John Myers
Ingredients for 1 servings:
- 750 g wheat flour
- 260 g milk, lukewarm
- 30 g yeast, fresh
- 130 g sugar
- 1 tsp salt
- 2 eggs
- 200 g butter, cold
- 1 egg yolk
- 1 pinch of salt
Instructions
Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 10 minutes
Sicilian brioches – like in a bar on a warm summer morning
Place the flour in the bowl of a stand mixer. Make a well in the center and crumble in the yeast. Sprinkle 1 teaspoon of sugar over the flour and mix with 100g of milk. Let it sit for about 10 minutes. Then add the remaining milk, the sugar, the salt, and the eggs and knead into a firm dough. Now add the cold butter piece by piece, adding a small piece of butter to the dough and kneading until it “disappears.” Repeat this process until all the butter is used up. This may take 15 minutes. You will have a wonderfully soft, glossy dough. Cover it with a damp kitchen towel or plastic wrap and let it rise for about 2 hours. Then turn the dough out onto the work surface, knead briefly, and divide it into 14 portions. I weighed them; each portion weighed about 90g. Form each portion into a large and a small ball. Flatten the large ball slightly, make a deep cut on the surface with scissors and pull this apart slightly. Pull the small ball into a point on one side and then insert this into the cut of the large ball. Place the brioches on a baking tray, leaving enough space between them. Place in a cold oven and let them rise until doubled in size. Remove from the oven and preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Mix the egg yolk with a pinch of salt and a little water and brush the brioches with it. Place in the lower half of the oven and bake for about 25 minutes until golden brown. Tip: If I want to serve the brioches for breakfast, I only bake them for about 10 minutes the night before. I then finish baking them the next morning. A wonderful aroma fills the house and we have delicious, warm brioches to go with our cappuccino.
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