Brioche Tortano
Ingredients
Part Preparo
Part Decoração
Part Recheio
Process
01. Mix the sliced pepperoni, sliced smoked calabresa sausage, grated mozzarella cheese, chopped green smell, and oregano to taste in a container. Set aside.
TIP
- The pepperoni can be substituted with another type of sausage of your preference.
DECORATION
01. Mix the grated parmesan cheese, chopped green smell, and oregano to taste in a container. Set aside.
PREPARATION
01. Place the Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a crumbly mixture is formed.
02. Add the eggs and mix on low speed (speed 1) for approximately 5 minutes or until homogeneous.
03. Gradually add the fresh yeast and cold water and beat on high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
04. Using a rolling pin, roll out the dough into a rectangular shape (40 x 80 cm) until it reaches a thickness of approximately 5 mm on a surface previously dusted with flour.
05. Spread the reserved filling evenly over the dough.
06. Roll the dough into a log shape.
07. Cut into slices 2 cm thick.
08. Place 4 slices in previously greased central hole molds (18 x 6 cm in diameter).
09. Brush with beaten whole eggs.
10. Sprinkle the reserved mixture of green smell and parmesan over the pieces.
11. Allow to ferment in the fermentation chamber at room temperature for approximately 30 minutes or until ready.
12. Bake at 180°C for approximately 30 minutes in a stone oven without steam.
TIP
- Alternative baking:
* Turbo oven: 150ºC for approximately 25 minutes.
Yield
7 Units of 600 g
Equipment
Mixer , Oven , Grater , Rolling Pin , Fermentation Chamber , Scale , Central Hole Molds , Knife , Brush , Container
Suggested shelf life
48
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 145 | % VD (*) |
| Carboidratos (g) | 11 | % VD (*) |
| Açúcares totais (g) | 1.6 | % VD (*) |
| Aç adicionados (g) | 1.3 | % VD (*) |
| Proteínas (g) | 5.8 | % VD (*) |
| Gorduras totais (g) | 8.7 | % VD (*) |
| Gorduras saturadas (g) | 4.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 342 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Brioche Tortano
Ingredients
Part Decoração
Part Recheio
How to make it
FILLING
01. Mix the sliced pepperoni, sliced smoked calabresa sausage, grated mozzarella cheese, chopped green smell, and oregano to taste in a container. Set aside.
TIP
- The pepperoni can be substituted with another type of sausage of your preference.
DECORATION
01. Mix the grated parmesan cheese, chopped green smell, and oregano to taste in a container. Set aside.
PREPARATION
01. Place the Zeelandia Brioche and margarine in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a crumbly mixture is formed.
02. Add the eggs and mix on low speed (speed 1) for approximately 5 minutes or until homogeneous.
03. Gradually add the fresh yeast and cold water and beat on high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
04. Using a rolling pin, roll out the dough into a rectangular shape (40 x 80 cm) until it reaches a thickness of approximately 5 mm on a surface previously dusted with flour.
05. Spread the reserved filling evenly over the dough.
06. Roll the dough into a log shape.
07. Cut into slices 2 cm thick.
08. Place 4 slices in previously greased central hole molds (18 x 6 cm in diameter).
09. Brush with beaten whole eggs.
10. Sprinkle the reserved mixture of green smell and parmesan over the pieces.
11. Allow to ferment in the fermentation chamber at room temperature for approximately 30 minutes or until ready.
12. Bake at 180°C for approximately 30 minutes in a stone oven without steam.
TIP
- Alternative baking:
* Turbo oven: 150ºC for approximately 25 minutes.
Tips
Yield
7 Units of 600 g
Equipment
Mixer , Oven , Grater , Rolling Pin , Fermentation Chamber , Scale , Central Hole Molds , Knife , Brush , Container
Suggested shelf life
48 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 145 | % VD (*) |
| Carboidratos (g) | 11 | % VD (*) |
| Açúcares totais (g) | 1.6 | % VD (*) |
| Aç adicionados (g) | 1.3 | % VD (*) |
| Proteínas (g) | 5.8 | % VD (*) |
| Gorduras totais (g) | 8.7 | % VD (*) |
| Gorduras saturadas (g) | 4.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 342 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.