Sweet Brioche Bread or Buttercake

Step-by-step cooking

1. Step 1:

   

   Add all the dry ingredients to the SIFTED flour and mix everything well. !!! About kneading the dough!!! with your hands or a combine!!! Of course, it is better to do it with a combine (or a bread maker). If you knead with your hands, multiply the kneading time by two!!! Then add eggs and milk! room temperature! And we begin to knead the dough for 10 minutes.

2. Step 2:

   

   After 10 minutes, we begin to introduce COLD butter into the cube. When all the oil has been introduced, add candied fruits. I have homemade ones, I made them myself. I already had the recipe on the website. If you're interested, take a look. Or candied fruits can be replaced with raisins, face zest, or not put at all. There is already a wish here. If you add less sugar, you can generally bake sweet bread and serve it with cheese or cream cheese.

3. Step 3:

   

   The readiness of the test can be determined by the so-called "gluten window". A piece of dough can be stretched with two hands, if it is not torn, it is ready.

4. Step 4:

   

   And put it in a warm place for 1-1.5 hours for proofing. I usually put it in the microwave and put a glass of hot water next to it. Or in the oven with the light bulb on.

5. Step 5:

   

   1.5 hours have passed. This dough should not increase much in size, it is quite heavy, with a lot of muffin. But this time is enough!! We carefully crumple it, we don't need much, just return it to its former shape. We wrap it with a film and put it in the REFRIGERATOR. At least for 4 hours, but preferably overnight. In general, this dough can spend up to 3 days in the refrigerator. And absolutely nothing will happen to him.

6. Step 6:

   

   My dough spent a day in the refrigerator. But in my experience, a night is quite enough. We give him 5 minutes to warm up and we will form buns. It does not need to be crushed much, it will drop during the molding process.

7. Step 7:

   

   Divide the dough in half. Then one half is divided into 3 equal parts, the second into five.

8. Step 8:

   

   I round it up, cover it with a film and give it a couple of minutes to rest. I smeared both baking pans with butter, then sprinkled with flour, and put parchment on the bottom. To make it easier to take out after baking.

9. Step 9:

   

   And form a regular pigtail of three bundles. Sprinkle on top, then roll in sugar with cinnamon. Propirtion : 20 gr. sugar, 0.5 tsp. cinnamon, a pinch of salt.

11. Step 10:

    

    I turn up the edges, and carefully transfer them to the mold. On top, you can also sprinkle the remnants of sugar with cinnamon.

12. Step 11:

    

    For buns, I roll out the dough into a small rectangular layer and spread the filling on top. Literally a couple of teaspoons. This dough is very tender, airy. When proofing in a mold with a large amount of filling, it may not withstand and fall off. I have strawberry jam. Optionally, you can use any jam, jam, caramel, condensed milk, chocolate, dried fruits, or something not sweet, for example: cheese, greens ...

13. Step 12:

    

    We leave the edges free to make it easier to pinch. And we turn it into an envelope.

14. Step 13:

    

    Cover with a film and leave in a warm place for the approach. It will take 1-1.5 hours. The dough should double in size.

15. Step 14:

    

    Lubricate with milk and send it to a preheated oven to 165- 170 degrees for 40 minutes. Top-bottom mode. But it's better to focus on your oven.

16. Step 15:

    

    After baking, while the buns are still hot, I lubricate them with melted butter. I let it cool on the grill.

17. Step 16:

    

    Liberally sprinkle with powdered sugar. And you can serve.

18. Step 17:

    

    Buns with jam are perfect with a glass of milk, and a braid with cinnamon for a cup of morning coffee. Enjoy your meal!!!