|Preparation||Resting||Start to finish|
|16 min.||2 hours 10 min.||2 hours 26 min.|
|1||The day before, prepare the brioche dough.
Next day, cut dough into 40 g pieces. Make balls with these dough pieces.
You need about 10 balls to make your brioche, according to the size of your mould or tin.
|2||Put balls in your mould or tin.||2 min.|
|3||Glaze top of brioche.
Leave in a warm place to rise for 1.5 hour.
|1 hour 30 min.|
|4||After this time, brioche should have double volume or about.
Preheat oven to 180°C or 356°F.
Glaze top of brioche a second time.
|5||Bake for about 40 minutes, watch for colouration because brioche should not be over cooked otherwise she dries.||40 min.|
|6||Unmould as soon as it is out the oven, and let cool on a wire rack.||2 min.|
For 1 brioche : 1.27 €
|Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Morteau sausage rolled brioche, Snails in a brioche, Mini apricot and pistachio brioches, Brioche galette, St Tropez tart, ... [All]|
|Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Old style brioche, Vegetable pie, Cochelin d'Evreux, Snails in a brioche, ... [All]|
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