15 grams of fresh yeast

 2 tablespoons of warm milk

 425 grams of white strength flour

 2 tablespoons of sugar

 1 and a half teaspoons of salt

 7 eggs

 175 grams of softened butter

 Half a cup of raisins (optional)


 1. Mix the yeast and milk and let it bubble.

 2. Beat the flour, sugar and yeast with an electric mixer.

 3. Add 4 eggs, mix and add two more (one by one) keep mixing until they are well incorporated into the dough. Add the salt and butter and mix. Cover the bowl with plastic wrap or a kitchen towel and let it rest for two hours in a warm place, where it is not exposed to drafts.

 4. Remove the dough from the bowl, press it with the fist of your hand and flatten it on a floured surface. Return to bowl and let stand covered until doubled in size.

 5. Preheat the oven to 200°C

 6. When the dough has doubled in size, press it with your hand and divide into two parts. Add the raisins and mix.

 10. Fill the mold(s) with the dough and brush with 1 remaining beaten egg. Bake the brioches for 20 minutes.

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