John Myers
Ingredients for 1 servings:
- 500 g flour
- 4 eggs
- 130 g milk
- 7 g salt
- 250 g butter, soft
- 100 g sugar
- 1 cube of yeast or 1 packet of dry yeast
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Very tasty and easy to make broiche dough from star chef Christian Bégyn, rises very well!
For fresh yeast: Combine the yeast, 80g milk, and 100g sugar in a bowl, mix, and let rise. Put the flour in a large bowl and make a well in the middle. Add the eggs, a pinch of salt, 50g milk, and the risen yeast to the flour. Mix everything into a firm dough. Knead everything well and beat it against the side of the bowl until fluffy. Gradually add the lukewarm butter and beat well for about 20 minutes. The dough should no longer stick to the sides or inside the bowl. If it’s still too sticky, add a little more flour! If you use dried yeast, you don’t need a pre-dough. Let the dough rise until it has doubled in size. Or let it rest in the refrigerator for about 6 hours. Then you can shape it into a plaited loaf, snails, broiches, Buchteln, or other pastry as desired and let the dough rise again. Bake in a preheated oven at 180°C for about 20-30 minutes. Important: What’s special about this dough (and this should be true for any other yeast dough) is that the butter is kneaded in last, as this makes the yeast dough rise much better. This is how I always make my yeast dough, and it tastes the best so far.
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