Ingredients
- 400 g t45 flour
- 150 g chestnut flour
- 1 sachet of dry baker's yeast
- 80 g of lukewarm milk
- 1 tablespoon(s) of powdered sugar
- 1 teaspoon(s) of salt
- 4 eggs
- 150 g cold butter
For the pesto
- 300 g peeled beans
- 1 bunch of basil
- 50 g roasted sunflower seeds
- 60 g of parmesan
- 10 cl of olive oil
Preparation
-
In a small bowl, mix the yeast with the lukewarm milk and the powdered sugar. Leave to rest for 15 minutes.
-
In the mixer bowl, pour the flours, salt and eggs, then knead for 2 minutes. Pour in the milk/yeast mixture, continuing to knead until the dough comes away from the sides of the robot. Then add the diced butter and knead until you obtain a homogeneous dough. Form a ball and cover it with a cloth. Leave it to rise for 2 hours.
-
Prepare the pesto: cook the beans for 5 minutes in boiling water, then drain them and run them under cold water. In the blender bowl, pour the beans, basil, 20g sunflower seeds and parmesan. Mix once, add the olive oil, salt, pepper and mix again.
-
Roll out the dough on a floured work surface to form a rectangle. Cover it with pesto, sprinkle it with the remaining 30 g of sunflower seeds then roll it lengthwise. Then cut the resulting sausage in two and braid it. Place the braid obtained in a buttered and floured cake mold and leave to rise for 30 minutes.
-
Preheat the oven to 180°C (th.6), then bake the brioche for 50 minutes.
