DIY – Brioche rolls recipe
BRIOCHE ROLLS – A FRENCH CLASSIC
French indulgence in cosy surroundings.
100 ML CREAM · 25 G YEAST · ¼ TSP COARSE SALT
350 G FLOUR · 100 G SOFT BUTTER · 1½ TBSP SUGAR
2 EGGS FOR THE DOUGH · 1 EGG FOR BRUSHING
Heat the cream and crumble the yeast into a bowl. Pour the cream
into the bowl along with the salt and a third of the flour. Mix the dough thoroughly,
and then cover it and allow it to rise for 30 minutes. Mix in the butter,
sugar and eggs, and add the rest of the flour.
Knead the dough to make it soft. Next, make small and large rolls from the dough,
preferably on a table sprinkled with flour. Place the large rolls on
a baking sheet covered with parchment paper, and place a small roll on top of each one.
Allow the brioche rolls to rise for 30 minutes.
Brush the rolls with one whisked egg, and bake them in the centre of the oven
for around 10 minutes at 225 degrees Celsius.
Anna recommends serving the brioche rolls warm
on a Sunday morning to a loved one in bed.
FROM ANNA AND CLARA