The famous saffron brioche from the canton of Friborg. Delicious, soft, perfect for Sunday brunch or breakfast … Before confinement, I was buying it from time to time, and today well I bake it!
Here is the recipe I made. Have a good day.
Saffron traditional swiss brioche
Ingredients
- 10 gr fresh baker's yeast
- 2.5 dl warm milk
- 60 gr sugar
- 500 gr flour
- 1 tsp salt
- 50 gr butter diced
- 60 mg saffron powder
- 1 egg yolk
Instructions
- In a saucepan, heat the milk a little.
- Mix the yeast in the barely heated milk.
- Pour the sugar into the pan and mix until it melts.
- In the bowl of the food processor, pour the flour, salt, butter, saffron, milk and knead until a smooth dough is obtained.
- Let stand for 2 hours at room temperature after covering with a damp cloth.
- Form a ball then place on a plate covered with parchment paper.
- Let sit for 30 minutes.
- Preheat the oven to 180 ° C.
- Brush with the egg yolk mixed with 2 tsp. of water.
- Grid using a knife. Make deep incisions.
- Bake for 40 minutes.
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[EN] Plum cake - For weeks I have struggled to find "THE" recipe, adjust the quantities, the cooking time, in short, this is without any doubt my favorite plum cake. And you, what is your favorite recipe? Do you got one from your grandmother? Link to the recipe in bio.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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