Brioche with egg whites


For 8 small buns:

300 g T 55 flour
70 g butter
2 egg whites (70 g)
80 ml milk - to brush
60 g sugar
5 g dry baker's yeast
1 untreated lemon (or 1 orange)



Optional: pearl sugar - apricot jam
or icing sugar


You can replace some of the milk with orange blossom water.
If your yeast needs to be rehydrated before use, proceed as indicated by the manufacturer by taking a little milk from the recipe.
Remove the lemon zest with a thin grater.
put flour and butter in a bowl. Crush, with your fingers, until you get a sandy mixture.
Make a well and add lemon zest, sugar, egg whites, yeast, and milk. Mix until dough is formed.
Place the dough on a floured work surface and knead for about 10 minutes until the dough becomes elastic and smooth.
Form a ball. Flour and place in a large bowl. Cover tightly with film paper. Allow growing for 1 hour and 30 to 2 hours depending on room temperature. The dough should double in size.
Divide the dough into 8 pieces.
Roll each piece into a pudding about 25 cm in length. Fold it in half and weave the two strands. Renew with the other pieces.
Arrange on a baking sheet covered with baking paper. let stand for 1 hour then cover with cloth.
20 minutes before the end of the lift, preheat the oven to 180oC with a container of water.
Brush with milk. Bake for 15 to 18 minutes.
As soon as you leave the oven, transfer the buns to a wire rack. Brush with a little apricot jam and sprinkle with pearl sugar. Or simply sprinkle with icing sugar

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