Brioche
Ingredients (for one brioche)
- 270 g of T55 wheat flour
- 50 g of blond spent grain flour
- 36 g of sugar
- 5 g of salt
- 4.5 g dried baker's yeast
- 3 eggs
- 42 g of milk
- 150 g of butter
Preparation
- Dissolve the yeast in a little lukewarm milk.
- Mix the flours with the sugar and salt, add the eggs and start kneading.
- Gradually add the milk to form a dough.
- Knead 5 minutes.
- Then add the softened butter while continuing to knead.
- Leave to rise for 30 min at room temperature.
- Start braiding by passing the outer strands on top each time.
- Grow for about 3 hours at room temperature.
- Brush with a mixture of egg yolk and milk.
- Bake for 30 minutes at 180°C.
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