Sastojci (za 4–6 manjih sendviča): 250 g pšeničnog brašna Tip 400 (moze Tip 500 - testo će biti mrvicu čvršće, ali i dalje mekano); nemojte koristiti: integralno brasno, ostro brasno i brasno za hleb sa visokim proteinima, 30 g šećera, ½ kasicice soli, 7 g suvog kvasca (ili 15 g svežeg), 100 ml toplog mleka (može i biljno), 1 veliko jaje, 50 g putera (omekšalog), za premazivanje - 1 žumance, 1 kašika vode.
Priprema:
1. Ako koristiš suvi kvasac, pomešaj ga sa toplim mlekom i kašičicom šećera, ostavi 5–10 minuta da se zapeni.
2. U velikoj posudi pomešaj brašno, preostali šećer i so. Dodaj jaje i aktivirani kvasac, pa zamesi glatko testo. Postepeno dodaj puter i mesi dok testo ne postane glatko i elastično (oko 10 minuta).
3. Pokrij testo kuhinjskom krpom i ostavi na toplom mestu oko 1–1,5 sata, dok se ne udvostruči.
4. Testo podeli na 4–6 jednakih delova, oblikuj kuglice i stavi ih u pleh sa papirom za pečenje.
5. Pokrij i ostavi još 30–40 minuta da narastu.
6. Pomešaj žumance sa kašikom vode i premaži testo.
7. Peći u prethodno zagrejanoj rerni na 180°C (356 F) oko 15–20 minuta, dok ne dobije zlatnu boju.
8. Ohladi na rešetki pre sečenja i punjenja.
Brioš je mekan, sočan i blago sladak, savršen za sendviče, burgere ili doručke sa džemom.
Ingredients (for 4–6 smaller sandwiches): 250 g wheat flour Type 400 (can be Type 500 - the dough will be a little firmer, but still soft); do not use: wholemeal - integral flour, sharp flour and flour for bread with high proteins, 30 g of sugar, ½ teaspoon of salt, 7 g of dry yeast (or 15 g of fresh), 100 ml of warm milk (can also be nut or plant-based), 1 large egg, 50 g of butter (softened), for coating - 1 egg yolk, 1 tablespoon of water.
Preparation:
1. If you use dry yeast, mix it with warm milk and a teaspoon of sugar, leave it for 5-10 minutes to foam.
2. Mix flour, remaining sugar and salt in a large bowl. Add egg and activated yeast, then knead a smooth dough. Gradually add butter and knead until the dough becomes smooth and elastic (about 10 minutes).
3. Cover the dough with a kitchen towel and leave it in a warm place for about 1-1.5 hours, until it doubles in size.
4. Divide the dough into 4-6 equal parts, form balls and place them in a baking tray lined with baking paper.
5. Cover and leave for another 30–40 minutes to rise.
6. Mix the egg yolk with a spoonful of water and coat the dough.
7. Bake in a preheated oven at 180°C (356 F) for about 15–20 minutes, until golden.
8. Cool on a wire rack before cutting and filling.
Brioche is soft, juicy and slightly sweet, perfect for sandwiches, burgers or breakfasts with jam.
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