I am in love with this recipe since childhood. My mother used to prepare at least one Sunday a month. The previous day, we left early in the direction of the bakery of the neighborhood, where they made some delicious bread from the milk of different shapes and sizes. Although small the I tried with all kinds of ingredients salty my favorite was the milk bread with bologna. It is curious how small we are finding, through experimentation, combinations of flavors that, although a priori may seem impossible, we have just captivating to stay forever in our memories.
In the recipe that I propose today, the mix of flavors goes alternating in the mouth; now salt, now fresh, now a mixture of both difficult to define, in such a way that our taste buds fall rendered to this jigsaw of flavors so disparate. The mixture of salty and sweet in the same dish is one of those strange combinations that we can capture you, so cuisine is very traditional and appealed.
The muffins that I used to make this recipe, you can buy or you can work out at home. If you do not dare, ask at the store biscuits and milk, or muffins type brioche, with an approximate weight of around 200 grams. Although my advice is that may be done at home, because it will be far superior in all ways to that you can find in the best shops. If you want to come to make them, I suggest that may be done by following the recipe of our buns swiss, with it you will obtain a few breads tender, delicious aroma.
The process of elaboration is indicated in the recipe, with the only difference that the mass is to divide it into 4 loaves after the first fermentation. To be loaves larger than the buns francs, the baking time can also vary slightly.
Are you prepared to learn how to make these delicious buns with fillings?
Yes? Well, here we go with the recipe!!
Ingredients for 4 people:
- Brioches – 4 units
- Grated cheese (optional) – to taste
- Milk – 180 grams
- Tomato sauce – 90 grams
- Eggs – 4 units
- Onion – 2 units
- Olive oil – 3 tablespoons
- Salt – to taste;
- Pepper – to taste
- Sugar – 1 small scoop
- Miga – two brioches
Preparation of the Recipe
- We start the recipe by peeling and cutting the onion into medium pieces.
- Heat the olive oil in a frying pan, and add the onion. Cook, over medium heat, until the onion is very tender, almost caramelized. The slower the cooking process, and over time expand, the onion will be gaining in sweetness on the go caramelizando their natural sugars.
- When the onion is well browned, add to the skillet the tomato sauce, salt, sugar and pepper. Mix together and cook for a few minutes over medium heat.
- We cut the top of the brioches. Reserve,
- With the help of a sacabolas, we get the crumbs, being careful not to break the crust of the loaves, because, if they do, the filling will leak during baking.
- Put the crumb of two of the biscuits in a bowl, and break into small pieces with your hands so as not to get chunks too big. Add the milk, and mix so that the crumbs absorb the grease. We can book the rest of the crumb to prepare some croquettes delicious, or add to a warm soup.
- Threw in the skillet without the crust soaked in milk and mix. Turn away the pan from the heat source.
- Preheat the oven to 180 ° C.
- Then we fill the buns with the contents of the skillet, taking into account that we must leave about two inches without filling to be able to put the egg. As we are filling in the muffins, we put them in a baking dish.
- Once we have them in the source, we put an egg in each brioche. We ended up espolvoreándolos with a little grated cheese.
- Put the pan to the oven and bake the loaves for 20 minutes at 180 ° C.
- Remove from the oven and serve im median tely.