Brioches like from childhood,

ingredients

500 g plain flour 4 tbsp granulated sugar 1 dl milk 1.75 dl water 1 pk egg yolk 1/2 dl vegetable oil 1 packet vanilla sugar 2 tbsp honey 1.5 KL salt 2 tbsp fresh lemon juice 21 g fresh yeast a little oil to beat a little whole poppy seeds to sprinkle 1 pk egg white to rub

progress in the video above

Fantastic shortbread, suitable as a sweet breakfast. Brioche, spread with butter and jam with a glass of warm cocoa 🙂 These are adapted to our taste, as I remember them from my childhood 🙂 I don’t make any others anymore.

1.

In one bowl put flour, granulated and vanilla sugar, salt and mix the whole with a spoon. Then add egg yolk, oil, honey, swollen sourdough starter (1dl milk + 21g yeast + 1 kl sugar) and 1dl lukewarm water to which we put 2pl fresh lemon juice. Add the remaining approx 75ml of water progressively.Work up from semi-soft to a softer, rather sticky dough. Then put a little oil in your palm, pat all over the top of the dough and then with an oily hand, toss/punch the dough over and over a few times 🙂 If the dough soaks up the oil quickly, pour a little more in your palm. From this “pouring out” the dough will be airy and light 🙂 Finally, cover the dough and let it rise in a warm place for 1 h.

2.

Turn the risen dough out onto a floured board and cut it into 8 equal parts. Knead each piece of dough once more into a loaf.

3.

Work with the loaves right away. Roll out each loaf to a length of approx. 12 cm and fold into the shape of a classic brioche 🙂 Place the brioche on a baking tray with the paper a little further apart. Leave them in a warm place for 20-25 minutes to rise.

4.

When the brioche has risen, brush with egg white and sprinkle with poppy seeds. Finally, put them in the oven, which you have already preheated to 190°C for about 20 minutes. You need to keep track of them, because every oven bakes a little differently.

5.

Brioche buns are delicious fresh, but we like them better after a few hours, because a well chilled dough gets a slightly different consistency and taste. They are also delicious the next day. They taste very good on their own, but they are also fantastic with butter and jam. They are great for breakfast with a glass of milk, cocoa or with a melt 🙂

6.

Good taste!