Brioches

Ingredients for 12 muffins.

Measure the ingredients and bring them to room temperature; Sift the flour into a large bowl; slightly heat milk in a saucepan over low heat; crumble the yeast in lukewarm milk; Add a little flour to make the dough more often; Sprinkle the mixture with a pinch of sugar; cover the mixture with a towel and let it marry for 30 minutes; mix the remaining sugar and salt in the flour: make a well in the Center; break the eggs into the well; cut 50 g butter and scatter on flour and flakes; pour contents of pan over dough; work all ingredients; cover the dough and let it rise from 2 to 3 hours; When the dough has doubled its volume, fully reimpastarla; spread out the dough and form a square; give the butter into a block and spolverizzarlo with flour; place the butter cube in the center of the dough; fold the corners of the dough over the butter; pull the dough and form a rectangle with precision; fold the dough in 3; Re-roll the dough and fold it again and repeat the whole process; cover the dough with a towel and let it rise for 15 minutes; roll out the dough into a rectangle measuring 50 x 30 cm.

; cut into strips; using a ruler and a pasta cutter, cut it into triangles; wrap the triangles starting from the bottom and bend; place the croissants on the baking plate greased and floured; Cook in the oven already warm (200° c, gas 6) for 20 minutes until they Brown.