Brioche (in a Braid of Five Plaits)
by Editorial Staff
Airy French brioche bun in a braid of five plaits.
Cook: 30 minutes
Ingredients
- Flour – 5 glasses
- Salt – 1.5 teaspoon.
- Dry fast-acting yeast – 4 teaspoon.
- Sugar – 100 g
- Butter – 180 g
- Milk – 1 glass
- Eggs – 4 pcs.
Directions
- I make dough. Pour the yeast into a small bowl, add a couple of pinches of sugar and warm water to slightly cover the yeast, and leave for 15 minutes.
- Beat the eggs with sugar until it dissolves, pour them into a well made in flour, add a little warm milk, yeast dough, salt, butter, the remaining milk.
- I knead as it should, and leave to come up in the oven at 35 degrees (remember, yeast dies at 60 degrees) for an hour or more.
- When the dough doubles in size, I take it out, knead it, divide it into 5 parts, roll them into bundles, weave the brioche into a braid.
- Lubricate with yolk, sprinkle with oregano – and in the oven, preheated to 180-200 degrees, for 30 minutes.
Bon Appetit!
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