Nella scala delle cose che mi piace mangiare da 1°al 10° scalino di un'ipotetica scala dei gusti, al 10°posto c'è tutto il resto, 9°, 8° 7° vuoti, al 6°la pizza, al 5° le mandorle, poi ancora il vuoto fino al 2 ° where there is pasta with butter and parmesan and first enthroned, unbeatable, brioche. There is nothing in the world I like better prepare and eat.
This looks like a "casatiello" sweet but it is much softer and smell and taste that gives the cointreau is truly delightful.
Here I used the sugar that is usually put in the cake: a flavored sugar for several days putting a vanilla bean in a jar with the sugar.
Council to make the dough in the afternoon in order to facilitate the rise.
Ingredients:
350 g. Manitoba
90 g. sugar flavored with vanilla
140 ml. milk 3 egg yolks
100 g. 50 g. of butter
cream (cream unmounted)
15 g. yeast
30 ml. Cointreau
6 g. salt
a little grated orange peel
Procedure:
put in place the global yeast, half milk, eggs and half the sugar, add 200 grams of flour and let rise until doubling. A machine on, add cream and all the others, except the butter, taking the last drink. When the mixture is smooth, beautiful elastic add the butter in three times each time it is found is well absorbed and the dough is elastic. Pellet and refrigerate overnight. Take up the dough and leave it at room temperature for an hour, fold it in a handkerchief, crumpled up and put it into the mold you want to rise. Arriving in a little more than doubling bake at 180 degrees for about 25 minutes.
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