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 butter, egg, milk and cream, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
On a lightly floured surface, shape the dough into a strand 60 cm long, join the ends to make a wreath. Place the brioche wreath on a baking tray lined with baking paper, cover and leave to rise again for 30 mins. Glaze the brioche wreath with egg, sprinkle with sugar crystals.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, leave to cool on a rack.
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