For 16 breads, you will need:
How long does it take? Time required for this recipe:
Preparation Resting Cooking Start to finish 1 hour 11 min. 4 hours 20 min. 5 hours 31 min. Keeping:
A few days, best if reheated in the oven.
At what time? When will I finish if I start the recipe at a certain time? When should I start for the recipe to be ready at a certain time? Work this out...
Step by step recipe
This recipe in GIF Slideshow version
Stage 1 - 10 min.
Stage 2 - 1 min.
Add 75 g
cut into small pieces.
Stage 3 - 5 min.
Knead for a further 5 minutes or so until the butter is well mixed in.
Stage 4 - 1 hour 30 min.
Gather the dough into a ball and leave in a bowl covered with a plastic sheet for 1 ½ hours at room temperature.
Stage 5 - 15 min.
Then, when the dough is well risen, flatten the ball out roughly on the work surface and cut into pieces of about 70 grammes.
Stage 6 - 30 min.
Roll these into balls and place on a
, then cover with a sheet of plastic and put in the fridge for 30 minutes.
Stage 7 - 30 min.
After this, flatten each ball out with your hand on the work surface...
... and roll inwards to form small baps.
Or make them into longer rolls (French bakers call these navettes, or shuttles) by rolling the ball under your hand on the work surface.
Put the baps or rolls back onto the baking sheet, but not too close, as they need room to expand.
Stage 11 - 2 hours Glaze
and leave to rise for 2 hours at room temperature.
After 2 hours,
Heat the oven to 200°C (390°F).
Stage 12 - 10 min. VIDEO
Just before putting into the oven, snip the tops of the rolls to help them rise during cooking.
Do this with scissors, dipping the blades into water regularly, as shown in the video on the right.
Finish with a sprinkling of coarse sugar crystals (or crushed sugar lumps).
Stage 14 - 20 min.
Bake in the oven for around 20 minutes (watch for colouring).
The sugar topping is not essential, but adds adds a nice finishing touch.
Nutritional information% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman ( change to a man). How much will it cost?
For 16 breads : 2.37 € Per bread : 0.15 € Note : These prices are only approximate
Based on a recipe by Thomas Marie, teacher at INBP.
This recipe uses (among others)
Flour: You can get more informations, or check-out other recipes which use it, for example: Tomato tatin, Chocolate madeleines, Rabbit civet "à la normande", Génoise (Genoa sponge), Flognarde, ... All Whole milk: You can get more informations, or check-out other recipes which use it, for example: Potimarron and celeriac autumn soup, Potimarron and leek soup, Pistachio confectioner's custard, Cheese Soufflé, Chocolate cream with a crunch, irish coffee mousse, ... All Butter: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, How to prevent butter burning during cooking, Spinach Mornay, Couscous, Potimarron (chestnut pumpkin) "au gratin", ... All Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Pecan fruit rolls , Peach and verbena feuilleté, Panettone, Tatin apples with mascarpone cream, ... All News list of cooking-ez.com
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