La Brioche

The "Brioche" as its well known in France, and many countries in Europe. The shape can differ from country to country, but I thought I make one that does not require a brioche tin form.

This is very much the way it looks like in Hungary, except they have some sugar on the top.

I started making this from a french recipe, but during the making I thought it will not turn out good due to texture of the dough, so I have changed it a bit, and added more flour. Unfortunately I did not measure the flour I have added, but I would know approx only.

500g Plain Flour

300g Bakers White Flour (this is what I have added approx)

6 Whole Eggs

15g Salt

15g Fresh Yeast (or 7g Instant Dry Yeast)

60ml Warm Water

Mix the above ingredients in a mixing bowl and combine.

Add 300g Butter (please do not use margarine if you want to stay authentic)

50g Sugar

Combine well, place it in a bowl and into the fridge covered for 6-8 hours (overnight).

Take it out of the fridge, let it sit at room temperature for about 1-1.5 hours.

Shape it to a roll shape, cut a good two finger wide pieces and roll it out to a long snake.

Roll it back like a snail, and the last part continue rolling upwards and push the end in in the middle.

Brush with egg yolk and honey mix.

Bake in 200c oven for 20-30 minutes. Let it cool down a bit before serving.

(Note: My measurements might be slightly out in this recipe)