Rosemary and honey brioche with beurre à la fleur de sel

Rosemary and honey brioche with beurre à la fleur de sel

Total: 3 hr 35 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 452 kcal
, Fat: 32 g
, Carbohydrate: 33 g
, Protein: 8 g

Ingredients

5 pieces

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

200 g zopf flour
½ tsp salt
½ tbsp sugar
¼ cube yeast (approx. 10 g, crumbled
¼ dl milk
1 egg
1 tbsp Fine Food Miel à la Fleur d'Oranger
1 sprig rosemary, finely chopped
75 g butter, cut into pieces, soft

To shape

1 egg, beaten

To bake

100 g Fine Food Beurre à la Fleur de sel de Guérande
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How it's done

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Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the milk, egg, honey and rosemary. Knead for approx. 5 mins. using the dough hook on a food processor. Gradually add the butter and continue to knead for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 2 hrs.

To shape

Take 330 g of dough and divide into 5 portions, shape into balls, place in the prepared tin. Flour the handle of a wooden spoon and press gently into the centre of each ball. Shape the remainder of the dough into 5 smaller balls, place in the hollows. Cover and leave to rise for a further 45 mins. Glaze the brioches with egg.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, serve lukewarm with beurre.

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