When I enter the bar(the coffee shop) in the morning for breakfast: cappuccino and brioche or cappuccino and girella danese ? That is the question.
The girelle danesi-swivels is girelle in English- are soft brioches and much-loved sweets,the ones we always find in coffee shops. Danish girelle are fluffy brioche with a gorgeous filling of custard and raisins, for a genuine breakfast or snack.
In the 70s girelle in bars were so well-known that they even became the name for one of the first industry breakfast creation.
For the dough
250 gr.=1 cup 00 flour/all purpose flour
70 gr =1/4 cup sugar
40 gr =3 tbs.butter
6 gr.=1.2 tsp. Fresh yeast
80 ml=1/3 cup milk
For the filling
6 egg yolks
6 spoonfuls of sugar
5 spoonfuls of flour
1 spoonful of potato starch
½ vanilla bean
1l of milk
60 gr.=3tbs. Racins
2 tbs. rum
For the decoration
1 egg yolk
Melt the yeast in a bowl with a couple of tablespoons of milk taken from the total.
Mix the remaining milk in a bowl with the melted butter, sugar, egg and vanilla.
Put the 2/3 of the flour in a bowl, make a hole in the center, then pour the liquid mixture in the center and start kneading.
Add the remaining flour and work the dough until you get a soft dough.
Transfer the dough to a board and knead until you get a soft and homogeneous dough.
Then cover with a cloth and rise for 2 hours.
Meanwhile put the raisins in the rum
Then prepare the custard:
Boil the milk, flavoured with the vanilla.
In a bowl beat the egg yolks to a froth with the sugar.
Add the flour and the starch.
Then add the boiled milk, taking the vanilla bean out.
Let the mixture thicken over a low heat in a double boiler, mixing continuously, until you have a cream.
Let it cool.
After 2 hours, turn the dough over a floured board and spread it with the rolling pin in a rectangular dough.
Spread the custard all over the surface of the dough.
Drain the raisins.
Sprinkle the dough with the raisins
Roll the dough tightly forming a kind of sausage.
Then, with a floured knife, cut it into girelle (swivels,kind of wheels) about 1 inch thick.
Place the girelle on an oven tray lined with baking paper and let rise for another hour.
Finally brush the girelle with yolk, milk and sugar and bake in an already warm oven for about 20 minutes 180°C/350°F.Enjoy them today or tomorrow !