Christmas shells or Brioche with 2 heads of the Hauts de France
- Total time
- 3 h 15
- servings
- 6 servings
- Dish type
- Other
Auto-translated · View original
Prep
40 min
Cook
30 min
Total time
3 h 15
Ingredients
Ingredients
- 540 g 540 g flour
- 2 pincée 2 pinches of salt
- 60 g 60 g sugar
- 1 1 eggs
- 100 g 100 g milk
- 150 g 150 g of water
- 40 g 40 g fresh baker's yeast
- 80 g 80 g of soft butter
- 140 g 140 g of grain sugar
- 1 1 eggs
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 14 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Dilute the yeast into the warm milk for 10 min.
- 2
Knead the flour with the soft butter, sugar powder, yeast diluted in milk, water, beaten egg and salt for a long time (by hand or with a hooked robot).
- 3
When the dough is well homogeneous, shape it into a ball and put it to rise in a floured salad bowl. Place a cloth on it and let the dough rise for 45 min.
- 4
Knead again for 5 minutes.
- 5
Return to a ball and let the dough be put up again under a cloth for 45 minutes.
- 6
Shape the Christmas shells: divide the dough into 4 and make a long shape with 2 heads.
- 7
Place on a floured oven plate and let rest under a cloth for 35 minutes.
- 8
Preheat oven to 200°C (thermostat 6-7).
- 9
Doer with the egg beaten with a brush and sprinkle with sugar in grains.
- 10
Bake for 30 minutes.
Source : marmiton
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!