Brioche is an incredibly tender and chubby French traditional pastry. Brioche is so fantastic that the French do not allow themselves to consume it every day – only on weekends or holidays. We adapt the recipe to traditional Easter baking.

Ingredients for preparation—>

Preparation:

1. Prepare the mash – combine warm milk (not above 40 ° C), dry yeast “Dobryk”, 20 g of organic sugar “Dobryk” and part of the flour – 150 g. Carefully mix and leave in a warm place for 3-4 hours.
2. Prepare stuffing – raisins with dark rum and citrus peel. Leave the raisins in the refrigerator overnight (10-12 hours)
3. Prepare the dough: Oparu, 6 eggs (necessarily cold), organic sugar “Dobryk” and honey combine. Stir gently. Add another 16 g of dry yeast “Dobryk”, 10 g of salt and mix. Add 500 g of flour in portions – 300 g of them – ordinary wheat flour and 200 g of Manitoba flour (available at any supermarket).
4. Gradually add and mix warm butter (82.5%) into the dough. Carefully knead the dough until smooth. Leave for 1.5 – 2 hours to rise in a warm place. Lightly knead the puff pastry, cover with cling film and place in the refrigerator overnight (10-12 hours).
5. In the morning we form pasochki. Fill the forms by 1/3 Bake at t170 ° C for 30-40 minutes. Decorate chilled Easter cakes with sweet decorations from “Dobryk”.

P.S. By following the link to our youtube channel, you can watch the recipe and play it in your kitchen