Brioche


1 yoghurt of 125g
1 egg
1 1/2 tblsp of sugar
50g butter
1 tblsp of schnaps (or other alcohol)
1/2 tsp of salt
200g of flour
1tsp of dried yeast.
Be careful all ingredients should be at room temperature.

Optional:
icing sugar
roasted sliced almonds.

In a bowl, mix the flour with the yeast, make a hole in the middle.
Add the yoghurt mixing with the tip of your fingers
Add the sugar and a pinch of salt, then add the soft butter, and work the dough until the butter is absorbed.
Add the egg, mix well. Work the dough until it is elastic and detaches from your fingers more easily, just like breads.
Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size.
Work the dough again for 10 mn and divide it in five balls.
Place them in a greased rectangular mould and cover. Let rise for an hour again.
Preheat the oven at 200 degrees and, optional, brush the brioche with an egg yolk mixed with a dash of sugar.
With a pair of scissors, make small cuts at the top of each ball then put in the oven to bake for 40 min. Remove, unmould and let cool on a rack.
Optional mix icing sugar with hot boiling water. Brush the top of the brioche with it and throw a few roasted almonds over.

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2 Responses to “Brioche”

  1. “Chinois” or custard stuffed brioche « Experiments in dessertarian cooking Says:

    […] A typical French recipe for a great breakfast. This recipe is an adaptation of my version of soft brioche where custard is added. I’ll post a photo of the soft brioche on it’s own when […]

  2. Chocolate and banana treats, Dog rose jam « Experiments in dessertarian cooking Says:

    […] treat -Chocolate and banana treats -Dog rose jam on homemade brioche -Freshly juiced orange -Chicory […]


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