Aug 30, 2016

Sweet cream & butter brioche

I came across this recipe while checking my Facebook board and I instantly thought they would be an amazing breakfast stars (my love for yeast dough is always and forever). The cream and butter make them so delicate and flavorful you most likely won't stop at one bite. 

Ingredients for about 4 large ramekins: 
*adapted from food52

- 360g (3 cups) all-purpose flour
- 1/2 cup water
- 1/2 cup heavy cream
- 3 tbsp honey
- 1,5 tbsp milk powder
- 30g fresh yeast or 1 tbsp dry
- 1 large free-range egg + 1 small for brushing
- 30g (2 tbsp) softened butter
- pinch of salt

1. In small saucepan, cook 3 tbsp of flour with 1/2 cup of water until thickened. Turn off the heat and whisk in the cream and honey. Stir until honey is completely dissolved.

2. If using fresh yeast, dissolve them in 1/4 cup of warm milk (be careful not to use too hot milk or the yeast won't rise).

3. Transfer the flour and cream paste to a large bowl, then add the yeast mixture along with milk powder, salt, egg and the remaining flour. Knead the dough with a stand mixer, adding butter in portions, until you have a smooth and elastic dough. Form it into a ball, cover with plastic wrap and let sit for 30-60 minutes or until doubled in size.

4. Grease the ramekins with butter. Divide the dough into 4 pieces and then each piece into another 4. Place 4 pieces of dough in each form. Leave the dough to rise for another 20-30 minutes.

5. Preheat the oven to 375F/180C. Beat the small egg and brush the top of each bun. Bake for 30-35 minutes or until they turn golden-brown. Cool slightly and serve when still warm.


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