0
Average: 0 (0 votes)
(0 votes)
Brioche
share Share
print
bookmark_border Copy URL
Health Score:
6,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
553
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie553 kcal(26 %)
Protein14.95 g(15 %)
Fat30.77 g(27 %)
Carbohydrates55.41 g(37 %)
Sugar added6.29 g(25 %)
Roughage0.67 g(2 %)
Vitamin A356.67 mg(44,584 %)
Vitamin D1.32 μg(7 %)
Vitamin E4.26 mg(36 %)
Vitamin B₁0.48 mg(48 %)
Vitamin B₂0.48 mg(44 %)
Niacin3.24 mg(27 %)
Vitamin B₆0.07 mg(5 %)
Folate94.89 μg(32 %)
Pantothenic acid0.66 mg(11 %)
Biotin4.07 μg(9 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C0.01 mg(0 %)
Potassium226.62 mg(6 %)
Calcium61.41 mg(6 %)
Magnesium2.71 mg(1 %)
Iron2.61 mg(17 %)
Iodine52.38 μg(26 %)
Zinc0.49 mg(6 %)
Saturated fatty acids16.62 g
Cholesterol286.32 mg

Ingredients

for
16
Ingredients
250 grams
10 grams
fresh Yeast
120 grams
2 tablespoons
1 teaspoon
3
Pastry flour (for working the dough)
2
Egg yolks (for brushing)

Preparation steps

1.

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.

2.

Cut the butter into small pieces and sprinkle over the flour along with the sugar and salt. Break the eggs in the center.

3.

Knead all ingredients into a smooth dough. If necessary add a little water or flour. Cover and let sit for about 20 minutes.

4.

Knead again on a floured surface and let rise for another 20 minutes.

5.

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.

6.

Cover and let rise for about 40 minutes.

7.

Preheat the oven to 220°C (approximately 425°F).

8.

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.

9.
STEP 5, 6 and 7
10.
Form the dough into 16 equal sized balls form and separated from each of these, about 1/3.
11.
sTEP 8
12.
Place the large balls of dough in brioche tins and on pressing the small balls.
13.
sTEP 9
14.
Press the dough between small ball and edge down.
15.
step 10
16.
Cover and let rise for about 40 minutes.
17.
Preheat the oven to 220 ° C upper and lower heat.
18.
Before baking with the egg yolks and bake until golden brown 12-15 minutes in the oven.