{"id":7805,"date":"2020-10-12T09:15:35","date_gmt":"2020-10-12T09:15:35","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7805"},"modified":"2020-10-12T09:15:35","modified_gmt":"2020-10-12T09:15:35","slug":"brioche-butchy-mit-huile-dolive-de-nice-g-u","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/de\/ricette\/brioche-butchy-mit-huile-dolive-de-nice-g-u\/","title":{"rendered":"Brioche Butchy mit huile d\u2019olive de Nice g.U."},"content":{"rendered":"

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Vorbereitung: 30 Minuten
\nKochen: 35 Minuten
\nRuhe lassen: 5 Uhr<\/p>\n

F\u00fcr 6-8 Personen:<\/p>\n

    \n
  • 510 g Mehl Typ 45<\/li>\n
  • 12 g frische Hefe<\/li>\n
  • 60 g Vollmilch<\/li>\n
  • 2\u00a0Eier<\/li>\n
  • 2 Essl\u00f6ffel huile d\u2019olive de Nice g.U.<\/strong><\/li>\n
  • 200 g Schlagsahne<\/li>\n
  • 110 g\u00a0Zucker<\/li>\n
  • 1 Teel\u00f6ffel Salz<\/li>\n
  • Eiszucker<\/li>\n
  • 250 g Erdbeeren<\/li>\n
  • 2 Essl\u00f6ffel huile d\u2019olive de Nice g.U.<\/strong><\/li>\n
  • 1 Essl\u00f6ffel Zucker<\/li>\n<\/ul>\n<\/div>
    <\/div><\/div><\/div><\/div><\/div>

    Die Hefe in 50 g Mehl zerbr\u00f6ckeln und die lauwarme Milch hinzuf\u00fcgen. 15 Minuten stehen lassen.<\/p>\n

    Geben Sie den Rest des gesiebten Mehls in die Sch\u00fcssel Ihres Mixers, f\u00fcgen Sie die Hefe, dann die Eier, das Oliven\u00f6l, die Sahne, den Zucker und das Salz in dieser Reihenfolge hinzu und kneten Sie bei mittlerer Geschwindigkeit etwa 10 Minuten lang. Stoppen Sie den Mixer, wenn der Teig von den W\u00e4nden losl\u00e4sst.<\/p>\n

    Mit einem Geschirrtuch abdecken und mindestens 3 Stunden bei Raumtemperatur beiseitestellen, bis sich der Teig verdoppelt hat. Entgasen Sie den Teig, indem Sie ihn noch einige Minuten mit dem Mixer kneten. Der Teig steigt besser, wann es entgast ist.<\/p>\n

    Best\u00e4uben Sie Ihre Arbeitsfl\u00e4che mit Mehl und formen Sie 8 bis 12 Teigkugeln von ungef\u00e4hr gleicher Gr\u00f6\u00dfe. Legen Sie die Teigkugeln, ohne dass sie sich ber\u00fchren, in die Form Ihrer Wahl. Mit einem Geschirrtuch bedecken und mindestens 2 Stunden aufstehen lassen. Nach Ablauf der zweiten Wachstumszeit die Brioche mit etwas Milch bestreichen und 30 Minuten bei 150 \u00b0 C backen. Aus dem Ofen etwas Oliven\u00f6l mit einer B\u00fcrste auf die Brioche streichen und mit Eiszucker bestreuen.<\/p>\n

    Waschen und entfernen Sie die Krone, schneiden Sie sie in 2 oder 4 (je nach Gr\u00f6\u00dfe der Erdbeeren). Die H\u00e4lfte reservieren.<\/p>\n

    Kombinieren Sie Oliven\u00f6l und Zucker in einer Pfanne, f\u00fcgen Sie die H\u00e4lfte der Erdbeeren hinzu. Kandieren Sie sie einige Minuten lang (3 bis 5 Minuten). Legen Sie die kandierten Erdbeeren und frischen Erdbeeren auf die abgek\u00fchlte Brioche.<\/p>\n

    Oliven\u00f6l:<\/strong><\/p>\n

    Wir empfehlen ein Oliven\u00f6l mit subtilem Geschmack aus Nice g.U.. Dieses \u00d6l \u00fcberzeugt durch seine Weichheit und die Aromen der Mandeln, rohen Artischocke, Ginsterbl\u00fcten, Heu, Gras, Bl\u00e4tter, P\u00e2tisserie, reife \u00c4pfel, Trockenfr\u00fcchte und die Zitrusnoten.<\/p>\n

    Sie k\u00f6nnen aber auch eines der folgenden Oliven\u00f6le g.U. verwenden: Nyons und Corse – Oliu di Corsica \u2013 r\u00e9colte \u00e0 l\u2019ancienne.<\/p>\n<\/div>

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