Start your morning in French with a cup of coffee and warm butter brioche. Famous French buns immortalized in Manet’s still lifes, for several centuries in their homeland consider Sunday classics breakfast. They are loved for their airy texture with a touch of crispy crust. The process of baking brioches is simple, but lengthy. So that be patient and you will have excellent baking, even if you are new to this business. For a perfect taste, cut brioche in half and spread with butter. Or try more exquisite serving option with a ball of berry sorbet.
The author of the recipe is Pamela Sheldon Jones, the author of cookbooks, won the journalistic award for writing “with emphasis to health ”
Time: 3 час. 40 min Difficulty: easy Amount: 12 rolls In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 sachet (7 g) active dry yeast
- 1.5 tbsp. warm milk (40 ° – 45 ° C)
- 0.5 tbsp. sugar plus 1 tbsp. l Sahara
- 2 tbsp. l olive oil
- 2 egg yolks
- 4,5 – 5 tbsp. premium flour
- 0.5 tsp salt
- 1 egg white
- Sorbet, jam or honey for serving
Recipes with similar ingredients: yeast dough, higher flour varieties, brioche bun, milk, eggs
Recipe preparation:
- In a large bowl in warm milk, dilute the yeast. Intervene 1 Art. l from 0.5 tbsp. sugar and olive oil. Leave on for 10 minutes so that the mixture foams.
- Add the yolks to the mixture and mix well. Stir in 1 tbsp. flour, the remaining sugar of 0.5 tbsp. and salt. Cover with cling film and put in a warm place for 1 hour.
- With a whisk, mix the remaining flour in 0.5 tbsp. at a time when If necessary, start stirring with a wooden spoon when the dough becomes more tight. Put it on a flour dusted surface and knead within 5 minutes to a uniform consistency, adding at the need for 1 tbsp. l flour so that the dough is not too sticky.
- Put the dough in a bowl greased with vegetable oil and roll around the bowl so that its surface is also oiled. Cover with cling film and place in a warm place for 1 hour, until the dough does not double in volume.
- Divide the dough into 12 identical pieces, rolled up from each to the ball. Put the balls in the muffin molds and put them back in warm place for 1 hour to double the dough.
- Preheat the oven to 190 ° C. In a small bowl with a whisk beat egg white and sugar until sugar is completely will dissolve. Bake the buns for 18 to 20 minutes until golden brown. Then remove them from the oven and brush with whipped protein. Cool buns without removing from the molds.
- Before serving, cut the brioches in half and fill with a ball sorbet.
