My favorite Brioche

Nothing tastes more like a lazy sunday morning, than a soft, airy brioche. A round comfy bun, coming out of the oven, making the whole place smell like a bakery, is pure joy. But why wait for sunday to make those? The day has been grey and rainy, i feel like i could need some comfort food, and to me brioches fall into that category.

I've been trying brioche recipes for ages, and will keep on doing so, but i always come back to this one, that i adore. It's the kind of recipe that i love, because i got it from a friend that had it from a friend after a trip to Sweden. There's actually suppose to be some kind of swedish spice mix to go in it, but i have no idea what kind, and trully they are lovely as it is.

You can make individual buns or one big brioche, i've also used it to make a 3 kings cake. You can add raisins or chocolate chips in it, put a sugar topping or not... Anything you fancy!
Sliced open with a bit of butter and marmelade, a hot cup of tea next to it, this looks like a nice start to the day.


For 6 big individual buns

425gr of Flour
90gr of Butter
75gr of Sugar
1/4 liter of Milk
1 Teaspoon of Salt
25gr of Fresh Baker Yeast
1 Egg
1 Tablespoon of Milk
3 Tablespoon of Sugar Grains

Melt the butter and add the milk to it, use a little bit of that mixture to mix the yeast in. Be carefull that the mixture is not hot, just teppid, or it will kill your yeast.

Mix the flour, sugar and salt together and add slowly the butter/milk to it, and than the milk/butter/yeast mixture. Work until it's combined well and seems elastic. Cover it with a towel and let it rest for one hour in a warm place.

Cover an oven tray with parchement paper. Put a bit of flour on your working surface, aswell as on your hands and form your buns. Place them onto the tray and let them rise for 30 minutes.

Preheat your oven to 225°C.

Beat the egg and the tablespoon of milk well and brush the buns with it. Spread the sugar grains on top and put it into the oven for about 10 minutes or until they have a golden color.

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