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Rollitos de brioche con manzana caramelizada y nueces

29/11/2016 5 min read
Empiezo a tener una sospecha que me asusta:

¡¡Soy la hija secreta de Donald Trump!!

Gracias a Dios no es en la melena donde más se puede apreciar el parecido…

Es peor aún.

¡¡Es que tenemos la misma mala leche!

A primera vista no se nota, tampoco creáis que voy mordiendo al primero que se acerca a saludarme por la calle, pero cuando tengo el día «cruzao»… ¡es que no me aguanto ni yo!

Que lo mismo te echo la bronca por subir la persiana que, a la media hora, me cabreo si la bajas.

Una ricura, oyes.

El mejor momento es cuando me levanto…


No tengo yo un despertar idílico precisamente:
-¡Hola bonita! ¿Has dormido bien?
-Hili biniti ¿His dirmidi biin? (dicho con tonito de burla y bastante mala leche por mi parte a quien osa saludarme…)
Así que en casa ya me han dejado por imposible y en la primera media hora no me habla ni el tato.

Es más, entre mi familia circula la leyenda de que si me miras a los ojos antes de que haya desayunado, te puedo convertir en piedra, cual Medusa legañosa (no la medusa que pica, la otra, la que tenía serpientes en vez de pelo…¡igualito que yo recién levantada, vamos!!)
Pero he de decir que, en cuanto me tomo mi dosis diaria de café y mi neurona deja de bailar por mi cabecita, mi caracter mejora mucho.

Bueno, no mucho, pero mejora.

Cuando llega la noche incluso puedo parecer simpática.

A no ser que esté cansada.

O tenga hambre.

O frío.

O sueño.

O…..
Todavía no se cómo, pero en el Vaticano han tenido noticia de esta situación y ya están tramitando una beatificación extraordinaria y numerosa para toda la gente que me rodea.

Incluso han abierto una linea telefónica gratuita para damnificados, de manera que, si alguna vez has coincidido conmigo y todavía tienes secuelas de ese encuentro, no dudes en contactar con ellos para incluirte en la lista.

¿Quién sabe? A lo mejor te conviertes en el beato 1.000.000 (en el último recuento ya rozábamos esa cifra…)
De lo que sí estoy segura es de que si desayuno uno de estos maravillosos rollitos de brioche con manzana caramelizada y nueces, mi mala leche se suavizará bastante.

¡¡Son una delicia!!

La masa es tierna y esponjosa y el relleno…¡Se me hace la boca agua de recordarlo!

Podéis usar la variedad de manzana que más os guste, desde la reineta, si queréis darle un contrapunto ácido, hasta la golden si lo preferís más dulce.

De cualquier forma, no dejéis de preparar estos bollitos, especialmente si en casa también tenéis familiares con un despertar tan increíble como el mío.

Que ya sabéis que los bollos amansan a las fieras…

¿O era la música?
Preparación:
Comenzamos preparando la masa del brioche:
Si vamos a utilizar 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.
A continuación añadimos la harina y la sal.
Si por el contrario utilizamos 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.
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.

Una vez que tengamos lista la masa (tanto si la hemos amasado a mano como si hemos utilizado la amasadora) la llevamos a un bol 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).

Mientras leva la masa vamos a preparar el relleno.
Para ello comenzamos preparando las manzanas caramelizadas.
Pelamos las manzanas, las descorazonamos y las cortamos en daditos de 1 cm de lado aproximadamente.
Ponemos a fuego medio una sartén, añadimos la mantequilla y, una vez que esté derretida, añadimos también la manzana.
Cuando la manzana esté tierna, añadimos el azúcar a la sartén y mantenemos al fuego hasta que el azúcar se haya disuelto y la manzana esté doradita.
Dejamos enfriar .
Una vez que esté fría la manzana, le añadimos la canela, el jengibre y la nueces troceadas.
Reservamos.
Cuando la masa haya doblado su volumen, la volcamos sobre la encimera y, apretando suavemente con la yema de los dedos, la desgasificamos para que pierda el aire.
La dejamos reposar 10 minutos para que se relaje.
A continuación extendemos la masa hasta formar un rectángulo, repartimos el relleno por encima y enrollamos la masa por el lado más largo, de manera que formemos un cilindro, procurando hacer la misma presión en todo el cilindro mientras enrollamos.
Una vez que tengamos el cilindro lo cortamos en rodajas de unos 4 cm aproximadamente y las depositamos sobre un molde previamente engrasado, dejando cierta separación entre cada rollito ya que tras el siguiente reposo aumentarán de tamaño.
Cubrimos el molde con film y dejamos reposar 1 hora.
Precalentamos el horno a 175º.
Una vez que los rollitos hayan levado los barnizamos con huevo, decoramos con azúcar perlado grueso, opcional, y llevamos al horno durante 20  minutos aproximadamente, hasta que veamos que están doraditos.
Sacamos del horno y dejamos enfriar sobre una rejilla.

¡Y a disfrutar!
Notas:
  • Como toda la bollería de este tipo, lo mejor es consumir los rollitos en el día, pero si los conservamos en una bolsa con cierre hermético, se conservan bastante bien hasta el día siguiente. 
  • En cualquier caso, congelan fenomenal, por lo que si no vamos a poder comerlos todos enseguida, lo mejor es congelarlos y cuando los vayamos a consumir dejar descongelar a temperatura ambiente.


La receta del brioche pertenece al libro «Repostería, estilismo y fotografía » de Linda Lomelino.

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