Brioche
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 3 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 30 g yeast, fresh
- 1 teaspoon, heaped salt
- 125 g suar
- 1 packet vanilla sugar
- 150 g butter, soft
- 100 ml milk
- 3 egg (s)
- some flavor, (lemon or bitter almond)
Print Recipe
Pin Recipe Instructions
- I never make a pre-dough at the beginning, because my braid always works wonderfully without it and I therefore don`t need it. But if you want to do one, you are welcome to do it as you know it best. First, mix the warm milk with salt and yeast well in a glass and set aside for 30 minutes. In a bowl, briefly knead the flour and soft but not too runny butter. Add the yeast mixture as well as the eggs, vanilla sugar, sugar and bitter almond or lemon aroma (as desired) and knead vigorously for at least 10 minutes, either with the machine or with your hands. It is important that you knead long and vigorously until you have a smooth dough. If the dough is a bit sticky, then add a little flour but not too much, just so that the dough can be kneaded well. Cover the dough and let it rest in a warm place for at least 1.5 - 2 hours until it has significantly increased its volume. (Of course you can also have all of this prepared in the bread maker) Due to the high proportion of butter, the dough needs some time to double its volume, this time should also be given to it. The dough can also be put in the refrigerator overnight, which makes the end product a lot more aromatic and I personally prefer it with the brioche. After resting or rising, whip the yeast dough again vigorously and knead well. Now form strands as you like and braid them into a braid. It is important to braid it tightly so that it does not fall apart again. Place the braid on a well-greased tray or a baking sheet lined with baking paper and cover again for another 30-45 minutes, until the dough has visibly increased its volume. Bake the loaf in a preheated oven at 180 ° C top / bottom heat or 165 ° C fan oven for a good 30-35 minutes. Since every oven heats differently, it may take a little longer, but don`t let it get too dark, as otherwise the braid will be too dry. For a nice crust, I brush the braid with a whisked egg before baking and put a little sugar on it. The braid becomes very loose and fluffy and stays fresh for a long time.
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