Brioches with bacon and herbs of Provence

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Dissolve yeast in 3 tablespoons of lukewarm milk. Put the flour into a mixing bowl and press a depression into it. Pour yeast milk and sugar into the hollow and mix with a little flour to a pre-dough. Cover and leave to rise in a warm place for about 15 minutes. Melt the fat in a pot at low heat. Add fat, eggs and salt to the flour and knead with the dough hooks of the hand mixer for about 5 minutes to a smooth dough.

2. 2

   Cover and leave to rise in a warm place for about 1 hour. Cut bacon into small cubes and fry in a pan without fat until golden brown. Drain on kitchen paper. Wash herbs, pluck leaves from the stalks and chop finely. Grease the brioches. Add bacon and herbs to the dough and knead. Form approx. 20 large and small balls from the dough. Place large balls in the brioches and press a depression in the middle. Mix the egg yolk and the remaining milk and coat the depressions with it. Put small balls into the moulds. Brush all around with egg yolk. Leave to rise again for another 15 minutes.

3. 3

   Form approx. 20 large and small balls from the dough. Place large balls in the brioches and press a depression in the middle. Mix the egg yolk and the remaining milk and coat the depressions with it. Put small balls into the moulds. Brush all around with egg yolk. Leave to rise again for another 15 minutes. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 15-20 minutes. Let the brioches cool slightly and take them out of the moulds

Nutrition Facts

KCAL
240 kcal

CARBS
18 g

FATS
16 g

PROTEINS
5 g