Brioches Catanesi
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 25 mins |
| Total Time | 4 hrs 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g wheat flour
- 260 g milk, lukewarm
- 30 g yeast, fresh
- 130 g suar
- 1 teaspoon salt
- 2 egg (s)
- 200 g butter, cold
- 1 egg yolk
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Put the flour in the mixing bowl of the food processor. Make a well in the middle and crumble the yeast into it. Sprinkle 1 teaspoon of sugar on top and mix with 100 g of milk. Let it soak for about 10 minutes. Then add the rest of the milk, sugar, salt and eggs and knead into a firm dough. Now add the cold butter piece by piece, i.e. add a small piece of butter to the dough and knead until it has disappeared. Repeat the process until the butter is used up. That can take 15 minutes.
- The result is a wonderfully soft, shiny dough. Cover this with a damp kitchen towel or plastic wrap and let rise for about 2 hours.
- Then place the dough on the work surface, knead briefly and divide into 14 portions. I weigh them, it makes about 90 g per serving. Shape each serving into a large and a small ball. Flatten the large ball a little, make a deep cut on the surface with the scissors and pull it apart a little. Pull the small ball to a point on one side and then insert it into the cut of the large ball.
- Place the brioches on a baking sheet with enough space between them. Put them in the cold oven and double them up.
- Take out of the oven and preheat it to 160 degrees top and bottom heat. Mix the egg yolks with a pinch of salt and a little water and brush the brioches with it. Slide into the lower half of the oven and bake for about 25 minutes until golden brown.
- Tip:
- If I want to serve the brioches for breakfast, I only bake them for about 10 minutes the night before. The next morning I finish baking them. Then a wonderful scent fills the house and we have delicious, warm brioches with our cappuccino.
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