Prepared with coarse crystal sugar, this brioche is a great breakfast treat.
| Brioche aux Sucre |
|
Ingredients Required: Brioche aux Sucre
| |
| Pâte Brioche |
12 ounces |
| Milk |
1 ounce |
| Coarse (Decor) Sugar |
3 ounces |
Preparation Instructions: Brioche aux Sucre
| Grease the brioche tins with a brush and a
small amount of butter. |
| Scale the pâte brioche into 6 - 2 ounce pieces
and round them up into smooth balls on a floured surface. |
| Using a pastry brush dipped in milk - brush the
tops of the dough balls. |
| Pick them up from the bottom with your fingers and
dip the tops fully in a dish of decorative sugar. Place directly
into the greased tins, with the sugar side up. |
| Set in a warm place until the brioche has doubled
in size. |
| Bake in a hot oven 425°(F) until golden brown,
reduce heat toward the end of the bake. |
| Remove from tins as soon as possible to prevent
moisture build-up inside the tin. |
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