The Brioche is a very tasty biscuit originated in France.
It’s quite a rich yeast dough and goes very good with coffee:
- 100 gr. of soft butter
- 350 gr. of wheat flour (I take wholemeal spelt flour)
- 3 eggs
- 1 yeast cube
- around 3 tablespoons of lukewarm milk
- Two and a quarter heaped tablespoons of sugar
- Two pinches of salt
Make the dough and put it in the fridge overnight.
I usually forget that I should make the dough the day before, so I make it and let it rise for 30 to 50 minutes.
Traditionally you would form a bigger ball, make a well into it and set a smaller ball into the well, but I don’t bother and form them all to not quite bun sized balls between my hands.
Set them on a sheet of baking paper on a baking tray.
Again traditionally you would now spread some whisked egg yold onto the brioches. But I don’t like this. Sure, it makes them shine, but I don’t like the smell, when it gets hot in the oven. 🙂
Set the oven to 220°C.
Let the dough rise for another 30 to 50 minutes.
Than put the tray into the middle position for 15 to 20 minutes.
The brioches should take on a nice golden color.
Let it cool on a cake rack.
We break them into pieces and dunk them into coffee.
You will need a lot of willpower to not overeat yourself!
You have been warned! 😀