Brioche - butter roll. Traditionally, it is prepared with the addition of butter. The brioche dough is sticky, as it is very buttery. Because of this, buns are hard to shape. To make it easier, the dough is placed in the cold for a while. As a result, the crumb of the buns is tender, airy.
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You will need
- For the test:
- - 2.5 teaspoons of dry yeast
- - 450 g flour
- - 3 tablespoons of sugar
- - 0.25 teaspoon of salt
- - 3 tablespoons of milk powder
- - 180 g butter
- - 3 chicken eggs
- - 60 ml of water
- For filling:
- - 2 tablespoons of sugar
- - 100 g of poppy
- - 150 ml of milk
- - egg white
- For lubrication:
- - egg yolk
Instruction manual
1
Better start the dough in the evening. Knead it, mix. Leave in a warm place for an hour. Then put the dough in a bag. Put in the refrigerator for 6-24 hours.
2
Also, prepare the filling in the evening. Mix poppy, sugar, milk. Leave on for 10 minutes, and then simmer for about 15 minutes. Cool and beat the egg white in the poppy seed filling, rub well.
3
In the morning, removing the dough from the refrigerator, put it in a bowl. Leave in a warm place for an hour. Dough for buns is good.
4
Divide it into two parts. From each roll a layer 1-1.5 cm thick. Spread the poppy filling over the surface, roll up the roll.
5
Cut the roll into equal parts 5-7 cm wide. Lay them vertically, slightly flattened, in a greased form. Leave in a warm place for half an hour. Then grease with egg yolk. Bake in an oven preheated to 200 degrees for about 25 minutes. Cool the buns and eat.