Foodies Challenge
RECIPE
4 h 50 min
Parisian Brioche With Poitou-Charentes PDO Butter
Here is the recipe for the famous and delicious Parisian brioche! After 3 days, the Parisian brioche still tastes amazing, fresh almost like just out of the oven. Super moist, super cute, be ready to get a wow effect with it on your breakfast table!
Ingredients For
- 10.60 oz
- 0.40 oz
- x 3
- 1.20 oz
- 2.50 tsp
-
- x 1
- 1 tbsp
Add the flour, sugar, salt, and yeast to a bowl. Add 3 eggs and knead slowly for about 5 minutes.
Add the butter cut into pieces. Knead again for about 3 minutes. Cover the bowl with a clean cloth and leave to rise in a warm, humid place for 2 hours.
Then work the ball of dough on a floured work surface. Form a big ball and a small one.
Grease the tin and first place the large ball in it, then the small one on top, gently pushing it in.
Cover again with a cloth and leave to rise for a further 2 hours.
Preheat the oven to 180 °C. Combine the egg yolk and milk in a bowl. Gently brush the brioche with this egg wash. Bake for around 30 minutes.
Leave to cool on a rack before eating.
