Brioche Bouclette (Curls)

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Brioche Bouclette (Curls)

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Ingredients

12 portion(s)

Brioche Bouclette (Curls)

140 grams Milk
2 tsp dried yeast
50 grams sugar
350 grams bakers flour
2 egg yolks
80 grams softened butter
1 tsp vanilla essence
condensed milk, for glazing

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6
7

Preparation
8
9

Recipe's preparation

Add milk and yeast to the bowl. 1 Min, 37 degrees, sp 1

Add flour, salt, vanilla essence, egg yolks and mix 20 sec, sp 4

Add softened butter,

2 min. Transfer to a clean bowl or Thermomix leave to rise 30 minutes or until dough has doubled in size.

Degass the dough. Roll out dough to the size of the thermomat and cut circles using an 8cm cookie cutter.

Place 3 rounds of dough together as shown in photo and roll them to create a flower. Cut the Flower in half and place into springform tin, rose-shape side facing up.

Repeat the process with remaining dough, leaving some gaps to allow the dough to rise.

Brush with sweetened condensed milk and bake in pre-heated 180 degree oven for 25-30 minutes.

Allow to cool and dust with icing sugar

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.