Ingredients for 12 pieces
For the pastry
260 g of Type 0 Soft Wheat Flour | W 270
80 g of butter
100 g of sugar
25 ml of water
1 medium egg
1 teaspoon of vanilla extract
 
For the brioche dough
400 g of Type 0 Manitoba flour
20 g of fresh brewer's yeast
50 g of sugar
70 g of butter
120 ml of milk
1 egg
 
Directions
First, prepare the pastry that will act as a "shell": beat the egg together with the sugar, then add the flour, cold butter and work for a few minutes. At this point, add the water and vanilla then finish kneading until the mixture is smooth and compact. Divide the dough into 12 equal parts, shape into balls and let them rest for 2 hours in the fridge covered with plastic wrap.
Meanwhile, prepare the brioche: dissolve the yeast and sugar in the milk, then add the egg and flour and knead until it reaches an elastic consistency. Add the butter and, once incorporated, place the dough in a bowl and let it rise until it reaches double the initial volume.
Once the leavening is complete, divide the dough into 12 parts and form balls. Take back the pastry and, with the help of parchment paper, roll out each ball. With the shortcrust pastry discs obtained, wrap the brioche balls and, with the help of a knife, make incisions on the surface.
Once you have all the Melon Pan, pass them in granulated sugar, place them in a baking tray lined with parchment paper and let them rise again for 30 minutes.
Once the second leavening is over, bake in static mode at 200° for 15 minutes.



In cooperation with Farina Lievito e Fantasia