15 giugno 2014

Brioche Bulgara Girasole - Bulgurian Sunflower Sweet Bread

 la ricetta in italiano qui

A Bulgarian traditional sweet bread, shaped as a sunflower.
A very soft and puff pastry dough, ideal for breakafst and teatime.
You can choose your favorite topping at your pleasure: grated chocolate, granulated sugar, sesame or poppy seed, it will turn out always gorgeous.

brioche bulgara girasole


500 g all-purpose flour
12 g fresh yeast
(or 2 tsp instant yeast)
200 g lukewarm milk
2 eggs
2 or 3 tbs sugar
half a tsp salt
50 g soft butter

other soft butter to brush
a round pan, 24 cm. diameter

brioche bulgara girasole

Mix flour and sugar in the bowl of the mixer.
Dissolve yeast in milk and add the liquid to the flour, a little at a time, starting to knead at low speed.
Then combine eggs, lightly beaten, and salt.
Finally add butter and knead at medium speed until dough is smooth and homogeneous.
Shape into a ball and let rest covered until doubled in a greased bowl.
Transfer the dough onto the working surface and divide it in half and in half again, so to have 4 pieces.

facendo brioche bulgara girasole

Divide each part into 4 equal balls.
Work 4 balls at a time: roll out each ball into a disk, brush each disk with soft butter soft and get each above another. Roll the dough into a small loaf and cut it into 5 triangles, as shown in the picture.
You will get 20 triangles/petals.
Arrange the triangles into a baking pan (lined with parchment paper), trying to fix the pointed ends to the inside.
Let rise covered until doubled.
Brush with beaten egg or milk or soft butter, sprinkle with poppy or sesame seeds, grated chocolate or granulated sugar and bake at 190° for about 30 minutes.
If the brioche turns golden too quickly, cover with aluminum while baking.

brioche bulgara girasole

 Bread Baking Day #69 - Regionale Brote / Local breads (last day of submission Juny 1st, 2014)

This recipe goes to Der Gourmet  who's hosting BDD #69,
the montlhy bread event created by Zorra.

This recipe also goes to Susan's weekly YeastSpotting.

This recipe is my personal entry to WHB #437
hosted by Haalo of  Cook Almost Anything
both for English and Italian edition.
Thanks again to Haalo who manages greatfully all events,
to Bri for Italian edition.
Thanks again to Kalyn for her successfull idea!

6 commenti:

Anonimo ha detto...

Cinzia questa brioche è semplicemente stupenda!!!

Cindystar ha detto...

Grazie, Lucia, ed era veramente buona! ;-)

My Little Space ha detto...

This looks truly awesome ! Love it so much.
Blessings, Kristy

Cindystar ha detto...

Kristy, thank you so much, have a nice Sunday! ;-)

Unknown ha detto...


sweet breads are always a temptation.
A delicious secret is revealed and I'm looking forward to bake ...

from the Munsterland


Cindystar ha detto...

Thanks, Thomas, please give me a quick note if you try it! :-)

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