Brioche French (and with them the rest of the world) is called soft rolls for prigitovleniya which uses a large number of eggs and butter, which distinguishes them from the familiar to many baking and gives a unique taste.
Provenance Brioche is still a mystery, but there are several versions.For example, the famous writer Alexandre Dumas believed that the basis of the first Brioches was brie cheese, from which their name was.There is also a
equilibrium on which the name of the confectioner, who began to bake the muffins was Briosh.
Anyway the French gave the world this delicacy, and today many can not imagine my life without Brioches, which is usually served for breakfast or tea.Generally, these buns rather "universal": they can "sweeten" raisins, fruit, chocolate or, on the contrary, served with foie gras or pate as an appetizer.Below is one of the recipes Brioches.
- 1 kg of flour
- 7-8 eggs
- 15 g of salt
- 50 grams of sugar
- 300 grams of milk
- 250 g butter
- 30 g of fresh yeast
-1 egg yolk
Pour the yeast with warm milk.Cover and leave until the bubbles on the surface.Sift the flour, add the sugar, salt, mix, lay heaped in the center doing well.Beat the eggs and mix them with the yeast, pour into the hole.Knead the dough and roll it into a ball.Put the dough in a bowl greased with butter (2 tbsp. L.), And take a ride in her ball of dough.Cover Llano cloth and leave for 45 minutes.
butter melt in a water bath, add the prepared dough and knead thoroughly until you get all the oil.Dough roll tube, cut into equal pieces and roll them into balls.Apply oil and sprinkle with flour to form a large Brioches.Place the balls in the form, cover and leave for 30-40 minutes, until the dough rises and fills most of the form.Coat the surface of the rolls with beaten egg yolk and place in preheated oven to 200 degrees.Bake for 25-30 minutes.
Another option is the formation of rolls.In small tins, greased and sprinkled with flour, place rolled balls of dough in the middle do vmyatinku and place the ball on top of a smaller one.Coat with egg yolk.