{"id":1617,"date":"2025-03-07T14:05:55","date_gmt":"2025-03-07T14:05:55","guid":{"rendered":"https:\/\/rimmed.al\/?p=1617"},"modified":"2025-03-07T14:46:42","modified_gmt":"2025-03-07T14:46:42","slug":"recete-per-briosh-te-bute-me-leter-pjekjeje-me-ane-te-ngritura","status":"publish","type":"post","link":"https:\/\/old.rimmed.al\/en\/recete-per-briosh-te-bute-me-leter-pjekjeje-me-ane-te-ngritura\/","title":{"rendered":"Recipe for Soft Brioche with Rimmed\u00ae Baking Paper"},"content":{"rendered":"<p class=\"wp-block-paragraph translation-block\">This croissant is soft, sweet and perfect for breakfast or with a cup of tea or coffee. Using <strong>Rimmed<\/strong>\u00ae baking paper helps to bake evenly and maintain the moisture of the dough.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">\ud83d\udd39 <strong>500 g<\/strong> white flour (type 00 or pastry flour)<br>\ud83d\udd39 <strong>100 g<\/strong> sugar<br>\ud83d\udd39 <strong>10 g<\/strong> dry yeast (or <strong>25 g<\/strong> fresh yeast)<br>\ud83d\udd39 <strong>200 ml<\/strong> warm milk<br>\ud83d\udd39 <strong>2<\/strong> eggs<br>\ud83d\udd39 <strong>100 g<\/strong> softened butter (at room temperature)<br>\ud83d\udd39 <strong>1 teaspoon<\/strong> salt<br>\ud83d\udd39 <strong>1 teaspoon<\/strong> vanilla or lemon zest for flavor<\/p>\n\n\n\n<p class=\"wp-block-paragraph translation-block\"><strong>For the coating:<\/strong><br>\ud83d\udd39 <strong>1 egg yolk<\/strong><br>\ud83d\udd39 <strong>1 tablespoon<\/strong> milk<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Preparation<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">1. Preparing the dough<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"translation-block\">In a small bowl, mix the warm milk with the yeast and <strong>1 tablespoon of sugar<\/strong>. Let it rest for <strong>10 minutes<\/strong>, until it foams on the surface.<\/li>\n\n\n\n<li>In a large bowl, mix the flour, remaining sugar, and salt.<\/li>\n\n\n\n<li>Add the eggs, yeast mixture and flavoring of choice (vanilla or lemon zest).<\/li>\n\n\n\n<li>Start kneading the dough and then add the softened butter in small pieces.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">2. Kneading and rising of the dough<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"translation-block\">Knead the dough for <strong>10-15 minutes<\/strong>, until it becomes elastic and smooth.<\/li>\n\n\n\n<li class=\"translation-block\">Cover with a cloth and let it rise for <strong>1.5-2 hours<\/strong>, or until it doubles in volume.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">3. Forming the croissants<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Line a baking sheet with baking paper with raised sides to avoid the dough from spilling.<\/li>\n\n\n\n<li class=\"translation-block\">Once the dough has risen, divide it into <strong>10-12<\/strong> balls and place them in the pan.<\/li>\n\n\n\n<li class=\"translation-block\">Let them rise for another <strong>30-40 minutes<\/strong>.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">4. Painting and baking<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mix the egg yolk with the milk and brush the surface of the croissants.<\/li>\n\n\n\n<li class=\"translation-block\">Bake in a preheated oven at <strong>180\u00b0C<\/strong> for <strong>20-25 minutes<\/strong>, until golden brown.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">5. Service<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>L\u00ebrini t\u00eb ftohen pak dhe shijojini me re\u00e7el, mjalt\u00eb apo \u00e7okokrem! \ud83e\udd50\u2728<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph translation-block\">\ud83d\udca1 <strong>Tip:<\/strong> For a softer croissant, cover them with a clean napkin as soon as they come out of the oven.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Will you try this recipe? \ud83d\ude0a<\/p>","protected":false},"excerpt":{"rendered":"<p>Ky briosh \u00ebsht\u00eb i but\u00eb, i \u00ebmb\u00ebl dhe perfekt p\u00ebr m\u00ebngjes ose me nj\u00eb filxhan \u00e7aji apo kafeje. P\u00ebrdorimi i letr\u00ebs s\u00eb pjekjes Rimmed\u00ae ndihmon n\u00eb pjekjen e nj\u00ebtrajtshme dhe ruajtjen e lag\u00ebshtis\u00eb s\u00eb brumit. P\u00ebrb\u00ebr\u00ebsit \ud83d\udd39 500 g miell i bardh\u00eb (tip 00 ose miell p\u00ebr brum\u00ebra)\ud83d\udd39 100 g sheqer\ud83d\udd39 10 g maja e [&hellip;]<\/p>","protected":false},"author":1,"featured_media":1618,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1617","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recet\u00eb p\u00ebr Briosh t\u00eb But\u00eb me Let\u00ebr Pjekjeje Rimmed\u00ae - RIMMED<\/title>\n<meta name=\"description\" content=\"Ky briosh \u00ebsht\u00eb i but\u00eb, i \u00ebmb\u00ebl dhe perfekt p\u00ebr m\u00ebngjes ose me nj\u00eb filxhan \u00e7aji apo kafeje. P\u00ebrdorimi i letr\u00ebs s\u00eb pjekjes\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/old.rimmed.al\/en\/recete-per-briosh-te-bute-me-leter-pjekjeje-me-ane-te-ngritura\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recet\u00eb p\u00ebr Briosh t\u00eb But\u00eb me Let\u00ebr Pjekjeje Rimmed\u00ae - RIMMED\" \/>\n<meta property=\"og:description\" content=\"Ky briosh \u00ebsht\u00eb i but\u00eb, i \u00ebmb\u00ebl dhe perfekt p\u00ebr m\u00ebngjes ose me nj\u00eb filxhan \u00e7aji apo kafeje. 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