Brioche with vegetables
Ingredients
Instructions
- 250 g Flour
- 3 eggs
- 125 g Butter
- 20 g For the plate
- 10 g Baker's yeast
- 25 g Sugar
- 0.5 tbsp. salt
For garnish :
- 2 tomatoes
- 1 onion
- 1 white leek
- 1 zucchini
- 1 Fennel
- 1 bouquet garni
- 1 stock tablet
- 1 tbsp. tablespoons Oil
- Salt
- Pepper
- Prepare the sourdough: mix a quarter of the flour with the yeast diluted in 4 cl of lukewarm water. Let double in volume.
- Then arrange the rest of the flour in a crown, add the salt, sugar and 2 eggs in the middle.
- Mix the dough and beat it strongly against the table for 5 min.
- Then add the last egg and the softened butter.
- Add the leaven. Place the dough in a bowl, sprinkle it with a little flour and wait, from 1 hour to 1 hour 30 minutes, for the dough to double in volume.
- Meanwhile, peel the tomatoes. Put the minced vegetables to brown in a sauté pan in hot oil.
- Cover with the broth tablet diluted in 1/4 liter of water.
- Add the bouquet garni, salt and pepper, cover and simmer for 30 minutes over low heat. Drain and let cool.
- On a floured table, roll out the brioche dough into a rectangle.
- Place the vegetables in the middle lengthwise, fold the dough into a long roll and seal the two ends in the shape of a crown, moistening them slightly.
- Place on the buttered and floured baking sheet.
- Let the dough rise before putting it in the preheated oven on th. 8 (240°C).
- Let cook 10 min, put on th. 6 (180°C) and continue cooking for 35 min.
- Serve warm or cold.
Brioche with vegetables
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Brioche with vegetables Recipe – Brioche with vegetables Recipes
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