(Percentage of daily recommendation)
|Calorie||553 kcal||(26 %)|
|Protein||14.95 g||(15 %)|
|Fat||30.77 g||(27 %)|
|Carbohydrates||55.41 g||(37 %)|
|Sugar added||6.29 g||(25 %)|
|Roughage||0.67 g||(2 %)|
|Vitamin A||356.67 mg||(44,584 %)|
|Vitamin D||1.32 μg||(7 %)|
|Vitamin E||4.26 mg||(36 %)|
|Vitamin B₁||0.48 mg||(48 %)|
|Vitamin B₂||0.48 mg||(44 %)|
|Niacin||3.24 mg||(27 %)|
|Vitamin B₆||0.07 mg||(5 %)|
|Folate||94.89 μg||(32 %)|
|Pantothenic acid||0.66 mg||(11 %)|
|Biotin||4.07 μg||(9 %)|
|Vitamin B₁₂||1.1 μg||(37 %)|
|Vitamin C||0.01 mg||(0 %)|
|Potassium||226.62 mg||(6 %)|
|Calcium||61.41 mg||(6 %)|
|Magnesium||2.71 mg||(1 %)|
|Iron||2.61 mg||(17 %)|
|Iodine||52.38 μg||(26 %)|
|Zinc||0.49 mg||(6 %)|
|Saturated fatty acids||16.62 g|
Sift the flour on a work surface and make a well in the center. Crumble the yeast into it and mix with 2-3 tablespoons lukewarm water.
Cut the butter into small pieces and sprinkle over the flour along with the sugar and salt. Break the eggs in the center.
Knead all ingredients into a smooth dough. If necessary add a little water or flour. Cover and let sit for about 20 minutes.
Knead again on a floured surface and let rise for another 20 minutes.
Form the dough into 16 equal-sized balls. From each ball, remove about 1/3 of the dough and form into 3 smaller balls. Place the large balls of dough in brioche tins and press the small balls on top of each.
Cover and let rise for about 40 minutes.
Preheat the oven to 220°C (approximately 425°F).
Before baking, brush with the egg yolks. Bake until golden brown in the preheated oven, about 12-15 minutes. Remove from the oven and serve warm or cool as desired.