Brioches, Basic Recipe

A great cake recipe for any occasion:

Mix the fresh yeast with the sugar, mix the flour with salt (and the dry yeast if you like) in a large enough bowl. Liquefy the butter (1), add the milk, beat the egg, setting aside a quarter of it for brushing. Add everything with the yeast-sugar mixture to the flour form and knead into a soft dough.

Knead the dough heartily for a few minutes on a little flour, and let it rise for about 1 hour with the lid closed.

Roll out the dough to a thickness of about 1 cm. Cut the cold butter (2) into thin slices, spread evenly on the dough, leaving a 2 cm border all around. Fold dough into small package, then knead heartily for a few min.

Chill 1/2 hour, then rise repeatedly at room temperature for 1/2 hour.

Cut dough into 10 pieces (based on 9 brioches), form a ball from each of 9 pieces and shape them into greased and floured round ramekins. Press a hole in the center of each ball. Form 9 small balls from the remaining dough and press them into the center of the large balls.

Brush the brioches with the enclosed egg, then place them in the center of the cold oven.

Set the oven temperature to 200 °C and bake the brioches for 20 min. Remove from the ramekins and cool on wire racks.

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