Laminated Brioche
Ingredients
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- 1
Prepare brioche dough: mix flour, sugar, salt, yeast, eggs. Add butter speed 2.
- 2
Bulk ferment 1h, then refrigerate 2h.
- 3
Prepare butter block: flatten butter into a 15×15 cm square.
- 4
Enclose butter in dough, first single fold.
- 5
Refrigerate 30 min. Second single fold.
- 6
Refrigerate 30 min. Third single fold.
- 7
Roll out to 4 mm. Cut and shape as needed (croissant-style, squares).
- 8
Proof 1h30-2h at 25°C.
- 9
Egg wash, bake 15-18 min at 170°C.
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Per 100g
Allergens
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