A little brioche for Sunday morning breakfast says ?????? You are still asleep when the smell of the brioche in the oven just stroke your lips ......
For 1 brioche Nanterre: 260g of flour, 30 g of sugar, 6g of salt, 10g of baker *, 15g of milk, 150g of eggs (3 eggs) 210g of butter, egg for gilding. The ingredients must be cold, leave them in the fridge for a few hours.
In the robot's bowl with the hook put the flour, sugar and salt on one side crumble the yeast on the other side, add the milk and turn slowly. Beat the eggs slightly omelette and add 2/3 in the bowl. Knead * 2 min at low speed -1-. When the dough begins to peel off add the rest of the eggs and knead on medium speed -4-. Let it spin until the paste comes off again. Meanwhile, detail the cold butter in small dice and then incorporate gradually little by little without kneading. When all the butter is incorporated continue kneading for 7 min at medium speed or more if needed, the dough should peel off a 3rd time. Pour the dough into a floured container, film to the touch * and let stand for one hour at room temperature.
Place the dough on the floured work surface and degas it by stretching it between hands and by flattening it, it must take a flat shape.Wrap it in a food film and reserve it in the refrigerator until the next day.
the next day, flour the work plan and take the dough out of the refrigerator. Flatten it again. Detail the ball of dough in 3 equal parts and start again: flatten each ball, join the flaps in the center, turn them over and roll them in the hands to have 3 balls. Line a medium sized cake pan with baking paper and place the 3 balls side by side. Leave to cook for 2 hours at room temperature *, brown with egg and bake in the oven, heated to 180 °, rotating for 45 minutes *.
I chose to braid ....
The brioche Nanterre easy magazine Crazy Pastry