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
Rating:
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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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