These tasted wonderful; light and fluffy, and melt-in-your-mouth flaky. I could just eat these for dinner; forget a soup or something to go with them!Middle-Class Brioche
El Invitado de Invierno
2 1/2- 3 cups white flour
1/4 cup sugar
2 teaspoons yeast
1 pinch salt
1/3 cup milk
3 medium eggs
13 tablespoons butter at room temperature
Mix all the ingredients except the butter in a mixer or by hand. Then knead for 5 minutes by machine or 8 minutes by hand, till the dough is smooth. Add the diced butter and knead again for 5 minutes by machine or 10 minutes by hand. Put the dough into a bowl, cover tighly and leave in the fridge overnight.
Take the dough out of the fridge the next day and make 60 g balls while cold. Then shape the balls and put them into the mold, with seam face under, leaving quite some room among them as they expand quite a lot. Cover the formed brioche and leave to proof at least one and a half hour, till more than double in size. In the meantime preheat the oven to 200 ºC. Once the oven is a the right temperature, bake it for 20 minutes.
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