¡Últimamente no tengo tiempo para nada!
Y todo por los dichosos propósitos de Año Nuevo …
La cosa es que este año me vine arriba, y en Nochevieja, entre uva y uva, además de atragantarme un poco, tomé la determinación de que este iba a ser MI AÑO.
Así que, supongo que animada por los efluvios del vino de la cena, decidí que:
– Voy a comer más sano, más frutas y verduras y menos dulces. Ea, lo más dificil lo primero, que no se diga !!
– Voy a practicar deporte. Así, por lo pronto, me ha apuntado al gimnasio y me he comprado unas zapatillas para salir a correr.
-Voy a ser más organizada. Empezando por el blog y terminando por la montañita de ropa para planchar.
-Voy a planificar los menús semanales, para tener claro qué comprar en el mercado y cuando hacerlo.
-Voy a ser la esposa, hija, hermana, cuñada, nuera y tía perfecta, practicando un ejemplar ejercicio de amor, paciencia y tolerancia.
…
Bueno, no voy a seguir porque si estáis viendo las fotos que acompañan a este texto, os habréis dado cuenta de que el primer punto de mi lista ha fallado …
Además os diré que, efectivamente me apunté al gimnasio, pagué la matrícula y el chavalín de recepción me hizo una foto para el carnet de socio en la que, aunque esté mal decirlo, salí monísima.
Me alegro especialmente de esto último, porque me temo que esa foto sea todo lo que vean de mí en el gimnasio…
Por cierto, encuentro que las zapatillas de correr son increíblemente cómodas para cuando voy a hacer la compra (al menos así les doy algo de uso …).
Si os corroe la duda sobre si alguno de mis propósitos se ha cumplido, os diré que la montaña de ropa para planchar y yo ya somos íntimas amigas, que no tengo ni idea de qué cenaremos hoy, y mucho menos qué comeremos mañana, que mis hermanos creen que sigo siendo una pesada, mi madre a veces se pregunta por qué me sigue queriendo y mi marido… ¡¡ese hombre está próximo a la beatificación !!
Entre mi familia política, he tenido más éxito francamente, aunque creo que se debe a que viven fuera y no nos hemos vuelto a ver desde Nochevieja …
Entonces, estaréis pensando ¿por qué me quejo tanto de mi falta de tiempo?
¡Pues porque hacer el tonto y perder el tiempo se me sigue dando de maravilla!
De manera que como MI AÑO ya se ha echado a perder, hoy os traigo un brioche delicioso, super tierno y con un sabor a mantequilla increíble, para así intentar endulzaros la vida a vosotros y al menos hacer algo productivo.
Además, con esta receta participo en el concurso que organizan Claudia y Julia Emile Henry.
Y os dejo que tengo mucha plancha !!
Preparación:
Para el relleno:
En un bol mezclamos la mantequilla, que tendremos a temperatura ambiente para que esté blandita y se trabaje mejor, con el azúcar glass y ayudándonos de un tenedor mezclamos bien hasta obtener una mezcla suave y homogénea.
Reservamos.
Para la masa:
–Si vamos a usar levadura fresca, comenzamos calentando la leche hasta que esté tibia, añadimos la levadura y removemos hasta que se disuelva.
Añadimos a la leche el azúcar y los huevos y removemos para disolver el azúcar.
Incorporamos la ralladura de naranja y el agua de azahar.
A continuación añadimos la harina.
-Si, por el contrario, vamos a usar levadura seca, la mezclamos con la harina y reservamos.
Calentamos la leche hasta que esté tibia y añadimos el azúcar, la sal y los huevos.
Incorporamos la ralladura de naranja y el agua de azahar.
A continuación añadimos la harina con la levadura.
-Si amasamos con amasadora, vertemos la mezcla en el bol y con el accesorio pala comenzamos a amasar un par de minutos.
Pasado este tiempo cambiamos el accesorio pala por el gancho amasador y amasamos hasta que veamos que la masa está lisa. En ese momento comenzamos a añadir la mantequilla cortada en trozos y amasamos hasta obtener una masa lisa y elástica que se despegue de las paredes del bol (unos 10 minutos aproximadamente).
-Si amasamos a mano, mezclamos bien los ingredientes en un bol y, cuando estén integrados, volcamos la masa en la encimera, que habremos engrasado ligeramente para que la masa no se pegue a ella.
Amasamos hasta obtener una masa lisa y en ese momento comenzamos a añadir poco a poco la mantequilla, cortada en trocitos para que nos sea más fácil incorporarla.
Trabajamos hasta obtener una masa lisa y elástica.
No es necesario que amasemos durante 15 minutos seguidos, podemos amasar 3 minutos, dejar reposar la masa durante 4 minutos y amasar otros 3, hasta obtener una masa lisa y brillante, ya que ese tiempo de reposo facilita el amasado.
Una vez que tengamos lista la masa (tanto si la hemos amasado a mano como si hemos utilizado la amasadora) la «boleamos», es decir le damos forma de bola para un mejor desarrollo de la masa.
Para ello colocamos la masa sobre la encimera y la aplastamos con cuidado. Vamos llevando la parte exterior de la masa hacia el centro, como si hiciésemos un hatillo, estirando y dándole cierta tensión, pero sin apretar excesivamente. Cuando tengamos los bordes recogidos hacia el centro le damos la vuelta a la masa, poniendo esta parte que está más fea hacia abajo, y la parte que estaba en contacto con la encimera hacia arriba. Veremos que hemos obtenido cierta forma de bola y la superficie está más tensa.
Terminamos de darle forma de bola colocando las manos con las palmas hacia arriba y con el canto de la mano vamos remetiendo masa por debajo para que adquiera tensión, no demasiada, y crezca de manera adecuada.
Llevamos a un bol ligeramente engrasado, la cubrimos con papel film y dejamos levar en un lugar cálido y sin corrientes de aire hasta que doble su volumen (en torno a una hora y media o dos horas dependiendo de la temperatura ambiente).
Transcurrido este tiempo extendemos la masa hasta formar un rectángulo y repartimos por encima la mezcla de mantequilla y azúcar que teníamos reservada y enrollamos la masa por el lado más largo, de manera que formemos un cilindro o rollo, procurando ejercer la misma presión en todo el cilindro mientras enrollamos.
A continuación cortamos los dos extremos del cilindro y reservamos.
Cortamos el cilindro a la mitad longitudinalmente dejándolo unido por el extremo superior.
Colocamos cada una de las dos partes con el corte hacia arriba, de forma que las capas queden a la vista y trenzamos los dos cabos.
Una vez que tengamos la trenza hecha la llevamos a un molde engrasado y, con los dos trozos que habíamos cortado de los extremos, cubrimos las uniones de la trenza, tanto el inicio como el final.
Cubrimos con papel film para que no se seque y la dejamos levar 1 hora, o 1´30 h si el ambiente es muy frío hasta que la trenza doble su volumen.
Batimos el huevo que teníamos reservado para la decoración, le añadimos la cucharada de leche y, una vez que la trenza haya levado, la pintamos con el huevo batido, espolvoreamos con almendras laminadas y la llevamos al horno precalentado a 180º, durante 40 minutos.
Transcurrido este tiempo, sacamos el brioche del horno y dejamos enfriar sobre una rejilla.
Cuando enfríe espolvoreamos con azúcar glass.
Nota:
Para que sea más fácil desmoldar el brioche, y en caso de que el molde no sea desmontable, a mi me gusta cubrir el fondo del molde con papel de hornear.
En caso de que durante la cocción veamos que el brioche se dora demasiado, lo taparemos con papel de aluminio.
Para preparar este brioche yo he utilizado este molde de Emile Henry, que tiene las dimensiones perfectas para esta cantidad de masa.
Como toda la bollería de este tipo, lo mejor es consumir el brioche en el día, pero si lo guardamos en una bolsa con cierre hermético, se conserva bastante bien hasta el día siguiente. En cualquier caso, congela fenomenal, por lo que si no vamos a poder comerlo todo enseguida, lo mejor es congelarlo y cuando lo vayamos a consumir dejar descongelar a temperatura ambiente.
Receta adaptada de Mes Gourmandises, qu´on se le dise…
Que maravilla de receta, tiene una pinta espectacular!
Hola! Vaya pinta tiene el receton!! Deseando hacerlo! Una pregunta. Si quisiera prepararlo para desayunar, se podría hacer el segundo leudado (tras hacer la trenza y meterla en el molde) en la nevera toda la noche? Gracias de antemano!
Hola Jaime!! Sin problema! Únicamente sácalo de la nevera un ratito antes de hornearlo para que se atempere.
Un abrazo
Acabo de encontrarme con tu cuenta en instagram y tu blog, y te tengo que decir que estoy muy impresionada, las fotos son preciosísimas, cuánto estilismo y conocimiento fotográfico en cada foto. ¡Me encanta! Ahora deseando probar esta receta… Saludos y gracias por compartir tanta belleza
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