Appetizer Brioche with Cracklings
To prepare a special delicacy, we start by activating the yeast. In a small bowl, combine the yeast with the sugar, then add 5 tablespoons of warm milk from the total amount. Gently mix until the yeast and sugar are completely dissolved. Cover the bowl with a clean towel and let it sit in a warm place for 10 minutes, until the mixture becomes frothy, a sign that the yeast has begun to ferment.
In a large bowl, sift the flour, which will help achieve a fine and fluffy texture. Make a well in the center of the flour and pour in the activated yeast. Mix with a fork or spatula, gradually incorporating the flour into the mixture. Cover the bowl again and let it sit for another 10 minutes, allowing the ingredients to connect.
After this time, add the melted and cooled butter, the beaten egg, and the warm milk in which you dissolved the salt. Start kneading the dough with your hands or with a mixer fitted with kneading hooks, until it becomes smooth and elastic. The dough should easily pull away from the sides of the bowl and your hands. Shape it into a ball and place it in a greased bowl, covering it with a towel. Let it rise in a warm place until it doubles in size, which will take between 30 and 60 minutes, depending on the room temperature.
In the meantime, prepare the filling: chop the bacon into small pieces and coarsely chop the walnuts. Once the dough has risen, incorporate these ingredients by gently kneading. Transfer the dough to a buttered baking dish, evening it out with your palms. Let it rise again until it doubles in size, then preheat the oven to 180 degrees Celsius.
Once the dough has risen, place the dish in the preheated oven and bake for about 50 minutes, or until the dough is golden and browned, and when you do the toothpick test, it comes out clean. When ready, let it cool in the dish for a few minutes, then turn it out onto a platter. Slice and serve this goodness warm or at room temperature, enjoying every piece full of delicious flavors and textures.
Ingredients: -35 g fresh yeast -1 tablespoon sugar -300 ml warm milk -500 g flour -150 g butter, melted and cooled -1 egg -1 teaspoon salt Others: -100-120 g cracklings, at room temperature -30 g walnut meat, coarsely chopped -oil -butter for the tray
