domingo, 27 de noviembre de 2011

Braided brioche

Versión española

Version française

- 340 gr. flour (000 type)
- 125 gr. butter
- 100 gr. sugar
- 3 eggs + 1
- 70 ml. milk + 3 tbsp
- 8 gr. dried yeast
- Salt

Method: dissolve the yeast in 3 tablespoons of milk. Let it rest for 15 minutes, and then stir it with a spoon. In a bowl, beat three eggs. In another bowl, sift the flour and pour in the middle the milk with the yeast, the sugar, the eggs, a pinch of salt and the rest of the milk. Knead well for 20 minutes. Add softened butter gradually, mixing well. Knead for another 20 minutes. The dough must be smooth and it should come unstuck from the edges of the bowl. Make a ball and cover it with a tea towel, place it in a warm place. After one hour and a half, uncover the dough and knead it again for 5 minutes, in order to remove the air inside. Put the dough in a bowl and cover with clingfilm and place it in the fridge for at least 6 hours (you can leave it for 30 hours). After that, take the dough out of the fridge and knead it for the last time. Grease a baking pan for brioches. Divide the dough into 3 equal parts and make 3 strips. Make a braid with the 3 strips, and put the brioche in the baking pan. Cover it again and let it rise for another one hour and a half. Preheat the oven at 180ºC, meanwhile, beat the remaining egg and apply it on the top, with the help of a brush. Bake the brioche for 30 minutes more or less.

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