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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine 1/2 cup flour with crumbled yeast. Mix to a soft dough with the warm water, lightly knead in a bowl and make a shallow cross on the top with a sharp knife. Leave mixture in a warm place in a bowl to prove, until mixture doubles in size. | 2. Sift remaining flour into a basin with the salt and the sugar. Make a dough with the eggs and knead on a flour board until it is soft and pliable. Knead the butter and flour mixture into the yeast dough and transfer to an oiled bowl. | 3. Cover and set aside in a warm place to prove, until it has doubled in size. Knead lightly and break off small pieces and fill greased brioche or muffin tins. Press a hole in the top of each piece of dough and insert another smaller piece so that it resembles a "hat". | 4. Allow to rise again, then brush with the egg or milk and bake at 230°C for 20 minutes. approximately. | 5. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups	sifted	729.12	53.6256	63.5208	34.692
yeast	30	g		55.5	6.126	7.164	0.27
water	1/4	cup		0.0	0.0	0.0	0.0
water				0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
egg	3		beaten	214.5	1.08	18.84	14.265
butter	125		softened	10687.5	491.0625	333.9375	900.0
egg				214.5	1.08	18.84	14.265

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