Traditional Freiburg brioche
Preparation: 25 minutes
Rising: 3 hours
Cooking time: 35 minutes
Difficulty: Simple
Quantity: 1 cuchaule
Ingredients :
- 2.5 dl of lukewarm milk
- 10 g of yeast
- 60 g of sugar
- 500 g braid flour
- 50 g softened butter
- ½ teaspoon of salt
- 2 sachets of powdered saffron
- 1 pinch of saffron threads
- 1 egg yolk for browning
Recipe :
- Dissolve the yeast in the lukewarm milk and add the sugar.
- Stir until the sugar melts.
- Mix the flour with the butter, 1 sachet of saffron, the saffron filaments and the salt.
- Add the milk little by little and knead until you obtain a soft dough.
- Form a ball.
- Place in a salad bowl.
- Cover with a damp cloth and let rise for 2 hours at room temperature.
- Work the dough for a few minutes and form a ball.
- Place on a baking sheet lined with parchment paper.
- Cover with a damp cloth and let rise for 1 hour at room temperature.
- Preheat the oven to 180°C (hot air/fan: 160°C).
- Mix the egg yolk with 1 sachet of powdered saffron.
- Cut the dough into crisscross shapes.
- Brush with saffron egg yolk.
- Bake for 35 minutes in the bottom of the hot oven.
Trick :
Serve with Bénichon mustard.
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