Brioche (original)

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. From the flour, salt, icing sugar, dissolved yeast and eggs, work a pastry-like dough by continuous slapping and folding until it becomes bubbly (if it turns out firmer than regular pastry dough, add a little more lukewarm milk).
2. Once the dough is nice and smooth, add the soft butter little by little.
3. Put it in a bowl and let it rest overnight in the fridge (or a cold place).
4. The next day, shape it as desired, or put it in one piece into a buttered tin.
5. Let it rise, then bake for 30-45 minutes depending on its size. ⏱ Timer: 30 min

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Similar recipes

• Homemade croissants (croissants au beurre) · French
• Butter brioche · French
• Bread rolls (zsemlye) · Hungarian
• Pandesal (soft, crumb-coated breakfast rolls) · Southeast Asian
• Egg Willeroy · Hungarian
• Concha (Mexican Shell-Topped Sweet Bread) · Mexican

More hungarian ideas

• Scrambled eggs with sausage and tomato
• Semolina pudding with honey and cinnamon (tejbegríz)
• Pancakes with sweet curd cheese (túrós palacsinta)
• Bread and dripping with red onion (zsíros kenyér)
• Eggy bread with cinnamon sugar (bundáskenyér)
• Ham and cheese omelette
• Cocoa swirl buns (kakaós csiga)
• Porridge with fruit and honey

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch