ReceptnaptárButter brioche
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Ingredients
Method
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- Stir the yeast into the lukewarm milk with a pinch of sugar and leave for 10 minutes to froth.
- Put the flour, salt and sugar in the bowl of a stand mixer, add the yeasty milk and the eggs and knead on medium speed for 8-10 minutes until the dough is elastic and comes away from the sides of the bowl.
- Add the soft butter a cube at a time, always waiting until the previous piece is completely worked in. Then knead for another 5-8 minutes until the dough is glossy, smooth and can be stretched paper-thin.
- Cover and leave to rise at room temperature for 1-1.5 hours until doubled; if you have time, put the knocked-back dough in the fridge overnight — it's easier to shape cold and tastes better.
- Butter a 30 cm loaf tin. Divide the dough into 8 equal balls, shape them tightly and put them in the tin in two rows.
- Cover and leave to rise for 1-1.5 hours, until it reaches the rim of the tin. Preheat the oven to 180 °C.
- Brush the top carefully with beaten egg and bake for 30-40 minutes until deep golden and the top sounds hollow when tapped (if it browns too quickly, cover with foil).
- Leave in the tin for 10 minutes, then cool completely on a rack and serve in thick slices with butter and jam.
A Receptnaptár original recipe. Calories and protein are estimated.
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