Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the warm milk & yeast in a bowl. Leave to stand for a few minutes. | 2. Sift the 1oz of flour into the milk & yeast mix, add the 1 tsp of sugar & mix well. Leave to stand in a warm place for 10 mins or until frothy (will look a little like mousse!). | 3. While the starter is standing, sift the flour & salt into a mixing bowl. Add the vanilla sugar then rub in the butter. ( rub in method - rub the butter into the flour to create 'bread crumbs' - like you do with short crust pastry)). | 4. When the starter is frothy, whisk in the 2 eggs. When the eggs are fully incorporated, pour the mixture into mixing bowl & stir the ingredients until they come together to form a ball. | 5. Remove the ball of dough & knead on a lightly floured surface for a minute or until no longer sticky. | 6. Place the dough on a lightly floured dish or tray, cover & let rest in a warm place for around 90 minutes or until roughly doubled in size. | 7. When doubled in size, knead the dough again for another minute - just to knock the air out a bit. | 8. Dust a work surface with flour then divide the dough into 12 equal pieces ( cut dough into quarters then cut each quarter into thirds). | 9. Lightly grease a baking tin then place the balls inside - 3 in the middle of the tin & 9 around the edges - make sure there are spaces in between. | 10. Place in a preheated oven at 230 c for around 18 minutes. Start checking the brioche at 15 minutes, remove from oven when pale gold all over. | 11. Remove from tin & allow to cool.Put the icing sugar in a bowl and slowly add a tiny bit of hot water at a time, until you have a thick icing that you drizzle over the brioche. Slowly drizzle the icing over the brioch until it is almost covered. | 12. Tear off a piece when you want & enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fast action yeast	1	packet		-	-	-	-
milk	75			11163.0	874.74	576.45	598.41
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
white bread flour	1	ounce		102.3417	20.5619	3.3963	0.4706
egg	2	free		-	-	-	-
white bread flour	8	ounces		102.3417	20.5619	3.3963	0.4706
salt	1/2	teaspoon		-	-	-	-
vanilla sugar	1	tablespoon		-	-	-	-
butter	2	ounces	unsalted	323.19	14.8497	10.0983	27.215999999999998
icing sugar	3/4	cup		-	-	-	-
hot water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.