Brioche bread
Attention brioche fans: The wonderfully fluffy yeast pastry is now available as a delicious bread! The brioche bread is irresistibly delicious when lukewarm.
INGREDIENTS
FOR THE LACE PAN (25 X 11 CM)
a little fat
BRIOCHE BREAD DOUGH
200 g whipped cream
400 g wheat flour
1 pack Dr. Oetker dry baking yeast
50 g sugar
1 pack Dr. Oetker Bourbon vanilla sugar
1 pinch salt
2 eggs (size M)
FOR BRUSHING
about 20 g butter
PREPARATION
1. Prepare
For the brioche dough, heat the cream.
2. Prepare the brioche dough
Carefully mix the flour and yeast in a mixing bowl. Add the remaining ingredients and the warm cream. Mix everything briefly with a mixer (dough hook) on the lowest setting, then on the highest setting in about 5 minutes to form a smooth dough. Cover the brioche dough and leave to rise in a warm place until it has visibly increased in size. Grease the tin.
3. Briefly knead the brioche dough on a floured work surface. Divide the dough into 8 equal-sized pieces and shape them into balls. Place the brioche dough balls slightly offset in the tin. Cover the brioche dough and leave to rise again until it has visibly increased in size.
4. Preheat the oven.
Top and bottom heat: about 180 °C
Hot air: about 160 °C
5. Bake the brioche bread
Put the brioche bread on the rack in the oven.
Insert: lower third
Baking time: about 30 minutes
6. After baking, melt the butter and immediately spread it on the hot brioche bread.
Leave the brioche bread in the tin on a cake rack for another 10 minutes. Then carefully remove it from the tin and allow it to cool.
