Brioches

Ingredients for Brioches

Instructions for Brioches

To prepare the Brioches recipe, please follow these instructions:

Tørdelene sieve. The cream is heated to 30 degrees, the yeast is mixed with this and added. The dough is kneaded until it is now cool and smooth. Recommended in a warm place until it is swollen to twice.

Eggs and sugar whisked together, mixed into the dough, and this kneaded again.

The dough is set aside for raising approximately 15 minutes. Dough rolling now instantly in a square of approximately 1 cm. 's thickness. The fat is distributed in small pieces on the 2/3 part of the dough.

The fat must have an appropriate consistency, it should not be too hard, since it then press hole in the dough, but on the other hand, it must also not be too soft, as it so might melt the dough.

Dough merged now into 3 layers, so that the part that is without butter or margarine pieces, be first. Rollout is repeated at least 3 times in rapid succession, and the dough is now ready to use.

Dough rolling in round cakes. An indentation is made in each of these, and, to that end, place a small ball of dough that is either rolled or set. They raised nine approximately ½ hour after they are placed on the plate, brushed with egg and bake lyssebrune by good heat.