Back in the 16th century in Normandy, sweet buns were baked from butter dough with the addition of large quantities of butter. The peculiarity of the preparation of these buns is as follows, the yeast dough was delayed in growth, placing it in the cold for a certain time. Also, doughs that contain a lot of oil are easier to work with when they are chilled. These buns are called brioche.
It is necessary
- - 2, 5 teaspoons of dry yeast;
- - 450 g flour;
- - 3 tbsp. tablespoons of sugar;
- - ¼ teaspoons of salt;
- - 3 tbsp. tablespoons of milk powder;
- - 180 g butter;
- - 3 chicken eggs;
- - 60 ml of water.
- For filling:
- - 2 tbsp. tablespoons of sugar;
- - 100 g of walnuts;
- - 1 tbsp. a spoonful of butter;
- - 30 ml of milk.
Instructions
Step 1
Dissolve dry yeast in warm water with dry milk. Add sugar, a teaspoon and leave to rise for 15-20 minutes. Gradually add flour to yeast, add eggs and soft butter (melt), knead. Place the resulting mass in a draft-free place for 1 hour. After that, put the sticky dough in a container and refrigerate for 6-24 hours.
Step 2
Grind walnuts in a meat grinder. Add sugar, soft butter and milk to the nuts, stir well.
Step 3
Remove the cooled dough and leave warm for 1 hour to rise. When the dough is fine, divide in half. Roll out the dough to a thickness of 1-1.5 cm. Lay out the filling on these layers of dough, then roll into a roll.
Step 4
Cut the resulting rolls into equal parts. Place the small rolls on a pre-oiled baking sheet. Unfold with the cut side down. Leave the baking sheet warm for 0.5 hours.
Step 5
Whisk in the egg yolk and cover the buns with it. Place in a preheated oven to 180 degrees and bake for an average of 25-30 minutes.
