For 1 brioche or 12 small: 250g of flour type 45, 3 Eggs at room temperature, 165g of soft butter, 10g of fresh yeast 30g of sugar 1cc of salt 1 egg for gilding In your robot, put all the flour, the yeast (do not dilute) sugar and ...

Butter cake

For 1 brioche or 12 small:
> 250g of flour type 45, 3 Eggs at room temperature, 165g of soft butter, 10g of fresh yeast 30g of sugar

1cc of salt

1 egg for gilding



In your robot, put all the flour, the yeast (not to dilute) the sugar and the salt (the yeast does not must touch neither salt nor sugar). Add the eggs, and knead for 3 minutes at slow speed, to obtain a very dense paste.

Slowly add the soft butter, and knead again at medium speed for a good 10 minutes. The dough should become very elastic, and should come off the edges of the tank.

The paste is ultra sticky, it's normal. It must really be well kneaded: normally, if it is taken in a hand, it must be able to lift without tearing.

- If you make the dough the day before: Put the dough in a bowl in a bowl, film well, and let all night cool. The next day, cut 50g dough pieces. Degas each dough well by crushing them with the palm of your hand, then shape balls, that you will deposit either in a mold with muffins in silicone (like me), or in small brioche molds. You absolutely need a mold because the dough is rich in fat and would spread completely to cooking otherwise. Let the buns rise for 3 hours in an oven off.



- If you make the dough on the day D: Let the dough covered with a damp cloth, in your oven off, for 2 hours. Do not put it on the oven because the dough is too rich in fat! At the end of this time, degas well the dough, and shape it into a big pudding (slightly flour the work plan) that you film and you leave cool for 2 hours. The goal is to cool the dough so that you can easily cut 50g slices and shape them without sticking. It is important that the dough has the shape of a roll: it will cool much faster than if it is left in a ball! At the end of these two hours, slice 50g slices. Degas each dough well with the crush with the palm of your hand, then shape balls, that you will deposit either in a mold with muffins in silicone (like me), or in small brioche molds. You absolutely need a mold because the dough is rich in fat and would spread completely to cooking otherwise. Let the buns rise for 3 hours in an oven off.



You will find that after 3 hours, lifting is not spectacular, but it's normal! Here is the picture before/after:



Do not worry. The magic will work in the oven, and if you have everything well respected, you will end up with clouds of good taste of butter ... a marvel ...



Dore the buns with a whole beaten egg (or an egg yolk if you prefer), possibly add granulated sugar, and bake for about 15 to 20mn at 160 ° rotating heat (they must be golden, watch the end of cooking).



Let them cool on a rack, and enjoy the eyes .I made a big brioche that I cooked 45min closed ...

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