Butchy brioche, extra moist!
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An easy and really moist recipe!
Ingredients
8
Estimated cost: 1.86Euros€ (0.23€/serving)
Preparation
Preparation4 hours
Cook time20 min
- Put in a stand mixer bowl the flour, the sugar, the salt, the egg, the cream, the milk and the yeast. Make sure the yeast doesn't touch the salt or the sugar.
Knead on speed 1 during 5 minutes, then 10 to 15 minutes on speed 3. - Leave the dough to rest for one hour. It should be twice its original size.
- Degas the dough by applying some pressure on it, and put in the fridge for at least one hour.
- Take out of the fridge, an form 16 little balls of 1 ounce weight. Put them in a greased square mould. Leave to swell in a hot spot for 2 hours.
- Mix the egg yolk with the milk, and brush the buns with it. Sprinkle with sugar. Bake 20 minutes at 320°F (160°C).
- That's it !
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Mention @petitchef_en and tag #petitchef
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Questions
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Observations
You can keep this brioche for around 2 days in a closed tupperware.
Nutrition
for 1 serving / for 100 g
Nutritional information for 1 serving (107g)
Calories: 292Kcal
- Carbo: 53.8g
- Total fat: 3.5g
- Saturated fat: 1.4g
- Proteins: 9.5g
- Fibers: 2.4g
- Sugar: 12g
- ProPoints: 8
- SmartPoints: 10
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