These buns with a golden brown crust and aromatic crumb inside are very popular in France. They are served with cereals, vegetables and scrambled eggs for breakfast.
Ingredients for 20 rolls:
- 500 g of sifted flour;
- 30 g of raw yeast (briquette);
- 1 tsp with a slide of sugar;
- 1 tbsp. l. warmed milk;
- 200 g butter
- 4 chicken eggs;
- salt to taste.
Preparation:
- Grind the yeast in a bowl and mix it with warmed milk and sugar. Add a handful of flour to this mixture and set this bowl aside for 15 minutes in a warm place for the yeast to react.
- After the yeast mass has approached, it is necessary to pour melted chilled butter into it, mix everything and, adding a little sifted flour, knead the dough. Knead the dough until it stops lining the edges of the bowl.
- When the dough is ready, place it in a bowl and cover with a clean, loose towel to allow the dough to "rest". Then form a thick roll from the dough and divide it into 20 parts, and these 20 parts into 2 more parts each (in the proportion of 2/3 and 1/3). Blind balls from all the pieces.
- Now we turn to the preparation of the molds. They should be washed and wiped dry. Then we grease them with sunflower oil and put large balls in them. In each of them, make small indentations in which you place a smaller ball and leave in this form for 1, 5 hours. You should not leave the dough for more than 90 minutes, as it can fall off, lactic acid bacteria will start in it, which will not only change the taste of the brioches, but also prevent them from being fluffy.
- Prepare the oven: preheat it to 220 degrees and set the baking time to 20 minutes. The surface of the brioches must be greased with egg yolk, after which you can send them to the oven.
