Description
Shes in winter, so want something in the cosy hotel, fragrant, home. And pulls on biscuits, cakes or brioche. Well, they, calories, come, help yourself and enjoy. Lyudochka you! And for the way design to thank Valentina Zurkan, although I'm up to it Oh, how far!
Ingredients
-
Flour
525 g
-
Sugar
70 g
-
Milk
210 g
-
Yeast
20 g
-
Yolk egg
3 piece
-
Butter
180 g
-
Salt
1 tsp
-
Brown sugar
40 g
-
Cinnamon
Cooking
Milk heat. 3 tbsp milk dissolve the yeast, give them postati 15 minutes.
The yolks a little whisk. To the flour add salt, sugar, egg yolks, 120 g butter at room temperature and the remaining milk. Knead the dough. It is necessary that it is elastic, well-behind the walls.
Leave in a warm place to rise an hour and a half. It all depends on the quality of yeast, it may take more time. The dough should rise two times.
Approaching divide the dough into four equal parts. From each part roll out a disc with a thickness of 5 mm.
Melt the remaining butter, cook the brown sugar and, if you like, cinnamon. I took the "Universal" brand "Mistral".
I formed directly on the baking sheet. The first disc of grease...
Sprinkle sugar (and cinnamon). On the first disc - the second, brush with butter and sprinkle with sugar, and so on.
The last drive is not lubricated.
In the center put a small Cup to cut the dough into eight parts. Thanks to the Cup in the middle remains intact. Sorry for not too good quality photo, it was getting dark, hurry...
Each part to be cut, leaving 1 cm to the edge. Remove in the following way. Thick edge to push the top of the incision and bring the bottom. Spread. The larger the cut, the easier it is to do.
Then the blunt side of a knife or a stick to sushi or press Seredich. Do not overdo it, the dough is delicate and can tear it open (which I have, indeed, happened with one or two petals).
Do the same on each side.
Put the brioche on the delay for an hour. Lubricate with a mixture of egg yolk, 1 tbsp milk and 1 tsp sugar. Bake in a preheated 180 gr. the oven for 25-30 min.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.