coquille of the north belgian brioche

coquille of the north belgian brioche

Ingredients coquille of the north belgian brioche
Number of persons
-
6
+

250 g flour

10 g baker's yeast

50 g of water

25 g caster sugar

5 g fine salt

150 g egg

125 g soft butter




Preparation coquille of the north belgian brioche
Total time: 1h50
Preparation : 1h30
Cooking time: 20 min
Pour the diluted yeast into the centre of the flour fountain (preferably sifted).
Sprinkle the sugar and salt on the outside of the fountain.
Do not let the salt and sugar touch the yeast, otherwise the yeast will be useless.
Add the beaten eggs to the preparation.
Work the dough with a fork. This one must make air bubbles.
Beat the dough to make it elastic.
Incorporate the butter ointment and beat vigorously.
Place the dough in a mold and let it rise.
Cover it with cling film or a cloth during this operation.
This operation can be repeated several times but the dough must be beaten in the meantime.
Once assembled, leave it as it is and put it in the oven at about 180°C.
The tip of the knife should come out dry.
Leave to cool and enjoy.