Breakfast Brioches

For the breakfast brioches, sift the flour into a suitable bowl and make a well in the center. Crumble the yeast into the well and sprinkle the sugar over it.

Slowly pour in half the milk, mixing the yeast, sugar and a little flour with the milk. Then cover the bowl and let the dampfl rise in a warm place for about 10 minutes.

In the meantime, melt the butter and let it cool a bit repeatedly. After the 10 minutes, mix the dampfl with the flour and incorporate the butter, the 2 eggs and the salt.

Cover the bowl again and let it rise for 15 minutes. Mix the egg yolks with the remaining milk. Then fold the dough and knead it briefly. Form a long strand from it and cut into 20 pieces.

If you want and especially have in the house, you can use small baking cups or ragout fin ramekins. Otherwise, form balls from the pieces of dough. It also looks nice if you divide a quarter of the dough pieces and put it as a small ball on top of the larger one. Whatever shape you choose, brush the dough pieces with the egg yolk, place them on a baking tray and put them on the middle shelf of the oven.

Later, turn on the oven to 50 °C. After about 10 minutes the dough should have doubled in size. Now increase the temperature to 200 °C and bake the breakfast brioches for 15 minutes.

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