Stuffed brioches for breakfast: here is a perfect recipe for an Italian breakfast. Brioche and cappuccino is the best way to start the day. The dough of these brioches is not peeled, it is a perfect brioche bread to fill, it does not create too much crumb and remains very soft. If there are any brioches left over, I recommend freezing them and then baking them if necessary. For other breakfast desserts click here.

INGREDIENTS for 10 stuffed croissants

• 500 grams of flour 0 (Manitoba)
• 125 gr of butter at temp. environment
• 75 grams of sugar
• 125 grams of whole eggs
• 125 grams of milk
• 20 gr of brewer's yeast
• 0.10 gr of salt
• 1 sachet of vanillin

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Croissants for breakfast

For the filling of these brioches we can opt for a custard, or for the sweet tooth you can use Nutella, or your favorite jam.

If you prefer custard then you have to prepare it first of all. To prepare the custard (click on this link). Put the cream aside and proceed with the brioches dough.

HOW TO PREPARE Filled Brioches for breakfast:

Dissolve the yeast in the milk at room temperature (1) use the mixer with the hook and mix adding the yeast dissolved in the milk to the flour, mix and then add the eggs (the eggs should be weighed are about 2 and a half eggs, to remove half egg you have to beat them first and then remove them until you reach the right weight), continue to knead until the dough is well strung then add the butter at room temperature (a few pieces at a time). Once all the butter has been incorporated, form a loaf and leave to rise in a bowl, covering with cling film, until doubled in volume.

Divide the dough into 10 parts, roll it into a ball and roll out the dough on a lightly floured surface, forming ovals of about 15 × 7 cm. We make with custard and sour cherries in syrup (or with the chosen filling) leaving a few centimeters empty at the edges.

We fold the flaps of the longer sides inwards and wrap starting from the small side. we wrap the brioche on itself and put the closure down so that it does not open during cooking. Place the saccottini thus obtained on a baking sheet lined with parchment paper and let them rise for at least 2 hours.

After the second leavening, brush the surface with water and honey mixed together (a teaspoon of honey dissolved in 3 tablespoons of warm water). Let's add the sugars. Or we avoid this operation and at the end of cooking sprinkle with icing sugar. We bake at 180 degrees for 20 minutes.

Let's take it out of the oven, let it cool and your brioches filled for breakfast are ready. Enjoy your meal!

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