Cice brioš - Brioche a tete
Morning when the bread smells like mmmmmmmmmmm Bread-cookies, fine pastries in muffin tins, a couple of snacks with your favorite coating and here's a nice breakfast or sweet dinner !!!
Preparation steps
- You crumble the yeast and dissolve it in warm water, leave it in a warm place to rise. Mix 100 g of flour with the raised yeast, cover and leave to double. Knead 400 g of flour with beaten eggs, salt and sugar, then mix the butter flakes, knead a crispy elastic dough to which you add doubled yeast dough. Place the resulting dough in a floured bowl and cover. Stir once more, when it doubles for the second time, cut or tear off pieces weighing about 60g, shape into a ball with your hands and put in molds (grease and flour tin tins, silicone is not necessary). Press the middle of the ball with your finger or the handle of the cooker and place the rollers in it. Coat with beaten egg yolk and place in the oven at 180'C for about twenty minutes.
Serving
Cover the warm brioche with a cloth and let it cool down a bit. Remove from the mold, sugar and serve with jam, marmalade, fruit puree or Nutella. If you halve the amount of sugar, you can serve them with prosciutto, bacon ....
