Ingredients
Dough
flour
350g
12.25oz
1.40cup
23.45tbsp
instant yeast
5g
0.18oz
0.34tbsp
sugar
30g
1.05oz
2tbsp
warm water (up to 100 F | 38C)
50g
1.69fl oz
milk
50g
1.69fl oz
eggs
2pc
butter
50g
1.75oz
3.35tbsp
Filling
condensed milk (chocolate, boiled, your choice)
400g
14oz
1.60cup
26.80tbsp
dry poppy seeds
100g
3.50oz
0.40cup
6.70tbsp
Method
Dough
- Pour the yeast with warm water in a bowl where you will be kneading the dough. Cover with a towel and leave in a warm place.
- Put milk, sugar, and butter in a saucepan and heat until completely homogeneous. Remove from the stove. Then add the cooled mixture to yeast and eggs and mix it.
- Start to add the sifted flour and stir until homogeneous.
- Transfer the dough to the surface dusted with flour, and begin to knead it with your hands. The dough should become shiny and beautiful. Form a ball.
- Transfer the dough to a bowl greased with a small amount of oil (so that the dough does not stick to it when it grows). Cover with clingfilm and leave in a warm place for at least an hour. The dough will significantly rise to double its size.
Brioche
- Roll out the dough as a rectangle, spread the condensed milk, and sprinkle with poppy seeds. Roll up, and cut lengthwise. Form a braid of two ends.
- Put something round and metal on a baking tray, for example, an empty condensed milk can. Wrap the brioche around it, pinching the edges together.
- Cover and leave the dough for about 15 minutes.
- Place it in a preheated to 347F | 175C oven and bake until browned. Author: I baked it for 45 minutes. When ready, I brushed the brioche with the condensed milk. It melted a little and formed a sugar crust.
