Angelica Brioche with Zucchini Recipe

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 ½ tsp active dry yeast
• 1/4 cup warm water
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter, melted
• 2 eggs
• 1/4 tsp salt
• 1/2 cup grated zucchini
• 1/4 cup Angelica liqueur

Instructions:

1. In a small bowl, dissolve the yeast in warm water and set aside for 5 minutes until foamy.
2. In a large mixing bowl, combine the flour, sugar, salt and melted butter.
3. Add the eggs and the yeast mixture and knead until the dough is smooth and elastic.
4. Add the grated zucchini and knead the dough again until it is evenly distributed.
5. Divide the dough into 6-8 pieces and shape them into brioche rolls.
6. Place the brioche rolls on a baking tray and allow them to rise for 1 hour.
7. Preheat your oven to 350°F (175°C) and bake the brioche rolls for 20-25 minutes, or until they are golden brown.
8. Remove from oven and brush the Angelica liqueur onto the top of each brioche roll. Let cool and serve.

Serving Suggestions:

This Angelica brioche with zucchini would be perfect served with a fresh salad or roasted vegetables for a light lunch. Alternatively, serve it for breakfast with some coffee or tea.

Verdict:

The zucchini adds a lovely texture and lightness to the brioche, while the Angelica liqueur provides a delicate and unique flavor. This is a recipe that is sure to impress any guests.