Cluster brioche

00410 cluster BRIOCHE INGREDIENTS for 8 PERSONS for the dough pastries: 300 g 00 flour, 150 g butter, 3 eggs, 15 g Brewer's yeast, 10 g sugar, 1/2 teaspoon salt, 3 tablespoons of flour for processing.

To complete: 100 g green olives stuffed with red pepper, 1 egg yolk, 2 tablespoons milk, 2 pinches fine salt, pepper sprinkled with 2.

Preparation: 35 minutes cooking time: 25 minutes: 210 min Calories: 332 sift the flour and put 1/3 in a bowl.

Join the yeast dissolved in 3-4 tablespoons of warm water, stir with a fork to mix the ingredients.

Cover the bowl with a cream, keep in warm place for 30 minutes because the dough doubles in volume.

Stir with a fork in another Bowl the remaining flour, salt, sugar and butter did melt sweet and focus left cool.

Add the eggs, one at a time, stirring with a fork.

Carefully fold the dough in the Bowl first.

Transfer the dough on the floured work surface and knock it briskly with your hands for 10 minutes until it is compact and non-sticky.

Place back in the second Bowl, cleaned and dried, cover the container with a floured cloth and let the dough rise 2 hours in warm place.

A plate lined with a sheet of baking paper, transfer the dough on the floured work surface and knead dough with your hands for 5 minutes.

Divide into pieces as big as a cherry, giving each piece a spherical shape.

Slide inside each ball a, place the balls on the plate to form a cluster, cover with a cloth dipped in flour and let rise for 60 minutes.

Heat the oven to 200° Beat the egg yolk with milk with a fork, spread the mixture on the pasta using a bunch of brush or a blade of a knife.

Sprinkle with salt and pepper.

Bake for 25 minutes.

Lift the brioche with a spatula and place it on a serving platter.

Serve with an aperitif.