Brioche with caramel cream

Name: Brioche with caramel cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1,2 l Milk; 1 coated Tsp Baking Powder; 7-10 Tbsp Salt; 100 g Honey; 1 cube (42 g) fresh yeast; 500 g Flour; 50 g Sugar; 1 egg (size M); 75 g soft butter; 1 Egg yolk (size M); 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1,2 l Milk
1 coated Tsp Baking Powder
7-10 Tbsp Salt
100 g Honey
1 cube (42 g) fresh yeast
500 g Flour
50 g Sugar
1 egg (size M)
75 g soft butter
1 Egg yolk (size M)
7-10 Tbsp Grease

Directions

1
For the cream mix 1 litre of milk, baking powder, 1 pinch of salt and honey. Bring to the boil in a saucepan (approx. 21 cm Ø), from now on let it simmer for 45-50 minutes while stirring constantly. To test, put 1/2 teaspoon cream on a plate and let it cool down. Cream is ready when it has a spreadable thicker consistency. Results in approx. 300 ml cream. For the brioche heat 200 ml milk, add yeast and dissolve in it.
2
Put flour, sugar, egg, 1 pinch of salt and butter in a bowl. Add yeast milk and knead vigorously with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 45 minutes. Then knead again well with your hands. Form 12 balls from the dough. Remove some dough from each ball and form 12 small balls. Grease the hollows of a muffin tray (12 hollows) well. Place large balls in the hollows. Press a small depression in the middle with your finger, place one ball in each depression and press gently and gently. Leave to stand in a warm place for another 30 minutes. Whisk the egg yolk and 2-3 tbsp. water.
3
Grease the hollows of a muffin tray (12 hollows) well. Place large balls in the hollows. Press a small depression in the middle with your finger, place one ball in each depression and press gently and gently. Leave to stand in a warm place for another 30 minutes. Whisk the egg yolk and 2-3 tbsp. water. Brush the brioche with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes. Remove from the oven, place on a rack and allow to cool slightly. Carefully lift out of the trays. Tastes best lukewarm. Arrange brioche and cream
4
Brush the brioche with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 18-20 minutes. Remove from the oven, place on a rack and allow to cool slightly. Carefully lift out of the trays. Tastes best lukewarm. Arrange brioche and cream
5
Waiting time approx. 40 minutes