 2 for 5 minutes until the dough pulls away from the walls.

5: Transfer the dough to a work surface and place it in a bowl. Cover with a cloth and let it rise for about 2 hours.

6: After the dough has risen, deflate it with your hands and divide it into two or three parts.

7: Shape into rolls and cut pieces approximately 30 centimeters long.

8: Form donuts by closing the ends and place them on a baking tray lined with parchment paper.

9: Cover with a cloth and let them rise for about 30 minutes.

10: Brush the risen donuts with beaten egg yolk and sprinkle with sugar.

11: Bake in a static oven at 180° for 25 minutes until cooked and golden.

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Ciambelle di Panbrioche

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Instructions

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