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BRIOCHE ROUX BROS
Nb persons: 1
Yield: 8
Preparation time:
Total time: 3hrs
Source: Roux Bros Pastry Book
| 15g | fresh yeast |
| 70ml | warm milk |
| 15g or 2 tsp | Salt |
| 500g | Flour |
| 6 | eggs |
| 350g | Butter softened |
| 30g | Sugar |
| 1 | egg yolk |
| 1tb | Milk |
Place yeast warm milk, in mixing bowl and beat lightly with whire whisk. Then add salt
Add flour and eggs and knead dough until smooth and elastic(about 10 mins)Beat softned butter and sugar together then at low speed add to dough, a little at a time, making sure properly mixed in each time. Continue to mix another 5 mins till glossy smooth and elastic.
Cover and leave in warm place for aout 2hrs
Knock back with fingers(no more than 2-3 times)
Cover and leave in fridge for several hours(no more than 24)
Mould into desired shape. leave to proof for about 20 mins
Glaze with egg yolk and milk mixed
Bake at 220c for about 40mins.
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