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

MILKAUT SOLUTIONS

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