Starter:
15 g fresh yeast
60 g milk
60 g flour
Dissolve yeast in warm milk. Add flour and combine. Leave covered in a warm place until it doubles it's volume.
Dough:
250 g flour
150 g eggs (that is about 3 large eggs; if they weight more, save the rest for finishing)
4 g salt
15 g powdered sugar
120 g butter, at room temperature
Add all the ingredients to the starter and knead into smooth dough. Kneading by hand will take about 20 minutes :) After you're done, measure 2 250 g pieces of dough. Flatten each piece into ellipse shape.
Fold longer sides.
And roll.
Place rolled dough into slightly oiled loaf pan. Cover and leave in a warm place until it fills the hole pan.
If you have any remaining dough make brioches. I had enough for two. When the dough is fully risen, spread the remaining egg on top. Bake in a preheated oven on 180°C for about 25-30 minutes.
Recept na srpskom, and how it looked when Oklagija made it :).
Note: I am sending this to Susan for YeastSpotting.
15 g fresh yeast
60 g milk
60 g flour
Dissolve yeast in warm milk. Add flour and combine. Leave covered in a warm place until it doubles it's volume.
Dough:
250 g flour
150 g eggs (that is about 3 large eggs; if they weight more, save the rest for finishing)
4 g salt
15 g powdered sugar
120 g butter, at room temperature
Add all the ingredients to the starter and knead into smooth dough. Kneading by hand will take about 20 minutes :) After you're done, measure 2 250 g pieces of dough. Flatten each piece into ellipse shape.
Fold longer sides.
And roll.
Place rolled dough into slightly oiled loaf pan. Cover and leave in a warm place until it fills the hole pan.
If you have any remaining dough make brioches. I had enough for two. When the dough is fully risen, spread the remaining egg on top. Bake in a preheated oven on 180°C for about 25-30 minutes.
Recept na srpskom, and how it looked when Oklagija made it :).
Note: I am sending this to Susan for YeastSpotting.
My first time here, nice blog. google translate hihi...
ReplyDeleteGorgeous and so light! I'm drooling...
ReplyDeleteCheers,
Rosa
Simply want to bite into it! Beautiful!
ReplyDeleteBeautiful bread, looks perfect for Sunday morning French Toast. 20 minutes kneading by hand is a bit much for me though, any idea how long in a stand mixer?
ReplyDeleteStraight to the point! Wish it werre straight to my tummy instead!
ReplyDeleteLooks really really yummy!
ReplyDeleteBeautiful! Love the photos :)
ReplyDeleteoh this looks so delicate and sensational! sounds easy enough to do too.
ReplyDeletebožanstveno izgleda! ove bioše moram čim prije isprobati :))
ReplyDelete@Kristine - I really don't know. I don't have a good stand mixer so I knead by hand. I guess when the dough stops sticking it's done.
ReplyDeleteFirst time here and loved your blog! Your bread looks great, my pc screen is in danger :-)
ReplyDeleteI'm following you!
thank's for the great pic's and recipes
That dough is just gorgeous. It looks perfect. Your recipe is so simple and fuss-free - love it! Thank you for sharing.
ReplyDeleteYour photos are stunning, as are your brioches!
ReplyDeleteBeautiful -- lightness itself! I love the double loaf shape. Thanks so much for joining in YeastSPotting!
ReplyDeleteGreat photos! Your brioche looks very delicious.
ReplyDeleteThey look absolutely stunning - I'm drooling...
ReplyDeletewonderful recipe!!! There's a bread that looked brioche-like from Kyoto, Japan. They claimed it's Danish bread but to me it tasted like (exactly) like brioche and tasted great when toasted. This recipe is definitely a keeper ..for me. Thank you so much for sharing. Now, I can try to bake it...
ReplyDeleteMaravilloso¡ Gracias.
ReplyDeleteBest regards from Spain.
nažalost ovo nije tijesto za svaki dan :(
ReplyDeleteja ih radim (slično) jednom godišnje, da se bar duša najede (a sad visim na tvojim slikama da se i oči najedu :)) )
They look delish!
ReplyDeleteHappy blogoversary!
Gorgeous brioche, Marija!
ReplyDeleteLooks so nice and fluffy, Marija. Yum.
ReplyDelete"remaining egg"???
ReplyDeleteis that one of the three or the extra egg?
@Raminta - You will need 150 g of eggs for the recipe. 3 large eggs is a little more than 150 g (measure them without the shells). If it's more you will have about 10-15 g of eggs remaining after measuring. That is what you use for spreading over the risen loaf.
ReplyDelete