Rosemary and honey brioche with beurre à la fleur de sel
Ingredients
for 5 pieces
| 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 de Fleur d'Oranger |
| 1 sprig | rosemary, finely chopped |
| 75 g | butter, cut into pieces, soft |
| 1 | egg, beaten |
| 100 g | Fine Food Beurre à la Fleur de sel de Guérande |
How it's done
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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