Brioche - Aliette de Bodard
Brioche is one of those crowd pleasers that you can eat for breakfast or a snack during the day. It’s, technically, a raised enriched bread: in addition to flou
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.aliettedebodard.com.
Ingredients
- 250g bread flour or good-quality T45
- 125g whole eggs (around 4 large eggs, weigh with shell on)
- 125g butter in chunks
- 30g sugar
- 1 teaspoon salt
- 4g active dry yeast, or 10g fresh (about a teaspoon of active dry yeast)
- 3-4 tablespoons orange blossom water (to taste)
- 1 egg, beaten, for the glaze
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