Brioche

Last Updated on October 8, 2024

Bread originally from France.

Ingredients:

500 g of coarse flour 100 g of fat 100 g sugar 25 g of yeast 1/4 l milk 2 pcs yolks grated lemon peel eggs for rubbing salt

Procedure:

1. In a bowl, beat the fat, sugar, egg yolks and add grated lemon zest until foamy
2. To the rubbed dough add the risen yeast starter, a cup of lukewarm milk, a sugar cube and a teaspoon of flour (crumble the yeast into a little warm milk, add a little sugar and dust with flour, let it ferment for a while)
3. Add the sifted flour mixed with salt, the remaining lukewarm milk and work the dough first in a bowl and then on a rolling pin
4. After an hour of rising, divide the dough into several parts, roll out the doughnuts and divide them into pieces
6. Round each piece
7. Place them on a greased baking sheet and let them rise for a while
8. Brush them with beaten egg and cut them twice with scissors from the middle to make the corners rise
9. Bake in a well heated oven, later reduce the flame.