A brioche that allowed me to rediscover the flavors of my youth when I spent my holidays in a coastal region.
Put all the ingredients except the butter in the bowl of your mixer and knead with the hook for about 2 minutes at medium speed. Then add the butter cut into pieces and knead again for 2 minutes. Remove the dough from the bowl and place it in a separate bowl. Cover with film and let rise for about 1.5 hours in the oven set to 50°C. It should double in size.
Fold the dough onto a floured work surface and shape it into an oval on a silicone mat or on a baking sheet lined with parchment paper. Let it rise again for 30 minutes.
To finish, preheat the oven to 160°C. Brush the surface with the beaten egg using a food brush, and score it along its length. Bake for 45 minutes.
0 servings
12