BRIOCHE WITHOUT BUTTER

BRIOCHOES WITHOUT BUTTER

Here I doubled the ingredients to make 2 brioches.

Ingredients:

* 450g flour

* 90g sugar

* 190g 30% thick fresh chrome (or mascarpone)

* 1 egg

100ml warm milk

6g soca baker's yeast (or 17g fresh baker's yeast)

4g salt

* Optional: 120g chocolate chips

* Pearl sugar (for garnish)

For the glaze:

* 1 egg yolk

1 tsp milk

Instructions:

1- Mix the flour, salt and sugar in the mixer bowl. Add the egg and fresh cream.

Start kneading.

2- Add the yeast and warm milk. Knead for 10-15 minutes until you have a long dough.

Form a ball, cover with a cloth and let it rest until it doubles in size

(about 1 hour 30 minutes or more). 3- When it has doubled in volume, gently press the dough to release the gas.

4- For chocolate chip brioche, divide the dough into 4 equal parts (about 210 g each) and form homogeneous portions.

5- For braided brioche: divide the dough into 3 equal parts (about 270 g each).

6- Create long, regular strips with each portion and braid, securing the ends of the braid well.

7- Cover or line the tin with baking paper (here I used a 30 cm rectangular tin).

Place it in the tin

8 Cover with a cloth and let the dough rise again until it doubles in size (about 40 minutes or more). When the dough has risen, apply the glaze by mixing egg yolk with milk. Brush superstitiously and decorate with chocolate chips or pearl sugar. 9. Bake in a preheated oven at 170°℃ for 25-30 minutes, the time may vary depending on your oven, so keep that in mind.

10. When removing from the oven, place the brioche on a wire rack and cover with a clean cloth for at least 20 minutes to ensure extra softness.

Enjoy a delicious and fluffy brioche!

♻️Enjoy every moment of your life♻️