Heart-shaped brioche
Fino :)
Preparation steps
- Mix the yeast, warm water and a pinch of sugar, and let it stand for 10-15 minutes in a warm place until the yeast foams. In a large bowl sift the flour, pour the foamed yeast, sugar, salt and three eggs. Mix all the ingredients with a wooden spoon, while constantly mixing the dough (by hand or with a mixer), gradually add the remaining two eggs. Mix for 10-15 minutes until the dough becomes smooth and elastic.
- After we have kneaded the dough, with further stirring add the butter gradually, as soon as you knead the butter into the dough add quickly the rest of the butter. When the butter is combined with the dough, transfer the prepared dough to a floured bowl, cover the bowl with cling film and leave it in a warm place to rise until it has doubled in about an hour and a half. (for less patient like me—> in the microwave :) Form into a ball, cover with a cloth and leave the dough in the fridge overnight.
- Take the dough out of the fridge, cut it into 16 equal parts. Roll out the dough into a circle to a thickness of about 6-7mm, sprinkling it with flour so that it does not stick. Spread with jam and roll like a pancake. Fold each pancake in half and cut it on the folded side to 3/4 of the length. Spread the sliced sides outwards and form a heart.
- Line a tray with baking paper and arrange the hearts in two rows. Cover with foil and let rise for another hour and a half. Preheat the oven to 190 degrees, coat the hearts with beaten egg and put them in the oven for about 10-15min, reduce the temperature to 180 degrees until golden brown. (Be careful because they turn brown quickly) When they are done, sprinkle the crystal with sugar and into the sweetness.
