Ingredients
- 250 g flour
- 40 g of icing sugar
- 25 cl of milk (depending on absorption of the flour)
- 15 g of fresh baker’s yeast
- 2 eggs
- 40 g softened butter
- 1 egg yolk mixed with 3 tbsp. tablespoon of crème fraîche
- 1 pinch of salt
Preparation
Take the butter out of the refrigerator in advance to let it soften at room temperature.
Dilute the yeast in a little lukewarm milk. Sift the flour with the salt. Add the icing sugar and eggs. Add the yeast diluted in the milk.
Mix all the ingredients, adding milk if necessary.
Knead everything well while incorporating the softened, unmelted butter to obtain a soft and light dough.
Then cover it with a cloth and let it rise until it doubles in volume. Knead it again to expel the air.
Shape the dough into medium-sized balls, let them rise in a warm place until they double in volume.
Coat the surface of the brioches with the egg yolk/crème fraîche mixture and bake in a hot oven at 200°C until they become golden brown.
source: la-cuisine-marocaine.com
