John Myers
Brioche, French Cake, Yeast Cake
The perfect mazu12 brioche, french cake, yeast cake recipe with a picture and simple step-by-step instructions.
- 500 ml Milk
- 60 g Butter
- 60 g Sugar
- 500 g Flour
- 1 Egg
- 0,5 tsp Salt
- 1 cube Fresh yeast
- 50 g Sugar
- 4 Egg yolk
- 10 g Flour
- 10 g Food starch
- 1 packet Vanilla sugar
- Prepare the yeast: Crumble the yeast into the milk 250 ml and stir with a whisk. Let stand for 10 minutes.
- Yeast dough: Briefly knead flour 500 gr., Sugar 60 gr., Salt and 1 egg to form a dough, then add the yeast used and continue kneading. Gradually add 60 g of butter.
- Let the dough rest in a warm place for 1 hour.
- Prepare pudding: Beat 3 egg yolks with sugar 50 g until the mixture turns white, then add vanilla sugar and continue to beat until it becomes a homogeneous white mixture.
- Add flour 10 gr. And cornstarch 10 gr. And whisk briefly. Add 250 ml of the milk and stir until it becomes an even mass without lumps.
- Now everything is heated on the stove until it becomes pudding-like through the constant stirring. Put the finished pudding aside.
- The risen yeast dough is rolled out on a surface that has been pretreated with flour. The pudding mixture is spread over the rolled out dough.
- Roll up the rolled out dough with pudding from top to bottom (it should be a sausage).
- Cut the roll into 8 equal parts. Place the pieces upright in a 26 cm baking pan lined with baking paper. (1 part in the middle and 7 around the outside, leaving some air in between so that the dough still rises when baking).
- Beat an egg yolk with a little water on the standing yeast pieces and sprinkle hail sugar on it if necessary.
- Bake at 160 degrees for about 35-40 minutes. Let the cake cool down first and then glaze it with sugar.
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