Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the milk and eggs, knead for approx. 10 mins. using the dough hook on a food processor. Gradually add the butter and continue to knead for approx. 10 mins. Cover the dough and leave to rise for approx. 1 hr., then leave to rise in the fridge for approx. 8 hrs. or overnight.
To shape
Divide the dough into 8 portions, shape into balls, place in the prepared tin. Cover and leave to rise for a further 2 hrs. Whisk together the egg, water, salt and sugar, brush the brioche with the glaze.
To bake
Slide the brioche into the lower half of a cold oven. Bake at approx. 180 °C for approx. 50 mins. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
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