Summary

Ingredients

• 125 g flour
• 1 cube yeast or sachet dry yeast
• 125 ml milk, lukewarm
• 300 g butter or clarified butter
• 60 g suar
• 6 egg (s)
• 500g flour
• 1 teaspoon, leveled salt
• 1 lemon (s), untreated, the zest it or
• Aroma (lemon peel aroma)
• 1 egg yolk for brushing
• some cream to brush on
• Butter for the mold
• Flour for the mold
• 4 tablespoon almond (s), chopped, possibly
• Almond flakes for the shape, possibly
• 1 cup sultanas, marinated in sherry, possibly
• 3 tablespoon sultanas, possibly
• 50 g lemon peel, possibly
• 50 g orane peel, possibly
• some cinnamon, possibly
• some cardamom, possibly
• some granulated sugar, possibly

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Instructions

1. Mix the flour, yeast and milk into a pre-dough. Cover with a kitchen towel and let stand at room temperature for 30 minutes.
2. Meanwhile, prepare the batter. To do this, stir the soft, divided butter (or clarified butter) with the sugar until creamy. Add the lemon zest and salt and then alternately mix in 1 egg and approx. 4 tablespoons of flour, finally the remaining flour. Then knead in the yeast pre-dough and continue to knead vigorously until the dough is smooth and shiny. Shape a ball and place in a yeast dough bowl in the refrigerator overnight (in winter an unheated cold room is sufficient).
3. The next morning, knead the dough again and pour it into the buttered and floured form. Let rise again at room temperature for 30 - 40 minutes. In the meantime, preheat the oven to 160 ° C fan oven.
4. Mix the egg yolks with a little cream and brush the surface of the dough with it. Put water in the oven with a bowl so that the crust doesn`t get too hard and dry. Remove the bowl of water after a quarter of an hour.
5. The baking time depends on the size of the pastry. The classic brioche in the sweeping rib or panettone shape takes 30 - 40 minutes. In a wreath form, approx. 25 minutes are sufficient, portion brioches are baked at 200 ° C in 15 - 20 minutes. No water bowl is necessary here.
6. Variations:
7. Almond bread: Put 4 tablespoons of chopped almonds in the batter (possibly also a cup of sultanas pre-soaked in sherry). Sprinkle the form with almond leaves instead of flour.
8. Panettone: Mix 3 tablespoon sultanas and 50 g each of finely chopped orange peel and lemon peel into the batter. Flavor gently with cinnamon and cardamom.
9. Breakfast cakes: Form small rolls, lozenges or braids from the cold dough and sprinkle with granulated sugar. The dough can also be mixed with chopped nuts or almonds, candied fruits or even sultanas.