- Flour 0000 500 g * Fresh yeast 25 g (or 1⁄2 dry envelope) * Salt 1 tbsp.
- Sugar 50 gr.
- Butter (butter) 25 g.
- 100 cc milk.
- Water 125cc. * Egg to paint 1 u.
INSTRUCTIONS
- Make a crown out of the flour. In the center, gradually add salt, sugar, yeast, milk, and water. Knead and dissolve.
- Add the ointment butter and knead until the brioche is smooth and soft.
- Set aside for 15 minutes.
- Cut 30 gr rolls and shape them, let them rest on a buttered baking sheet until they double in volume, brush with beaten egg, and bake for 10 to 15 minutes at 200 degrees.
- Remove from oven a few minutes before the end of cooking time, coat with egg again, and return to oven until done! Around 50 people show up.