Torn curd brioche

Last Updated on July 12, 2024

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ingredients

350 g semi-coarse flour 14 g fresh yeast 80 ml vegetable oil 2 pcs golden eggs 150 ml milk 3 tbsp granulated sugar 1/2 KL salt 1 packet vanilla sugar

Filling

250 g soft cottage cheese 1 pk egg 1 pk vanilla sugar a little lemon zest to taste powdered sugar 1 tbsp golden cob

For sprinkling

buttercream/h3> a little icing sugar a little vanilla sugar

progress

I was really tempted by this recipe, so I tried it and it’s great. The brioche reminds me of cheesecakes. It is delicious!

1.

Cesto: make a sourdough starter with some lukewarm milk, a little sugar, flour and yeast and let it rise. Sift the flour, add the remaining sugar, egg yolks, salt, oil, vanilla sugar, sourdough starter and lukewarm milk, which you add gradually. If there is not enough milk, add. Knead into a smooth dough and let rise in a warm place.

2.

Prepare the filling: mix the cottage cheese, beaten egg, vanilla sugar, golden cob, lemon zest and powdered sugar.

3.

Roll out the risen dough about 2- 3 mm thin and cut out 10 cm diameter rounds. Allow them to rise briefly and roll out into a larger circle, progressively spreading a thin layer of the curd filling. Place three rounds in a row so that they overlap by about one third. Then roll them up together and cut the roll in the middle to make 2 rosettes. Continue until you run out of dough.

4.

Place flat side down in a cake tin, I used a 24cm diameter, there were plenty of rosettes. I lined it with baking paper and greased it with oil. Brush each one with oil between the rosettes to prevent them from sticking together. Leave to rise. Bake at 200 °C for 25 minutes. The figures are approximate only.

5.

After baking, sprinkle with icing sugar and vanilla sugar. Enjoy!