John Myers
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Butter Brioche or Brioche Au Beurre
The perfect butter brioche or brioche au beurre recipe with a picture and simple step-by-step instructions.
Dough:
- 0,5 cube Fresh yeast
- 10 ml Milk warm
- 350 g Spelled flour type 630
- 220 g French salt butter soft
- 60 g Sugar
- 4 Eggs
Brushing:
- 1 Egg yolk
- 2 tbsp Water
- 2 tbsp Butter for the baking pan
- Crumble the yeast into the warm milk and stir well. Mix the flour with sugar in a bowl and make a well. Put the yeast milk in there, dust it with a little flour and let it rise for about 10 minutes until it bubbles up! Then knead everything and knead in the softened butter and eggs! Knead everything for at least 10 minutes!
- Remove the dough and let it rise until it has doubled! Then cover with cling film and put in the fridge overnight! The dough structure becomes very fluffy and fine-pored!
- The next day the dough is amazingly firm, like dough! BUT MUST BE SO! 😀 Grease a loaf pan with butter! Shape the dough into 10 balls of the same size and place them in two rows in the baking pan! Let rise again for at least 30 minutes!
Preheat the oven to 160 ° degrees circulating air!
- Then whisk the egg yolks with a little water and brush the brioche with it. Bake in the preheated oven for about 20-30 minutes! Then immediately support it on a grate! The brioche falls out very easily! 🙂 Let cool down! But it tastes best lukewarm!
- We prefer to eat warm minster with a salad! Sounds strange but it’s awesome! We had a vacation in France this summer! Here is the link: Warm minster from the cocotte
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