Photo by Ale Gambini – A Queen In The Kitchen
Yields : 6 regular brioche or 8 small
Difficulty : intermediate
Prep Time : 45 mins + 3 hours leavening
Bake Time : 30 mins.
4 cups all-purpose flour
7 gr active dry yeast
1 tsp honey
1/4 cup lukewarm milk
1/4 cup granulated sugar
1 tbs salt
1 tsp vanilla
1 cup milk
1/4 cup lard
1 egg yolk with milk for the egg wash
powdered sugar to sprinkle
Proof the yeast with lukewarm milk and honey.
In a large bowl, place the flour, make a well in the center then add the yeast and combine briefly.
Add the sugar, the salt, the eggs, the vanilla extract and the milk (added little by little) and knead.
Add the lard and knead until all the ingredients are well blended.
Flour a work surface, move the dough over it and knead until an elastic dough forms.
Place the dough onto a bowl, cover with a kitchen towel and allow to rise for two hours.
Flour again the work surface, place the dough over it and knead briefly.
Cut 1/4 of dough and reserve it for later.
Cut the remaining dough into six equal pieces then shape into balls and place over a baking sheet lined with parchment paper.
Cut the reserved dough into six small pieces then shape into tiny balls and place over the baking sheet as well.
Cover with a kitchen towel and allow to rise for 1 hour.
Press every big balls in the center with the thumb then place the little balls over the big balls.
Brush each brioche with the egg wash.
Bake in a preheated oven at 350 F degrees for 30 minutes or until golden brown.
Dust with powdered sugar before serving.
Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com
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