Ingredients:
550 grams of plain flour
175 ml of milk
120 grams of butter
150 grams of sugar
30 grams of powdered sugar or snow sugar
4 eggs
15 grams of dry yeast
1 tablespoon of salt
Preparation:
1 . pot of milk Heat to dilute the yeast. Once completely melted, turn off the power and let it cool to room temperature.
2 . Place the flour and salt in a bowl and stir until everything is well mixed. Open the volcano, add 3 eggs and gradually add the milk with yeast (note that it needs to be at room temperature).
- Stir with a spatula while moving around. Once the mass is found to be dense, use your hands to complete the integration until a uniform mass is obtained.
- Dust your work surface with flour and place the dough on it. Roll it out, add butter and knead for 10 minutes. Don’t worry if the dough is sticky at first. Once you’re done kneading, it’s easy.
- Shape the dough into a ball, place in a bowl, cover with a clean towel, and let rise for 2 hours.
- After this time, the dough will grow. Take it out, put it on the counter, and knead it for 3 minutes to get the air out.
- Assemble the milk roll later. Divide the dough into equal parts. We recommend baking a loaf of bread about the size of a medium apple. This amount makes about 10 servings. It can be round or oval, but it can be small.
- Place the milk rolls on a tray lined with wax paper and leave to rise for 2 hours.
- Ten minutes before the end of fermentation, preheat the oven to 190 degrees.
- Whisk remaining egg to coat each brioche. Glaze everything and sprinkle with glass or snow sugar. This step will help form a shiny golden color.
- Place it in the oven for 15 minutes until completely soft, fluffy and golden brown.