Pietras Buttermilk – Brioches
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 9 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 50 g raisins
- 2 tablespoon rum
- 500g flour
- 0.5 ½ cube yeast or 1 pack dry yeast
- 120 ml buttermilk, lukewarm, possibly more
- 2 egg (s)
- 80 g butter, room temperature
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 egg (s), for brushing
Print Recipe
Pin Recipe Instructions
- Warm the rum slightly. Add the raisins and marinate covered.
- Work the flour, yeast dissolved in buttermilk, eggs, butter, sugar and salt with a dough hook for 4 minutes to make a smooth dough.
- Drain the raisins in a sieve, dust with flour and work in. Cover and leave to rise overnight in the refrigerator.
- Knead again vigorously. Divide the ball into 12 pieces, remove a quarter from each piece and form a large and a small ball from it.
- Place the large dough balls in greased brioche molds (alternatively in ovenproof cups or muffin molds of around 100 ml), then place the small dough balls on top. Cover and let rise in the tin for 20-30 minutes. To do this, place on a pan filled with boiling water.
- Brush with egg yolk. Cook on the middle rack of the oven. Place a fireproof bowl with boiling water on the floor and close the oven door immediately. Switch the oven down as follows: electric oven from 220 ° C to 180 ° C, convection oven from 200 ° C to 160 ° C, gas oven from level 4 to level 2.
- Bake the brioches golden for 15 minutes. Allow to cool on a grill.
- Variation: 1 teaspoon of vanilla or cinnamon, 1 teaspoon of grated lemon or orange peel can also be added as a spice instead of the rum, then soak the raisins in juice.
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