Brioche - a small bun made from butter dough. Such pastries are very popular in France; they serve it as dessert or eat for an afternoon snack. Delicate air brioches are very fond of children. To make the buns really tasty, they use the highest quality and freshest products: eggs, milk, butter.
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Brioche: classic French recipe
Making buns is a lengthy process. For the dough to rise, you need to remove food from the refrigerator in advance. Do not use dry fast yeast, when using fresh brioches, they turn out more lush and tender. In order for the buns to acquire the desired consistency, it is important to strictly observe the technology of kneading, proofing and baking. If desired, the finished dough can be frozen, when thawing, it does not lose its qualities.
Real brioches are quite high in calories. For their preparation use natural butter, whole milk, high-quality cream. Properly prepared dough is very tender and just melts in your mouth.
Ingredients:
- 15 g of fresh quality yeast;
- 70 ml of medium fat milk;
- 6 fresh chicken eggs;
- 1 tsp salts;
- 500 g of wheat flour;
- 300 g butter;
- 30 g of sugar;
- 1 tbsp. l cream
- 1 egg yolk.
Lightly heat the milk, pour it into a deep bowl, add yeast and 1 s. l sugar, mix. When bubbles appear on the surface, release the eggs into the bowl, pour the flour in portions. Knead the dough with a mixer. It should become elastic and shiny, not too sticky.
Beat butter with sugar in a separate container. In small portions add it to the dough, continuing to beat the mixture with a mixer at low speed. When all the oil has been consumed, increase the speed of the appliance and thoroughly knead the dough for another 10 minutes. The mass should become smooth, uniform, acquire a pleasant light yellow color.
Leave the dough at room temperature, covering the bowl with a towel. If the room is cool, you can place the bowl in a container of warm water. After 2-3 hours, the mass will double in size. Gently knead it with a spoon, then cover the bowl with cling film and place in the refrigerator.