Brioche is a French traditional sweet pastry made from pastry. You can put candied fruit, raisins or pieces of chocolate inside the lush buns. In general, space for imagination!
Pick your recipe
You will need
- - 4 eggs;
- - 1 teaspoon of salt;
- - zest of 1 orange;
- - 125 g of butter;
- - 450 g of premium flour;
- - 4 tablespoons of milk;
- - sunflower oil (for lubrication);
- - beaten egg (for greasing brioches);
- - 2 tablespoons of golden fine sugar;
- - 2 bags of dry yeast (7 g each);
Instruction manual
1
Sift flour into a large bowl, stir in the yeast, add salt, sugar and orange zest, chopped on a grater. Cut butter into slices and put in a stewpan, fill with milk. Heat the mixture over low heat until the oil is completely melted. Cool the oil mixture.
2
Beat the eggs, then introduce a warm mixture of melted butter and milk. Pour the egg and milk mixture into the flour mass and whisk or mix with a spoon until smooth. Then mix the soft dough with your hands.
3
Lightly sprinkle flour on the cutting board and knead the dough for 5 minutes until elastic. Form a ball from the dough, transfer it into an oily container (sprinkled with flour), cover with cling film (with a damp towel) and place in a warm place (at a temperature of 20-30 ° C without drafts) for 1-2 hours to double in volume.
4
Then the dough should be kneaded so that gases come out of it: squeeze the dough lightly with your hand to the table, fold it in a couple of layers and rinse again. Again, put the dough in a bowl sprinkled with flour, and let rise a second time for an hour.
5
Divide the dough into two parts. Put one half in a bowl, covering with a film, place in a cool place. Knead the working half of the dough for a minute and divide into 6 parts. Cutting a small piece from each part, roll them into small balls.
6
Shape the brioches. Flatten one piece of dough into a circle, put a piece of chocolate in the center. Form the dough around the chocolate into a ball, pinching the open ends inward. Put in the silicone mold with the seam down. Do this with the remaining 5 large pieces of dough.
7
Make a hole in the center of each dough ball, put the prepared small balls of dough into the recess and press them lightly. Cover with oiled cling film, put in a warm place - let the brioches rise a little.
8
After removing the cling film, grease the brioche with an egg. Bake in an oven preheated to 220 ° C for 15 minutes until golden brown. Place the brioches on a cooling rack. Having prepared the mold, make blanks from the remaining dough. Let them distance and bake a second batch of products.