Brioche palmeritas with chocolate glaze with thermomix

Preparation of Palmeritas brioche with thermomix chocolate glaze

DOUGH

1. We put the milk in the glass,
2. 1 minutes / 40°C / speed 2.
3. Add the crumbled yeast, the sugars, vanilla essence; egg, oil, lemon zest and a pinch of salt, mix
4. 10 seconds / speed 4.
5. Then we add the flour
6. 10 seconds / speed 4.
7. We let rest for 20 min so that the flour particles hydrate, then we knead
8. 6 minutes / spike speed.
9. Remove to a lightly greased bowl and cover with transparent film, let rise
10. 1 hour, 30 min.
11. After the leavening time, we degas (remove the air created after the leavening), giving folds on itself, kneading for a minute by hand.
12. We make a roll with the dough, and make portions of the same size.
13. We volley each portion and with the help of a rolling pin, we give it a square shape, sprinkle with sugar, and we fold it.
14. Fold it in half, flatten slightly, and cut with a knife, leaving about two cm uncut. We open each cut, with the intention of giving it a heart or palm tree shape.
15. We are leaving them on the oven tray lined with baking paper.
16. When we have all formed, we turn on the oven to
17. 180°C / heat up and down
18. brush with the yolks mixed with a tablespoon of water.
19. Bake about 15 minutes / or until lightly golden. Let cool on rack.

CHOLOLATE ICING

1. We split the chocolate and introduce it together with the butter in the microwave until the chocolate is completely dissolved.
2. We are incorporating the icing sugar, and if we see it too thick, we add a bit of water.
3. CONTINUED ELABORATION
4. We are arranging the palmieritas on the chocolate, drain and let dry on a rack.
5. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION