Brioche

French
brioche

Not too sweet, the brioche also makes the perfect partner for salads or cheese, as well as yoghurt and jam. Ideal at breakfast and teatime.

Preparation time:
4H40

Cooking time:
The time varies depending on the type of machine and program selected. Thank you for referring to the manual for your machine.
30m

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Preparation

picto_machine_on_cn

Preparation:
1 - Mix the flour, salt, sugar, butter and eggs in a bowl.
2 - Stir the milk into the yeast and add to the bowl.
3 - Blend with a spatula until you have a smooth dough and finish by kneading with a rolling pin.
4 - Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to ferment for 90 minutes in a warm place.
5 - Take the ball of dough, divide it into 3 equal pieces and leave to rest, covered, for 10 minutes. Shape into 3 buns, place them on a baking sheet and leave to proof, covered, for 2 hours.
6 - Put the balls of dough in an oven pre-heated to 180°C and bake for 30 minutes.

Ingredients

  • Butter: 200 g
  • Flour (T55): 575 g
  • Egg: 4
  • Salt: 12 g
  • Fresh compressed yeast: 33 g
  • Sugar: 70 g
  • Milk: 80 ml
  • Dry Yeast: 11 g

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