Brioches

Ingredients for 6 servings:

• 80 ml milk, warm
• 30 g sugar
• 10 g yeast, fresh
• 250 g flour
• 3 m.-sized eggs
• 1 pinch of salt
• 200 g butter, soft
• 100 g flour
• 1 egg yolk
• 1 tbsp milk

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For Sunday breakfast

Mix the milk and sugar, add the yeast in small pieces with 1 tablespoon of flour, and cover and let rest for 15 minutes. Knead the yeast dough from the pre-dough, the remaining flour, eggs, and salt. Add the butter in small pieces and knead into the dough. Cover and let rise in a warm place, then chill for 45 minutes (this makes the dough easier to shape). Preheat the oven to 180°C and butter six 9cm brioche baking pans. Knead the dough again well on a work surface that has been thickly floured. Set aside a quarter of the dough and divide the remainder into six pieces. Place them in the baking pans and make a well in the center. Divide the remaining dough into 6 pieces and form small balls into the wells. Beat the egg yolk with the milk and brush the brioches with it. Bake on the middle rack for 20-25 minutes. After baking, let it cool slightly and then turn out. You can spread them warm or cold with butter or jam, or eat them fresh with butter and jam.