Brioche
INGREDIENTS
500 g of pastry flour
250 g of Milkaut Profesional Butter
150 ml of milk
50 g of sugar
25 g of yeast
10 g of salt
3 eggs
MILKAUT SOLUTIONS
PROCESS
Mix all the ingredients, except the Milkaut Profesional Butter, with a flat beater in an electric mixer until smooth. Add the Milkaut Profesional Butter at room temperature, in two times, until the dough separates from the bowl’s wall.
Let it rest, covered, until double the size. Remove the gas from the dough and let rest, covered, in the fridge, overnight.
Remove the gas from the dough, portion, and roll the dough in 50-60 g pieces. Put in a Brioche mold and let proof until double the size. Brush with egg wash and bake at 180 °C for 20-30 minutes approximately, depending on size and mold.
Optional: sprinkle with icing sugar before baking.
TAGS