Brioche

Brioche is classic French pastry made without milk or water.

INGREDIENTS:

For a batch of brioche buns

1 pound, 500 g wheat flour

2 teaspoons, 10 g of salt

¼ ounce, 20 g of yeast (one envelope of yeast)

5/8 cups, 75 g sugar

½ pound, 200 g butter in cubes

6-7 (1,2 cups, 3 dl) eggs

1 egg for brushing

PREPARATION:

Eggs and butter makes the only fluid in the recipe. These buns bake quite quickly and taste fantastic. The amount of eggs in the dish make it go stale in a day, so eat them today.

All ingredients should be room temperature.

Do like this:

Run everything except butter in the kneading machine. Use slow speed. When the dough doesn´t stick to the walls of the bowl, add butter a little by little.

Let the dough rest for 10-15 minutes before parting into 12-16 pieces, after your own taste.

Roll each item into thin rolls of about 6 inches, 15 centimeters in length. Lay each roll on a baking tray, with spacing of about one centimeter. The finished buns can easily be broken apart into perfect hot-dog breads.

Raise the buns until doubled in size and brush them with beaten egg yolk.

Cooking temperature: approx. 400˚ F, 200˚ C

Bake until golden brown and delicate.

Cool well before eating.