Last Recipes




Number of persons

350 g flour

175 g butter

1 teaspoon of salt

1 cube of fresh baker's yeast

2 tablespoons of fresh water

4 whole eggs

50 g caster sugar

Total Time: 50 min
Preparation time: 15 min
Cooking time: 35 min

To be prepared the night before.
Mix the flour, salt, sugar, whole eggs, melted butter, yeast diluted in fresh water. Work the dough well by beating it (if it sticks add a little flour). It must remain flexible. Place the covered and tightly closed container in the refrigerator.
The next morning, flour the worktop, work the dough into a ball, then roll it out with a rolling pin.
to form a square, fold it in four and spread it out again. Roll into a sausage and cut into 8 pieces and place them in a large buttered and floured chimney mould. Leave to rise in a warm place for about an hour.
When the dough fills the mould, place in a hot oven (preheat the oven for about 10 minutes beforehand), i.e. 250°C (thermostat 8). Take out the brioche once it is well browned.

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