Explains how to make fluffy, cotton-like brioche using a rich dough made from flour, eggs, and room-temperature butter.The recipe emphasizes a high fat-to-liquid ratio, with a large amount of flour and minimal water to achieve a luxurious texture and fragrant aroma. Butter is incorporated gradually, and the dough undergoes a long kneading process to develop its soft structure.Once the dough has doubled in size, it is shaped into spirals or decorative rose patterns, coated with an egg wash, sprinkled with sugar for a light crunch, and baked until golden brown. These brioche rolls are perfect for breakfast or tea and can be frozen to preserve freshness for later use.
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