Celtic Brioche - A Step By Step Recipe With A Photo

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Celtic Brioche - A Step By Step Recipe With A Photo
Celtic Brioche - A Step By Step Recipe With A Photo

Video: Celtic Brioche - A Step By Step Recipe With A Photo

Video: Patrick Ryan's Brioche 2 Ways 2022, November
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Cooking description:

If you love fresh and aromatic pastries, then this is the place for you! I will tell you a wonderful recipe that will appeal to everyone, without exception, this is "Celtic Brioche"! It will not be difficult to prepare such buns, molding is easy and does not require special skills, just roll the dough thinly, like on dumplings, squeeze it out with a glass and twist it into rolls. Cut each roll into 2 parts, these are two ready-made flowers, which only need to spread the petals and grease with protein. Bake for 15 to 25 minutes, temperature 170 degrees. That's it, now you know how to make Celtic Brioche! Good luck!

Purpose: For children / For afternoon tea / For dessert

Main ingredient: Dough / Butter yeast dough

Dish: Baking / Buns / Sweet

Cuisine geography: European

Ingredients:

  • Wheat flour - 350 grams
  • Fresh yeast - 21 grams (if dry - 7 g)
  • Egg yolk - 2 Pieces
  • Milk - 140 Milliliters
  • Sugar - 60 Grams
  • Vanilla sugar - 10 grams
  • Refined oil - 70 Milliliters
  • Salt - 1 Pinch
  • Powdered sugar - 2-3 tbsp. spoons
  • Ground cinnamon - 1-2 teaspoons
  • Sugar - 2 Teaspoons (optional)
  • Egg white - 0.5 Pieces (for greasing buns)

Servings: 7-8

How to make Celtic Brioche

Celtic brioche - photo step 1
Celtic brioche - photo step 1

1. Prepare everything you need. Let's get started!

Celtic brioche - photo step 2
Celtic brioche - photo step 2

2. First you need to prepare the dough. To do this, combine warm milk with yeast, yolks, a teaspoon of sugar and two tablespoons of flour. Wait until the foam appears, then add the remaining sugar, dissolve it.

Celtic brioche - photo step 3
Celtic brioche - photo step 3

3. Add a pinch of salt, vanilla sugar.

Celtic brioche - photo step 4
Celtic brioche - photo step 4

4. Add most of the flour, vegetable oil and start kneading the dough first with a spoon, then with your hands. Don't add too much flour, the dough should be light and not steep!

Celtic brioche - photo step 5
Celtic brioche - photo step 5

5. Cover the dough with a napkin and leave warm for 40 minutes.

Celtic brioche - photo step 6
Celtic brioche - photo step 6

6. When the dough comes up, sit it with your hands, roll it out thinly into a layer, 0.5 cm thick. Squeeze the circles out with a glass (diameter - 8 cm).

Celtic brioche - photo step 7
Celtic brioche - photo step 7

7. Place the circles on top of each other.

Celtic brioche - photo step 8
Celtic brioche - photo step 8

8. Roll carefully.

Celtic brioche - photo step 9
Celtic brioche - photo step 9

9. Cut the roll in two with a sharp dry knife.

Celtic brioche - photo step 10
Celtic brioche - photo step 10

10. Spread the petals of the two flowers. And keep working on the rest.

Celtic brioche - photo step 11
Celtic brioche - photo step 11

11. Some of the buns can be made with cinnamon and sugar. To do this, put three circles overlapping each other, rub with sugar and cinnamon.

Celtic brioche - photo step 12
Celtic brioche - photo step 12

12. Roll into a roll, cut into two flowers, straighten the petals.

Celtic brioche - photo step 13
Celtic brioche - photo step 13

13. Line a baking sheet with parchment, shape a bun of three flowers, pressing them a little together. Brush with egg white. Put in the oven for 15-20 minutes, temperature 170 degrees. For the last 5 minutes I have been baking in the grill + convection mode.

Celtic brioche - photo step 14
Celtic brioche - photo step 14

14. The buns are ready. Adjust the time to suit your oven.

Celtic brioche - photo step 15
Celtic brioche - photo step 15

15. Cool the buns, rub with powdered sugar and taste!

Celtic brioche - photo step 16
Celtic brioche - photo step 16

16. Bon appetit!

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