Cream brioche muffins with thermomix

Preparation of cream brioche muffins with thermomix

PASTRY

1. All the ingredients in the glass, except for the vanilla,
2. 6 minutes / 90°C / speed 4.
3. Then, we add the vanilla,
4. 10 seconds / speed 5.
5. We put it aside in a bowl and cover it with skin film (in contact with the cream); for np generate scab. When it cools, we put it in the refrigerator.

MASS

1. We sift the flour and salt,
2. 10 seconds / speed 8.
3. we set aside and reserve
4. We dilute the yeast in the warm milk, stir.
5. In the glass, add the egg, sugar, honey, zest, oil and milk with the yeast,
6. 5 seconds / speed 4,
7. then we add the reserved flour,
8. 10 seconds / speed 4.
9. Rest for 20 minutes so that the flour particles are hydrated.
10. Then, we will do 3 kneadings of 2 minutes with a 5-minute rest between kneading and kneading.
11. Remove to a lightly greased bowl and cover.
12. We let it increase in size (about 2’30 to 3 hours, approximately)
13. Then, we degas (remove the air created after rising), kneading for a minute by hand.

FORMED AND BAKED

1. We weigh the dough and divide into 12 portions.
2. We ball each portion, cover and let it rest for 15 minutes.
3. Then, we cut each ball in half.
4. With each half, we roll out with a rolling pin, we will make a rectangle of about 18/20 cm.
5. In the middle and without reaching the edges, we place a lace of cream, close with the dough and pinch the joints so that the filling does not come out.
6. Having made 2 cords, we link them together, and now we roll them up.
7. We are depositing in the cupcake papers.
8. When we have them all done, we cover and let it rest for 40 minutes.
9. Then, we brush with the beaten egg and sprinkle with moistened sugar.
10. Oven preheated to 170°C / heat up and down
11. We bake for about 25 min.
12. We turn off and remove to cool on a rack.
13. ONLY LEFT TO ENJOY, GOOD PROFIT