Brioche

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—>

Ingredients:

Sponge

Dough

Filling

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

Bon appetit!

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