Such rich butter rich butter bread will have to table at any holiday with a large number of guests. If suddenly brioches will remain, from it you can cook, for example, sweet toast. Also, bread is perfectly stored in the freezer, being wrapped in foil. Nutritional Information per serving: (2 total) Calories one 75, total fat 14 g., Saturated fat g., Proteins 3 g., Carbohydrates 9 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 2 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2.5 tsp dry active yeast
- 1/3 Art. milk (heated to 38 – 43 ° C)
- 6 large eggs
- 3.75 Art. premium flour (still optional for kneading)
- 1/3 Art. granulated sugar
- 1 tsp coarse salt
- 250 gr butter (room temperature)
- 1 egg for lubrication
Recipes with similar ingredients: yeast dough, brioche bun, premium flour, eggs, milk
Recipe preparation:
- In a bowl of a stationary electric mixer, combine yeast with warm milk and let them stand for several minutes. With help nozzle-blades intervene 1 tbsp. flour and 1 egg.
- Remove the bowl from the mixer and sprinkle the surface of the dough 1 Art. flour. Cover with cling film. Let stand in a warm place in for 25-40 minutes or until flour appears on the surface cracks.
- Beat the remaining 5 eggs lightly.
- Using a dough hook in a mixer, mix sugar, salt, beaten eggs and 1.75 st. the remaining flour. First set low speed, and after a minute or two, increase to an average level and keep kneading for about 15 minutes or until the dough will not start to wrap around the hook. Add more flour for a few hours. l at a time, if necessary, to separate the mass from the walls of the bowl. The dough should be shiny and slightly sticky.
- Reduce mixer speed to a minimum and add creamy oil for 2 or 3 tbsp. l at a time. When it is fully introduced, increase the speed to medium and knead for another 3-4 minutes, adding a small amount of flour again if necessary for separating the dough from the walls of the bowl. The mass should be smooth and slightly brilliant.
- Move the dough onto a lightly dusted surface, knead several times manually and form a lump. Put it in a large bowl greased with vegetable oil. Turn lump to cover with fat.
- Cover the bowl tightly with cling film and place in a warm place for the dough to rise 2 times (about 2 hours). Put a sheet of parchment paper on a large baking sheet and sprinkle generously flour. Spread the dough on the surface, sprinkle with flour. Then cover with a sheet of parchment and a towel. Do not refrigerate less than 6 hours or overnight.
- Grease 2 large rectangular baking tins well (approximately 23 cm x 13 cm x 8 cm). Put the chilled dough in these two large containers. Cover with a towel and leave in a warm place 1-2 hours or until the mass rises by 2.5 -5 cm above the edges of the forms.
- Heat the oven to 190 ° C. Beat 1 egg and 2 tsp. water. Gently grease the loaves with the resulting egg grease. Bake 30-35 minutes or until a golden brown color and a dull sound appear when tapping on loaves. The internal temperature should reach 85 – 88 ° C.
- Cool on wire rack about 45 minutes before serving. Keep brioche tightly wrapped at room temperature for 2 days. Screw tight to freeze. still warm or chilled loaf in foil and store in the freezer a cell for 4-6 weeks. To reheat, keep in the oven when 163 ° C until the surface becomes crispy (approximately 15 minutes for loaves). Or wrap a few slices in foil and heat, until they become warm (about 5 minutes).
