Brioche filled with sobrasada and honey with truffle by Raúl Pobo
3 years ago
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    • 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