Brioches
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 80 ml milk, warm
- 30 grams sugar
- 10 g yeast, fresh
- 250 g flour
- 3 egg (s)
- 1 pinch (s) salt
- 200 g butter, soft
- 100 grams flour
- 1 egg yolk
- 1 tablespoon milk
Print Recipe
Pin Recipe Instructions
- Mix the milk and sugar, add the flaky yeast with 1 tablespoon flour and cover and let rest.
- Knead a yeast dough from the pre-dough, the remaining flour, eggs and salt, add the butter in pieces and knead into the dough. Cover and let rise in a warm place, then refrigerate for 45 minutes (this makes the dough easier to shape). Preheat the oven to 180 degrees, butter 6 brioch molds with a diameter of 9cm.
- Knead the dough well again on a work surface that is thickly sprinkled with flour. Set aside a quarter of the dough and divide the rest into six parts, place in the molds and make a well in the middle. Divide the rest of the dough into 6 parts and form small balls and place in the recess. Beat the egg yolks with milk and brush the brioches with it. Bake on the middle rack for 20-25 minutes. Let cool down a bit after baking and then turn out. You can brush them warm or cold with butter or jam, or freshly with butter and jam.
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