Nu cred ca veti gasi acesta reteta de briose, nicaieri altundeva! Briose pufoase cu faina oparita!

Recipe for special fluffy muffins, with scalded flour and chocolate drops or flakes. The recipe doesn't exist anywhere, online or in cookbooks, because I adapted it from a certain type of cake and made at least 8 different tests until I got it perfect! What makes them special is a specific, soft and moist texture obtained by scalding the flour with milk! They are wonderful and keep perfectly the next day! Ingredients (12-15 pieces, depending on the size of the mold): • 200 ml milk 3.5% fat • 200 g butter min 80% fat – can be replaced with 180 ml oil and 25 ml milk • 370 g flour 000 or 480 • 5 eggs • 200 g sugar • 50 g vanilla sugar – 6 sachets • 10 g baking powder – i.e. a whole sachet • 30 g lemon juice – approx. 4 tablespoons • Finely grated zest from an untreated lemon or orange • 60 g chocolate chips for all the muffins, or 30 for half. Put the flour we weighed in a large bowl. In a separate container, mix the sugar, vanilla sugar and baking powder. In a small saucepan, add the butter, milk and lemon or orange peel. Put on the heat. Wait for the butter to melt and the milk to boil. Pour immediately over the flour, and mix with a wooden spoon until the flour hydrates and comes together in a ball. It is important that the liquid is boiling when we put it in the bowl, so that we scald the flour and it binds more moisture. If we do not put the boiling liquid directly on the heat, the flour will not be scalded and will not bind moisture, and the dough will come out too thin. Over this scalded flour, add the eggs and incorporate them with a hand mixer. As soon as they have become homogeneous, add the sugar mixture, without stopping mixing. We do the same with the lemon juice. The dough must be covered and refrigerated for at least two hours or simply until it cools and becomes firmer. When the dough has reached this goal, preheat the oven to a temperature of 230 degrees Celsius, top and bottom heat, plus ventilation, with the drip tray on the last level. (The drip tray has a double role. Once for drips, but especially to protect the base of the cakes from burning. We wait for it to reach this temperature because it takes at least 20 minutes.) Then we take a muffin tray with 12 nests, put a muffin paper in each cavity, then take the dough out of the refrigerator and put dough in each paper. I put about 75 g of dough per muffin, but if you have a mold with larger cavities, more can go in. However, be careful not to put them completely full, so that they don't spill out. I'm going to put chocolate chips in half of the dough. For half of the dough, I put about 30 grams in total, of which I use a few pieces as a decoration on top. This dough makes between 12 and 15 muffins, depending on how big your mold is. Put the muffins in the preheated oven. Place them on the middle rack. As soon as you put them in the oven, lower the temperature to 200 degrees Celsius. Bake until a toothpick inserted into the center comes out clean. For me, this took 20 minutes, but the time can vary by a few minutes, from oven to oven. So keep an eye on them to see when they're done. This is what the muffins look like fresh out of the oven. Beautiful and risen. The beautiful rise of the muffins is due to the large temperature difference between the cold dough and the hot oven. Let them cool, then we can enjoy them. They are incredibly soft, fluffy and flavorful! I have no doubt that you will like them! Enjoy!