I am sharing with you a recipe from a Paid Master Class on baking Easter cakes "Brioche"
The recipe is worked out to the smallest detail, even a beginner can repeat it, and the taste will surprise even an experienced cook!
Fibrous, juicy, aromatic and soft as feathers this is all about the king of Easter baking Brioche
Happy Easter, dear friends♥
Ingredients:
For 4 pieces 11× 8.5 cm, 300 g each
✅Flour 500 grams
✅Sugar 180 grams
✅Milk 150 grams
✅Yeast 20 grams pressed/dry 6 grams
✅Eggs 2 pcs
✅Yolks 3 pcs.
✅Butter 170 grams 82%
✅Honey 1 tbsp (cognac can be used)
✅Vanilla sugar 1 pack
✅Salt 1/2 tsp
✅Candied fruits 250 grams (raisins, cranberries, pineapple)
✅Zest 1 orange and 1 lemon
✅Cognac or rum 80 ml
✅Hot water 80 ml