(33 votes)
Loading ...
These palmeritas are a real delight. Its design has its charm and its composition based on brioche dough will surprise you with its fluffiness. The sugary layers that fill this cake will make it much sweeter and more charming, since when it is finished baking it will give it an incredible caramel flavor.
Brioche dough is a dough that combines with many styles of pastries. It is not difficult to make the recipe, if you follow the steps in detail and keep the rest of the fermentation of the dough in its necessary time. Also with the demonstration video it will not be complicated at all.
This type of dough is traditional from France and is composed of ingredients as soft as milk and butter, to be able to give your desserts softness and flavor.
Palmeritas with brioche dough
These palmeritas are a real delight. They have a very special flavor, with their vanilla aroma and the special ingredient of butter. Its dusted and baked sugar will also give it a special caramel taste.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: breakfast
- Calories: 375
- Rations: 16
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the dough
- 525 g of wheat flour
- 200 ml whole milk
- 100 g of sugar
- 25 g fresh baker's yeast
- 1 beaten egg
- 2 teaspoons of vanilla extract
- 80 g butter, melted
Additional ingredients
- 100 g of sugar
- 1 beaten egg
- a teaspoon of sunflower oil
Preparation
In our glass we add the following ingredients: the 200 g of milk, the 80 g of melted butter (we will have previously melted it in the microwave at low power), the 100 g of sugar, the two teaspoons of vanilla extract, 25 g of fresh baker's yeast and a beaten egg. We are going to mix it during 10 seconds at speed 4.
We add the 525 g of wheat flour and we are going to knead it. For this we program it during 4 minutes at tenon speed. We choose a bowl and grease it with a teaspoon of sunflower oil. We take out the dough and roll it or shape it into a ball and place it inside. We will let it rest to increase its volume, about an hour. The time is approximate but if you need more time you can leave it, the important thing is to be patient and let the dough double in size.
Once fermented, we remove it from the bowl on a floured surface. We are going to knead it with our hands but lightly and removing some air from the dough. We will shape the dough into a roll and divide it into 16 portions. To make each portion the same, we will weigh the entire mass, divide it by 16 and what it gives us will be what we have to weigh individually for each portion. Or if we do not divide it by eye calculating half, and from there half of the other half, and so on until we get 16 servings.
We cut the portions and roll them into a square shape with a rolling pin. We sprinkle its surface with sugar and we are folding the dough into folds of up to 2 cm, one fold followed by the other. We fold their ends and join them. We will have to make them come together by joining the dough with our hands.
-
We take the joined ends and move them to the left. With the shape made, we take a knife and cut in half but without cutting where we have the ends joined. In this way and when we open what we have cut, the palm tree will be formed. We are going to heat the oven to 180 °.
-
In a tray that can go to the oven we place a piece of baking paper. We place the palmeritas and we glaze them with beaten egg, then we sprinkle them with a little sugar. We put it in the oven for about 12 minutes or until we see that they have browned.
Let cool and they will be ready to drink. They are tender and are ideal for breakfast.
Good morning Alicia, I am a follower of your blog. and tell you that I loved your recipe, just one question can they be kept without being hard for a few days? Or would they freeze too? greetings and thanks for sharing the recipe
Good Morning!! Thanks for following our blog. First, tell you that this type of dough, as they do not have additives or improvers, their fluffiness can last a little less than the commercialized ones (but no point of comparison in their flavor). Now, in my experience, cover them well and do not get a lot of air, so they will hold you for 2 to 3 tender days. And even if the fluffiness is removed, they are still just as good. To freeze it there is no problem, but surely when the thaws have lost some of their fluffiness, but you can do it without problem. Greetings beautiful; D