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Breadrolls from France



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  • 10 g Yeast, warm
  • 4 tbsp Milk, luke walm
  • 60 g sugar
  • 500 g flour
  • 6 eggs
  • 1 pinch salt
  • 400 g soft butter

Brioches forms

  • 1 egg yolk
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

  1. 1. put the milk yeast and the sugar into the bowl. heat up for 2mins on 37sec, speed 1-2.

    2. then add all the other ingridients except for the egg yolk.

    3. then knead it for 2min on intervall.

    4. divide the dough into 12 equal pieces. take 1/4 of every piece and form a big and small ball of the 24 pieces.

    5. Grease the brioches forms and put the bigger ball into the form, first and place the smaller one on top. let them rise.

    6. after the have risen spread the eggyolk on top of each one. put the forms into the cold oven and bake them on 180deg for 20-30mins.


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  • These were great, thank you.

    Submitted by Stace G on 13. April 2014 - 10:51.

    These were great, thank you.  I made it with gf flour and they were still yum.  tmrc_emoticons.)

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  • Thank you so much for your

    Submitted by Panoukla on 1. February 2014 - 11:15.

    Thank you so much for your input to the forum with all these bread recipes from different parts of the world. I have added them all to my recipe collections to try soon, possibly starting today. Will have to invest in some brioche moulds to make these authentic!.

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