La brioche fleur (tm5)

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, La brioche fleur  (tm5). It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

La brioche fleur  (tm5) is one of the most favored of recent trending meals in the world. It's enjoyed by millions daily. It is easy, it's quick, it tastes yummy. They are fine and they look fantastic. La brioche fleur  (tm5) is something that I have loved my whole life.

Many things affect the quality of taste from La brioche fleur  (tm5), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare La brioche fleur  (tm5) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook La brioche fleur  (tm5) estimated approx 15min.

To get started with this particular recipe, we must prepare a few ingredients. You can have La brioche fleur  (tm5) using 8 ingredients and 4 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make La brioche fleur  (tm5):

1. 130 g lait, et un peu pour la dorure
2. 20 g levure boulangère fraîche
3. 500 g farine de blé, type 55, et un peu pour le plan de travail
4. 4 œufs
5. 10 g sel
6. 50 g sucre
7. 200 g beurre doux, froid, coupé en morceaux
8. 1 jaune d'œuf, pour la dorure

Steps to make to make La brioche fleur  (tm5)

1. Mettre le lait, la levure boulangère, la farine, les oeufs, le sel et le sucre dans le bol, puis pétrir 5 min
2. Ajouter le beurre et pétrir à nouveau 15 min. La pâte doit être filante. Transvaser la pâte dans un récipient fariné, couvrir d'un torchon et réserver au réfrigérateur pendant 1 heure pour permettre à la pâte de se stabiliser. Elle va durcir et sera ainsi plus facile à travailler.
3. A la fin du temps de repos, sortir la pâte du réfrigérateur et la transvaser sur un plan de travail légèrement fariné, la rabattre et la détailler en 8 boules de taille identique. Déposer les boules en forme de marguerite dans un moule à manqué. Laisser pousser 2 heures à température constante (à l'abri des courants d'air).
4. A la fin du temps de pousse, préchauffer le four à 180°C (Th. 6).
   Battre le jaune d'oeuf dans un peu de lait et, à l'aide d'un pinceau de cuisine, en badigeonner la brioche. Enfourner et cuire 20 minutes à 180°C, puis baisser la température du four à 160°C (Th. 5) et prolonger la cuisson 25 minutes. Laisser refroidir avant de trancher et de déguster.

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