Brioche

Ingredients for 1 servings:

• 600 g flour
• 200 g butter
• 40 g yeast
• 4 eggs
• 3 tbsp sugar
• 1 pinch of salt
• 9 tbsp milk as needed
• Brush butter into the mold
• egg yolk for brushing

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

for 12 cupcake cases or a regular 12-cup muffin tray

Make a starter dough with the flour, yeast, sugar, and a little lukewarm milk. While the dough rests, gently heat the butter so that it melts but isn’t very hot. Then add the eggs to the dough, followed by the salt and butter (yeast doesn’t like fat or salt when rising, as this could damage it). Knead everything into a light dough, which should be airier than regular yeast dough. Once the dough is smooth and shiny, let it rest in a warm place until it has doubled in size. Then divide the dough into 12 portions. Set aside a small amount from each portion for the topping. Then shape all the dough pieces into balls. Use your thumb to make a small indentation in the large ball to prevent the smaller ball from tipping over during baking. The brioche can be baked in conventional pans, but the recipe is designed to work well with a standard 12-cup muffin tin. Bake the brioche at 180 degrees Celsius (350 degrees Fahrenheit) on the middle rack for 15-20 minutes, until golden yellow. If desired, you can brush the brioche with egg yolk before baking for an even more intense color. Brioche tastes best fresh, ideally while still lukewarm. Leftovers can be stored in a plastic bag and baked the next day. Homemade jams and savory spreads go well with them. Brioche is a great addition to a brunch, buffet, or coffee table.