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
Peas
Eggs
To serve
Utensils
One loaf tin (approx. 25 cm), lined with baking paper
How it's done
Dough
Crumble the yeast, place in a bowl with the flour, salt and sugar, mix. Add the butter, eggs and milk, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To shape
Divide the dough into 4 portions, shape into balls, place in the prepared tin. Cover and leave to rise for a further 30 mins.
Beat the egg and use it to glaze the brioche.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Peas
Cook the peas in boiling salted water for approx. 4 mins. until soft, drain, place in a bowl. Mix in the oil, season, roughly mash with a fork.
Eggs
Boil the eggs in simmering water for approx. 6 mins., rinse in cold water, then peel.
To serve
Spread the peas on the brioche, finely grate the truffle over the top. Halve the eggs, place on top, season.
| Tip: | Serve the remaining brioche for breakfast or brunch. |
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