Brioche Dough mix
Ingredients
150g milk
50g butter (room temp)
50g sugar
30g fresh yeast
3 egg yolks
350g flour Proceli
pinch salt
Caramelised Brioche
Brioche Dough mix
200g sugar
lemon rind of 1 lemon no pith
200g butter (room temp)
Firstly make brioche dough. Add milk, butter and sugar to
and program 1 minute, 37º, speed 2.
Crumble yeast in to
and yolks, mix for 15 seconds, speed 3.
Add flour and program 2 mins, Knead.
Roll out dough, nice and thin, rectangular shape on a floured surface.
Place sugar and lemon rind in
and blitz 30 seconds, speed 5 to 10.
Add butter and mix 30 seconds, speed 3.
With a knife, coat the brioche with this lemon butter, then roll it up until its 3 cms diameter. Cut along (as you would a piece of foil or wrapping paper) And then cut this roll into 4 cms little rolls. Then repeat process. Until you end up with about 40 little rose buds! Place them in an oven dish (preferably glass) 20 x 25 cm approx, leaving 0.5 cm gap between each one. Leave them to rise in a warm place, until doubled in size, 1 hour.
Preheat oven 200º. Bake for 30 to 45 mins until all very golden and brown on top.
The photo looks beautiful in the book, a tray of 40 rose buds!
Might have to give this a go myself!
