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Brioche
Preparation info
- Difficulty
Easy
- Ready in
1 hr 5
Appears in
Published 2008
Ingredients
- Strong flour
1 kg - Sugar
150 g - Salt
20
Method
- Knead all of the ingredients together, except the butter, to obtain a smooth dough. Add the butter and knead until completely incorporated. Chill for 1 hour in the fridge, give the dough a very gentle ‘folding’ knead (a rabat) and chill for 12 hours.
- Divide the brioche dough into the desired shapes and add praline, chocolate, sugar.
- Allow the b