Brioche de mamey🍞🍂

Hello everybody, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Brioche de mamey🍞🍂. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Brioche de mamey🍞🍂 is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It's enjoyed by millions daily. Brioche de mamey🍞🍂 is something which I have loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Brioche de mamey🍞🍂, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brioche de mamey🍞🍂 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Brioche de mamey🍞🍂 estimated approx 30 min + leuda.

To begin with this recipe, we must prepare a few ingredients. You can have Brioche de mamey🍞🍂 using 13 ingredients and 9 steps. Here is how you can achieve that.

El casa nos encanta el mamey y la brioche, así que se me ocurrió fusionarlos y ha salido un pan de color y textura increíbles, puro amor 🧡. #detemporada

Ingredients and spices that need to be Prepare to make Brioche de mamey🍞🍂:

1. 200 gr puré de mamey (pulpa muy machacada o licuada)
2. 1 huevo a temperatura ambiente
3. 150 ml leche
4. 1 cdita extracto de vainilla
5. 50 gr mantequilla pomada
6. 500 gr harina de trigo
7. 1 cdita canela en polvo
8. 70 gr azúcar morena
9. 8 gr levadura seca
10. 1/4 cdita cardamomo molido (opcional)
11. 1 pizca sal
12. Barnizado :
13. 1 huevo para acabado brillante, o 20 ml de leche para mate

Instructions to make to make Brioche de mamey🍞🍂

1. Primero haremos un prefermento, calentar la mitad de la leche a que esté tibia, agregamos 1/2 cda de azúcar y la levadura. Dejar unos minutos hasta que active, se vea continua la formación de burbujas. Reservar.
2. En tazón amplio ponemos la harina, por un lado la sal y al centro el prefermento del punto anterior y el resto de ingredientes excepto la mantequilla.
3. Integrar todo de a poco, me ha resultado bien hacerlo primero con "cortes" con una espátula, y luego con la mano. Esto llevará unos minutos hasta que toda la masa esté humedecida y sin grumos.
4. Agregar la mantequilla y vienen 10 minutos de amasado más a mano. Hasta que la mantequilla esté totalmente incorporada a la masa y la mano ya no se sienta grasosa.
5. Dar forma redondita y cubrir con plástico film. Dejar reposar hasta que duplique su tamaño. Entre 40-90 minutos, según la temperatura ambiente.
6. Doblado el volumen, presionar la masa para liberar el gas de la fermentación. La cantidad que tenemos es suficiente para 2 panes, así que la dividimos en 2 y luego en 3, de preferencia pesándola para asegurar tamaños iguales.
7. Estiramos las bolitas de masa para hacer una trenza, que ponemos en el molde, engrasado o con papel si es metálico o de vidrio. Reposar hasta que aumente cerca del doble su volumen.
8. También podemos darle forma individual y poner en charola o en molde para muffin.
9. Barnizamos con el huevo batido o con leche y horneamos a 180 °C por 45 minutos. Para los individuales serán unos 35 minutos. Darles su tiempo de que enfríen para desmoldar (siii... más tiempo) Y listos...!!!

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So that is going to wrap it up for this exceptional food How to Make Perfect Brioche de mamey🍞🍂. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!