#brioche #recipe
500g wheat flour (type 550/Germany)
4 eggs fresh
125g whole fat milk
21g fresh yeast (7g dried yeast)
75g sugar
2g salt
3G lemon zest
150g butter
1pc. egg yolk
5tps. milk
Mix all ingredients (not the butter) in kitchen machine bowl and knead them slowly 7 Minutes. Than add the butter in flakes and knead 5 more minutes, middle fast. Should be a a gentle but bit sticky dough and should come easily out of the bowl.
Put it in a lightly oiled bowl, cover it with foil and let it come up to double size by room temperature (takes about 45-60 minutes), take it off the bowl on a lightly oiled surface, cut it into four equal parts, shape it into strings of 40cm and braid it into a plait.
How that worksβ¦ I show you in an extra clip.π«Άπ»
Heat the oven to 175 degrees, spread it with the egg-milk-mix and bake it for 50 minutes. After taking out of the oven, spread it again with a bit milk (become shiny) and cover it with a towel till the brioche is cooled down.
Eat it with butter and marmalade, or use it for French toast or shape the dough to burger buns.
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