Chrysanthemum brioche pan recipe of 01-11-2015 [Updated on 28-08-2018]
Buondi, the recipe for this beautiful chrysanthemum brioche bread, or chrysanthemum cake, ran last year on the facebook group of misya's recipes, the recipe came from a Russian-language blog and had been translated by one of the girls in the group and shared with all of us. At the time I was busy writing my second book, but I saved the recipe by proposing to make it for the following year;)
The original recipe of the chrysanthemum brioche bread includes kefir in the dough, which I replaced with yogurt, and a filling with minced meat, which I replaced with the classic ham and cheese ... but obviously it lends itself to a thousand variations, from cured meats to vegetables, or even jam or Nutella, decreasing the salt in the dough, so you can choose according to your tastes and bring to the table a sweet or savory brioche that is scenographic and tasty. That's all for today, happy Sunday to those who pass through here!
How to make chrysanthemum brioche bread
In a large bowl, dissolve the yeast in the milk.
Then also add yogurt, egg and oil and mix.
Finally add flour and salt.
Knead vigorously until you get a smooth and homogeneous dough.
Cover the bowl with cling film and let the dough rise for at least 2 hours or until doubled.
After the rising time, take the dough and transfer it to the floured work surface.
Roll it out into a sheet that is not too thin and cut out many circles with a 6 cm cookie cutter.
On each circle, arrange some ham and a few pieces of diced cheese.
Fold the headband in half.
Then fold again, in the other direction, to form a petal of your chrysanthemum brioche.
As they are ready, place the petals in a round mold lined with parchment paper, starting from the outside.
Then let it rise again for 1 hour.
Brush with a little milk, then bake in a preheated convection oven at 200 ° C. Cook for about 25 minutes or until golden brown.
Let it cool before serving the Chrysanthemum brioche pan.