Brioche filled with sobrasada and honey with truffle by Raúl Pobo
2 years ago
PREPARATION:
Dissolve the yeast in lukewarm milk.
Knead until you get a fine dough.
Leave it to ferment in the fridge until it doubles in volume.
Make little 5g balls with the sobrasada and freeze.
Bake until the brioche turns golden.
INGREDIENTS:
Salt
Butter
Sugar
Compressed yeast
Milk
Eggs
Flour
Truffle
Sobrasada
