Brioche – Grandmother

(*) Allerlei from yeast dough Let yeast melt in water and stand for 10 min. Sift flour into a suitable bowl and make a well in the center. Pour in the dissolved yeast. Stir with a little flour to a thin paste. Stand for 15 min.

Soften the butter. Weigh the eggs with the shell. Take away some egg white (will be needed later) and correct to 100 g by adding butter. Mix the eggs with a fork. Mix the butter, egg whites, sugar and salt with the flour. Knead the dough well first with a wooden spoon, then by hand.

When all the flour is incorporated, turn the dough out onto a floured surface. Knead again for 5 minutes.

Shape into a ball. Return this to the dough bowl. Cover with a damp cloth and leave to rise in a warm place for 2 hours or (if you want to serve fresh bioches for breakfast) cover with a damp cloth and place in the refrigerator overnight.

Knead the dough well. In the first case, take away a fist-sized piece of the dough, shape the rest of the dough into a smooth ball and place it in the oil-brushed brioche dish or possibly small tart springform pan. Make a 3 cm deep dent in the top of the dough, brush it with a small amount of egg white and place the smaller piece of dough, also formed into a ball, inside.

In the second case, divide the ball that you have pressed into a patty into eight pieces, like a cake, take one piece of dough at a time, and put the other piece of dough inside.

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