Ingredient :
2 cups sifted pastry flour
2 tablespoons sugar
1 envelope dry yeast
1/4 teaspoon salt
1 tablespoon lukewarm water
1/4 cup and 1 tablespoon butter at room temperature
2 eggs
Direction :
Place 1/2 cup flour on pastry board and make a well in center. Dis-solve yeast in lukewarm water and place in flour well. Work dough with hands until smooth and form into ball. Make 2 incisions in dough and wrap in towel. Set in warm place and let rise 20 minutes. Make a well of remaining flour and place eggs, sugar and salt in well. Work this dough energetically, banging it on pastry board until smooth and all in one piece. When the yeast dough has doubled in quantity, stretch it with hands into shape of pie crust. Do the same thing with the second piece of dough and work the two doughs together until well blended. Work in butter until butter is all absorbed and the dough is elastic and smooth. Place dough in bowl in warm place 30 minutes. When dough starts to rise, push it down with hand. Cover bowl and place in refrigerator 7 hours. This is the secret of making extra fine brioche. This dough is the foundation for all types of brioches.
Please Join our Facebook Group we share a delicious recipe :)
Please join our facebook group for more recipes and tipsClick Here to join
Post a Comment