Cranberries Brioches

Ingredients

200 g flour 00
250 g manitoba flour
100 g granulated sugar
170 -190 ml milk
70 g butter
1 egg yolk
1 egg
7 g fresh yeast
A pinch of salt

To fill

100 g cranberries
20 g di butter
120 g Gentilini biscuits Piaceri with toasted oats and crunchy cereals
Brown sugar as needed

Processing

In the stand mixer add eggs, sugar, 170 ml of slightly warmed milk and a pinch of salt.
Add the flour and finally the yeast crumbled.

Start kneading and if necessary add a few more tablespoons of milk, the mixture should be soft but not sticky.
Put to leaven in a bowl, in a warm place, until double.
After the leavening time pick up the dough and with a rolling pin roll out a rectangle. Chop Gentilini biscuits Piaceri with toasted oats and crunchy cereals with the mixer. Brush the surface of the dough with melted butter and then sprinkle with chopped Gentilini biscuits.

Finish with cranberries and a sprinkling of brown sugar. Roll up the pasta. Cut the sweet rolls about 1,5 cm long, place them on the baking tray with baking
paper and let them leaven for 30 minutes, bake in a hot oven at 180º for about 15 minutes.