Brioche is a bun. Traditionally, it is prepared with the addition of butter. The brioche dough is sticky because it is very oily. This makes the buns difficult to shape. To make this easier, the dough is placed in the cold for a while. As a result, the crumb of the buns is tender, airy.
It is necessary
- For the test:
- - 2.5 teaspoons dry yeast
- - 450 g flour
- - 3 tablespoons of sugar
- - 0.25 teaspoon salt
- - 3 tablespoons of powdered milk
- - 180 g butter
- - 3 chicken eggs
- - 60 ml of water
- For filling:
- - 2 tablespoons of sugar
- - 100 g poppy seeds
- - 150 ml of milk
- - egg white
- For lubrication:
- - egg yolk
Instructions
Step 1
It is better to start preparing the dough in the evening. Knead it, stir it. Leave in a warm place for an hour. Then put the dough into a bag. Refrigerate for 6-24 hours.
Step 2
Also prepare the filling in the evening. Mix poppy seeds, sugar, milk. Leave for 10 minutes and then simmer for about 15 minutes. Cool and beat the egg white into the poppy filling, rub well.
Step 3
In the morning, take the dough out of the refrigerator and place it in a bowl. Leave in a warm place for an hour. Bun dough works well.
Step 4
Divide it in two. Roll out a layer 1-1.5 cm thick from each. Spread the poppy filling over the surface, roll it up.
Step 5
Cut the roll into equal parts 5-7 cm wide. Lay them vertically, slightly flattened, in a greased form. Leave in a warm place for half an hour. Then brush with egg yolk. Bake in an oven preheated to 200 degrees for 25 minutes. Cool the buns and you can eat.
