Sacramento Dog Teeth Cleaning

the unnatural mother

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I have absolutely forgotten the birthday of my virtual son. I had prepared a chocolate cake to celebrate with dignity but came out a ciofeche. Then I made dinner for our other dishes that I have not photographed because they are not photogenic and not suitable for birthday blog in a respectable (?) - see polenta and cod. Yesterday I decided to make this panbrioche stuffed, we could literally brushed dinner at 18.50.
The excuse was that our stomach has not yet timed daylight saving time.

Ingredients for a dozen people in a buffet or dinner for 4 cats:
500 g flour 00
120 g of boiled potatoes (cooked weight) - are about 2 small potatoes
a scoop of milk

a measuring cup with water 80 g of extra
virgin olive oil a teaspoon of sugar 2 teaspoons salt

a yeast
for the filling: chopped smoked cheese, tuna and courgettes
to brush : one egg, a dash of milk and a pinch of salt thrown together

Place in the bowl of Thermomix the warm potatoes into pieces, water, milk, sugar, oil and yeast 1 min. 40 ° speed. 3. Add the flour and salt and knead 1 minute. vel. E1 6 min. vel. Spiga. Roll out the dough with a rolling pin just on baking paper. You have to get a rectangle with a thickness of 1 / 2 cm. Place the stuffing in the center and cut the dough in a herringbone pattern No pictures on the sides as 2, cross-strips to obtain a plot as picture No 3. Spennelate the brioche, place, given its size, sideways on a baking tray. Bake in the oven cold panbrioche the middle shelf and turn the oven to 160 ° after quarter of an hour brought the oven temperature to 200 degrees and cook until golden brown for another 15-20 minutes.

Source: This recipe was published in Thermomix cookbook in 2004, unfortunately, is no longer present in

Notes and Tips:

• Who is the fanatic risings storcerà nose to slow the rising strength of this recipe. As you can see from the photo No 4 However, the softness of the dough is not compromised in any way.
• E 'totally empty fridge for a recipe that used the filling that you like. Be careful, however, not to use very wet fillings.
• gives its best just done, but it's also great the next day due to the presence of potatoes in the dough.