Brioche from the muffin tin

Name: Brioche from the muffin tin
Cook time: 50 min
Total time: 50 min
Yield: 9
Ingredients: 35 g Butter or margarine; 100 ml Milk; 1/2 cube (42 g) fresh yeast; 1 TEASPOON + 35 g sugar; 250 g Flour; 1 pinch Salt; 1 egg (size M); 1 untreated orange; 2-3 TABLESPOONS condensed milk; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 9

35 g Butter or margarine
100 ml Milk
1/2 cube (42 g) fresh yeast
1 TEASPOON + 35 g sugar
250 g Flour
1 pinch Salt
1 egg (size M)
1 untreated orange
2-3 TABLESPOONS condensed milk
7-10 Tbsp Fat and flour
7-10 Tbsp Flour

Directions

1
Melt the fat. Add milk and warm up lukewarm. Mix yeast, 1 tsp. sugar and 50 ml of the milk mixture. Mix flour, salt and 35 g sugar in a bowl and make a depression in the middle. Pour yeast milk into the hollow, mix with some flour from the rim and cover with flour. Cover and leave to rise for about 15 minutes. Grease the muffin tin and dust with flour
2
Wash the orange, grate dry and finely grate the peel with a grater. Add the remaining milk, egg and orange peel to the yeast dough and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes. Divide the dough on a floured work surface into 9 equally sized pieces and divide them again into 3 pieces. Form balls from these and place 3 pieces in each hollow. Leave to rise again for another 15 minutes
3
Coat balls with condensed milk. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Remove the brioche from the oven and let it cool down a little on a kitchen grid. Tastes best lukewarm. Serve with butter and jam
4
Waiting time approx. 1 hour