Preparation: 20 minutes
Cooking time: 20 minutes
Rest: 2 H
For 2 buns
- 500 g of flour
- 10g salt
- 40 g sugar
- 20g fresh baker's yeast
- 3 eggs
- 15 cl milk
- 150g butter
For the worktop and gilding
- 50g flour
- 1 egg
Preheat the oven to 180oC (th. 6).
Cut 150 g of butter into small cubes and put them in the refrigerator.
Put the flour, salt and sugar in the bowl, then mix with the hook.
In a saucepan over low heat, heat the milk to 30oC, then dilute the baker's yeast in it (not hot enough, it won't work, too well… it's cooked for your brioche).
Then pour it all over the flour by putting the mixer on a low speed so that the mixture is done well and it does not go anywhere other than in the tank.
Stir in the eggs and knead until the dough peels off the sides.
Add the butter gradually and knead again until it is well incorporated into the dough.
Remove the dough on a lightly floured work surface, then make a well homogeneous ball. Put it back in the tank.
Cover the tank with a damp cloth. Allow the dough to grow for about 1 hour. It has to double in size.
Break the dough, i.e. tap on it with the palm of your hand to flush out the carbon dioxide bubbles created by the yeast.
Then detail it in pasture. With this recipe I made 2 medium buns.
But you can make a braid or individual buns. It's based on your desires and your inspiration
Butter and flour the mussels. Then let them grow for another 1 hour or so
Make a gilding with the egg, then brown the top of the buns with a brush.
You can also sprinkle with sugar beads or previously golden slurded almonds in the oven before baking them.
Then bake for about 20 minutes. Check the cooking with the tip of a knife, it should come out dry.
When out of the oven, let stand for 10 minutes, then unmould on a wire rack and allow to cool to room temperature.