By hand: - 350g of Francine flour for my Homemade Brioche - 175 ml of lukewarm milk - 1 teaspoon of salt (8g) - 2 tablespoons of caster sugar (40g) - 75g of butter in small pieces - 1 egg - 1 sachet of my Francine Brioche Special Yeast or 2 sachets of Francine Baker's Yeast - a little milk or beaten egg Preparation: 15 min - Rising: 1h30 - Cooking: 25 min - In a salad bowl, I mix the flour, sugar, salt and I make a well. I add the yeast then I slowly pour in the warm milk, the beaten egg and the softened butter. I knead with a wooden spoon or in a food processor to obtain a very smooth dough. I cover and let stand for 15 minutes in a warm place. - On a floured work surface, I shape the dough and I form 4 very smooth balls. I place them in a greased cake tin and cover them with a cloth. I let rise for 1 hour in a warm place. 15 minutes before the end of the proofing time, I preheat my oven to 180 ° C (th.6). Before baking, I generously moisten the leavened dough with milk or beaten egg. I bake for 25 minutes in the oven in the low position until the brioche is golden brown (I cover with aluminum
- Associated with the special Francine brioche yeast, this is the secret of a soft brioche, with a light and stringy crumb!
- To make delicious homemade brioches yourself, use our Francine French Brioche Bread Flour!
- Balanced mixture for the preparations of homemade brioche.
- Discover Francine brioche flour, a flour specially developed to allow you to make your homemade brioche and sweet bread recipes!
- Francine created my brioche so that every day is a party!
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