Brioche with egg whites
Monday, June 1, 2020
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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