Ingredients
- 500 g LE MOULIN 1704 brioche flour
- 100 g cold butter
- 230 ml water
- 7 g dry yeast or 15 g fresh yeast
- 1 egg
- a little milk for gloss
- To place in the mould(s)
- 50 g butter
- 100 g sugar
- 1 egg yolk
- 1 teaspoon water
- Equipment
- 2 round moulds +/-18 cm in diameter or 1 round mould +/-30 cm
Instructions
- Pour the Le Moulin 1704 brioche flour into a bowl, then add the water and yeast. Stir until the mixture is smooth.
- Gradually add the cold butter, cut into small pieces. Mix for at least 10 minutes with a mixer (with a food processor, mix for 3 minutes at low speed then 7 minutes at high speed).
- Form 8 to 10 small balls and randomly place 50 g of butter, cut into small pieces, into the dough.
- Place in the buttered tin. Leave to rest for 1h30 at room temperature.
- Preheat your oven to 200°C fan oven for 30 minutes before placing the sugar tart in the oven.
- Brown with a beaten egg or milk. Then place the brioche in the oven for 25 minutes. Cover with aluminium foil if the pastry becomes too dark.
- Check with a knife to make sure it's cooked through. The blade should come out dry, which is a sign that the brioche is ready to eat!
For more Le Moulin recipes, visit lemoulin1704.lu
