Pineapple Brioche with Milk Crumble

Basic Brioche Recipes

  • Materials

500 g high protein wheat flour
11 g instant yeast
100 g granulated sugar
4 eggs, Shake loose
100 ml of cold liquid milk
100 g butter or margarine each 5 grams

  • Spreads

1 egg yolk mixed with 3 tbsp liquid milk

  • How to make:

1.   Stir The average wheat flour, instant yeast, and sugar, make a hole in the middle. Mix and stir the egg and liquid milk, pour gently into the flour hole while stirring until blended.
2.   Put butter and salt, knead into a dough that is smooth and elastic. The dough may be somewhat sticky and flaccid. Round the dough, cover the plastic, let stand for 1 hour or until 2 fold the volume.
3.   Mix dough and shape to taste. After being formed the last fermentation for 1 hour, before baked apply with the coating material. For a small brioche roast at a temperature of 190oC for 12-15 minutes, for a large toasted brioche in temperature of 180oC for 25 minutes.

  • Content:

Thick pineapple Jam for nastar, ready to buy

  • Topping:

1 egg yolk mixed with 3 tbsp liquid milk, beaten loose

Another Recipe

Coffee Peanut Brioche Roll

  • Milk Crumble:

50 g salted butter (salted butter)
50 g granulated sugar
27 g Full Cream milk powder
1/2 tsp cinnamon powder
75 g wheat flour

  • How to make:

1.   Milk Crumble: Mix all ingredients and stir until grain, store in the refrigerator until it is used
2.   Prepare the brioche dough until the ready stage is formed, weigh 40 grams, round, cover with plastic and let stand 40 minutes. Deflate and fill the pineapple jam. Shape to taste, the layout in a baking sheet that has been spread butter. Apply the top with egg yolks and sprinkle milk crumble on top of it.
3.   Cover with plastic and let stand for 1 hour. Preheat the oven at a temperature of 190oC. Bake for 15 minutes. Pick up and chill. Store in a plastic or airtight container.

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