The Pan of cream, is a very soft brioche whose dough, as the name suggests, is enriched with cream. I got the recipe for this cream brioche here and the result was truly amazing. Perfect to serve for breakfast either empty or filled with a chocolate cream or jam and, if you like the sweetish taste in combination with salty, try the cream in combination with ham and cheese, it will give the best of if even then;)
How to make Pan di panna
Prepare the leaven by mixing 250 g of flour taken from the total, milk and yeast. Form a batter, cover with plastic wrap and let rise for an hour.
Add the egg to the yeast obtained, start working then add the softened butter and sugar and honey.
Then add the flour alternating with the cream and continue to work.
Knead the dough for about 15 minutes or until the dough is strung on the hook.
Work to obtain a dough, cover the bowl with plastic wrap and let it rise until doubled, it will take about 4 hours.Take the dough and divide it into 16 balls of equal weight.
Place the balls of dough in a greased baking pan, placing them a little apart from each other. Cover with cling film and let rise for about 2 hours.
Beat the egg in a bowl with 2 tablespoons of cream and gently brush the cream, then bake at 180 ° in a preheated oven for about 35/30 minutes.
Remove from the oven cover for 10 minutes with a clean cloth.
Once cooled, the cream is ready to serve.