SAVORY BRIOCHES WITH CAPONATA AND SPICY PESTOSINO

TODAY, we offer you a savory recipe, created by our dear #morenaincucina

Try it and let us know!

SAVORY BRIOCHES WITH CAPONATA AND SPICY PESTOSINO

Ingredients:
250 g of type 1 or Manitoba flour
130 g of lukewarm milk
3 egg yolks
50 g of butter
6 g of fresh brewer's yeast
6 g of salt
A teaspoon of Millefiori Giodà honey
For the filling:
Eggplant caponata as needed
Giodà Calabrian Pestosino

Dissolve the yeast in the lukewarm milk with the honey.
Once dissolved, add it to the sifted flour in the bowl of the stand mixer.
Mix with the dough hook until fully combined, then add the egg yolks one at a time, do not add the second until the first is absorbed, and so on…
Continue for about ten minutes until the dough is elastic, and only then add the salt and keep mixing with the hook, then add the softened butter and continue until it is completely absorbed.
Let it rise covered with plastic wrap and a tea towel for about 4 hours.
Then take the dough and roll it out into a rectangle, considering you will need to divide it into 6 pieces

On each piece, put a teaspoon of caponata and some Calabrian Pestosino in the center.

Close by folding each corner toward the center to form a square.
Brush with a little milk and once the dough is moistened, you can run your finger along the seams to seal them well.
Place the savory brioches on a baking tray lined with parchment paper. If you let them rise for another half hour, the result will be better.
Bake in a static oven at 180 degrees for about 25 minutes.