These rolls with a golden brown crust and fragrant crumb inside are very popular in France. They are served with muesli, vegetables and scrambled eggs for breakfast.
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Ingredients for 20 Buns:
- 500 g sifted flour;
- 30 g of raw yeast (briquette);
- 1 tsp with a hill of sugar;
- 1 tbsp. l warmed milk;
- 200 g butter
- 4 chicken eggs;
- salt to taste.
Cooking:
- It is necessary to grind the yeast in a bowl and mix them with warmed milk and sugar. To this mixture you need to add a handful of flour and leave this bowl for 15 minutes in a warm place so that the yeast gives a reaction.
- After the yeast mass has approached, it is necessary to pour melted chilled butter into it, mix everything and, adding a little sifted flour, knead the dough. Knead the dough until it ceases to remain at the edges of the bowl.
- When the dough is ready, lay it in a bowl and cover it with a clean, loose towel to give the dough a "rest". Then form a thick roll of dough and divide it into 20 parts, and these 20 parts - into 2 more parts each (in the ratio of 2 \ 3 and 1 \ 3). From all the pieces, mold the balls.
- Now we proceed to the preparation of molds. They should be washed and wiped dry. Then grease them with sunflower oil and put large balls in them. In each of them, make small indentations in which place the smaller ball and leave it in this form for 1.5 hours. Do not leave the dough for more than 90 minutes, as it may fall, lactic acid bacteria will start in it, which will not only change the taste of brioches, but also will not allow them to be lush.
- Prepare the oven: Preheat it to 220 degrees and set the baking time - 20 minutes. The surface of the brioches must be greased with egg yolk, after which you can send them to the oven.