It was a stressful week. And a stressful weekend. Shouldn’t the Sunday be THE day to relax, and do little, or nothing? Well, I had a different plan, trying to make it up for the previous days. So I got up early and made the dough. Going to the gym and working out for an hour felt like the best thing to do, while the dough was rising.
I got back full of energy (despite the lack of caffeine in my body, being a non coffee drinker). Ready to shape those beautiful blossom shaped brioche. Btw, I chose brioche as the name of this recipe, although the original recipe named it yeast bun. The real French brioche is made with eggs and way more butter. Furthermore there is a different approach in the multiple rising of the dough. They are similar though, even if not the same. The first time I made this recipe I got totally font of it! Once you take them out of the oven, besides the oh-so-good-smell, you will notice immediately how light and soft they are! And you can get all of that a little healthier with less butter! And, this recipe is easy to make. Isn’t that tempting?
I have found the idea of decorating the dough like a flower a while ago on the internet. Not sure anymore on which website. Whoever came up with that idea, I love it! Who wouldn’t? Imagine bringing those to a friend’s get-together, or at work to share with your coworkers. They will be an eye catcher. Guaranteed!
- 300ml / 10fl oz of milk, lukewarm
- 50 g / 1¾ oz of butter, liquid
- 20 g of fresh yeast or 7 g (one sachet) of dry yeast
- 60 g / 2 oz of sugar
- 550 g / 20 oz of flour
- ¼ tsp of salt
- 1 egg, to brush
- Pour the lukewarm milk into a large bowl. Stir in the yeast and sugar until they have both dissolved.
- Add the very soft butter. Mix well.
- Add the flour and salt. Knead to a smooth dough.
- Cover the bowl and set aside in a warm place (e.g. inside of the turned off oven) for about 1 hour.
- As soon as the dough has approximately doubled its size, place it on a work top.
- From now on feel free to shape the dough the way you prefer. You can braid it, turn it into big knots, or create those beautiful flower shaped 'muffins' that I made (see pictured step-by-step guide and/or description below).
- After you have placed everything on the baking sheet, let them rest for another 20-30 minutes.
- Brush with the beaten egg.
- Bake for about 30 min at 180°C / 356°F in the preheated oven.
- Roll out the dough thinly with a rolling pin (or even faster with a pasta machine, if available).
- Use a round cookie cutter, alternatively a cup to cut circles into the dough. Depending on the baking pan that you will use (e.g. muffin pan, larger sized baking pans, etc) you will have to adjust the size of the circle. Rule of thumb: Once you place the rolled up dough into the baking pan, it should reach at least the height of ¾ of the baking pan's border.
- Then lay 3 circles halfway on top of eachother (see pictures).
- Gently roll them up. Cut into 2 halves.
- Place both into the baking pan or muffin tray with the cut side facing the bottom.
- Depending on the size place as many as you can fit without having to press the 'flowers' to eachother.
- Pour milk, butter, yeast and sugar into the thermomix at 3 min/37°/Level 2.
- Add flour and salt and knead to a dough at 3 min /'spike symbol'.
- Continue with above instructions.