Summary

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

1. Mix the milk and sugar, add the flaky yeast with 1 tablespoon flour and cover and let rest.
2. 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.
3. 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.