PÃO DOCE DE PADARIA COM CREME DE PASTELEIRO | CUSTARD CREAM BUNS| BRIOCHES| Intrecciate con crema

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a similar texture.

pastry cream

🥗Healthier: Greek yogurt

💰Cheaper: vanilla pudding mix

Greek yogurt reduces calories while maintaining creaminess.

Add yeast into a bowl with 120ml milk and 70g sugar, stir with a spatula.

Add 1 egg and 1 egg yolk, stir with a fork to dissolve the egg.

Add lemon zest and vanilla extract, stir.

Gradually add bread flour and a pinch of salt, keep stirring.

Handle the dough with hands, adding 50g unsalted butter at room temperature.

Transfer the dough to a floured surface, continue handling it.

Add flour little by little to prevent stickiness, until dough is ready to rest.

Grease a bowl with olive oil, place the dough inside, and cover with cling film or a kitchen towel.

Let the dough rise for 40 minutes to 1 hour.

For the custard, whisk 2 egg yolks with 1/2 cup sugar, add 1/2 cup cornstarch, and a little of the 500ml milk, whisk well.

In a pan, heat the remaining milk with lemon peel, then add the reserved mixture and whisk until thickened.

Remove from heat, pour into a bowl, add vanilla extract, cover with cling film, and refrigerate for a couple of hours.

Once dough has risen, sprinkle surface with flour, divide the dough, and handle to remove air.

Shape the dough into a square, cut into strips, and braid into a figure eight or circle.

Place on a baking tray lined with parchment paper, cover, and let rise for 20 minutes.

Stir the custard to make it homogeneous, optionally add food coloring and coconut.

Prepare a piping bag for the custard.

Brush the brioches with whisked eggs before adding custard.

Add custard to the brioches, optionally top with glace cherries.

Preheat oven to 180 degrees Celsius, bake for 15-20 minutes until golden brown.

Sprinkle with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens