Girelle with Zibibbo raisins are an easy-to-prepare brioche that will give your palate a riot of different sensations.
With these doses there are about 12/14 swivels.
Ingredients for the dough:
– 500 g manitoba flour
– 250g milk
– 90 g granulated sugar
– 70g butter
– 7 g dehydrated beer yeast
– to taste fine salt
Ingredients for the filling:
– 40g butter
– 150 g Zibibbo “La Nicchia” raisins
– to taste granulated sugar
Ingredients for the glaze:
– 3 tablespoons of granulated sugar
– 2 tablespoons of water
Warm the milk in a saucepan and dissolve the dehydrated brewer's yeast in it.
In a bowl put the egg yolks, the sugar, a pinch of fine salt, the flour and the mixture of milk and yeast. Mix until all ingredients are combined.
At this point add the butter and mix well.
Transfer the dough to a lightly floured surface and knead for a few more minutes.
Roll out the dough, put it in a lightly floured bowl and cover with a cloth. Let it rest for about 2 hours.
After the rest time, pick up the dough and roll it out with a rolling pin until it is 1.5 cm thick.
Brush the dough with melted butter, sprinkle with the Zibibbo “La Nicchia” raisins and a generous sprinkling of sugar.
Roll up the dough from the longer side, and cut into slices with a thickness of 2 cm.
Place on a baking tray lined with parchment paper. Cover with a towel and leave to rest for another 40 minutes.
Bake in a preheated fan oven at 170°C for 15 minutes.
In the meantime prepare the glaze by putting the sugar and water in a dot, bring to the heat until it boils and then switch off.
Take the Zibibbo raisin swivels out of the oven, let them cool for 10 minutes and brush them with icing.
Your Girelle with Zibibbo raisins are ready to be tasted.
Click HERE for the video recipe
- Charmen -