Brioche house buttery taste

Difficult For 6 people:

  • “Butter” house (150 g of finished product): image
  • 600 g cream thick
  • 2 pinches of salt
  • Brioche:
  • 600 g flour
  • 250 ml of milk
  • 100 g butter, cold
  • 90 g of sugar
  • 2 eggs
  • 1 packet of yeast Briochin
  • Foliation:
  • 50 g butter, melted
  • 20 gr of sugar
  • Glaze:
  • 1 egg yolk
  • 1 tbsp milk
  • 1 teaspoon of sugar
  • Preparation time: 30 minutes
  • Cooking time: 45 minutes
  • Rest: 180 min
  • Total time: 255 minutes

Preparation Brioche house buttery taste

1 The homemade butter:
It is very important to prepare for the day he could lose his excess moisture.

Pour the cream and salt in the bowl of your mixer.

Mix very fast speed for 10 to 15 minutes (depending on the quality of the cream used).
Normally you should see the formation of a yellow paste and a little milk.

Place a clean cloth in a colander and drain the contents of your blender.
Close your laundry, pressing hard butter to extract any remaining whey. Repeat this process 2 or 3 times to fully firm up the fat.

Place the butter dish adapted pressed, shoot it and refrigerate for 12 hours.

2 brioche:
Pour into the bowl of dough warm milk, 1 tablespoon sugar, baking powder and 200 g of flour. Mix with a wooden spoon and let rest 30 minutes.

After this time, add the remaining flour and start kneading with the hook.

Gradually fold in the eggs, sugar, and finally the “butter” house very cold, cut into small pieces.

Knead good 5 minutes until a homogeneous paste is wrapped around the hook.

Shoot the cellophane bowl and let stand at room temperature for 1:30.

3 Flour your work surface and the dough and spread it into a rectangle.

For browsing, do melt the butter with the sugar and brush the dough rectangle with (steps 1 and 2).

Fold brioche dough as a strand in the longitudinal direction (steps 3, 4, 5 and 6).

Cut the coil thus obtained 2 always in the direction of the length (step 7).

Roll the two flanges, cut the ends and drop it into a cake pan buttered and floured (steps 7, 8 and 9).

Let again stand at room temperature for 1 hour.

4 Preheat the oven to 180 ° C.

5 Finish with gilding: Mix the egg yolk with the milk and sugar and brush the brioche.

6 Bake 45 minutes at 180 ° C.

After 20-25 minutes, cover the cake with foil to prevent it colors too!