Ingredients:
500 g of flour
1 teaspoon of salt
100 g caster sugar
1 tbsp dry baker's yeast
1 egg
100g soft butter diced
240 ml warm milk
Garnish
300 g of speculoos paste (Lotus)
Icing
50 g of sugar
60 ml of water
Preparation:
Sift flour. Add salt and sugar and
mix well. Add the yeast and mix
low speed, add eggs and butter
cut into small pieces. Gradually, add
warm milk
Knead on low speed 7-8 minutes until
that the dough is smooth. Transfer the dough into
a clean bowl, oil the dough. Cover with
plastic wrap and let it rise for
about an hour and a half or two hours,
until the dough doubles in size.
Divide the dough into two parts. Spread each
part by forming a rectangle of 30 × 40 cm
and about 1.5 cm in size
about. Spread a thin layer of
biscuit. Cut the rectangle into strips more
or less equal about 6 cm in width.
Stack them and remove every 6 cm of
way to get squares of about
6cm * 6cm.
Place the dough in a muffin pan.
Repeat with the other half of dough.
Let rise 30-40 minutes,
Preheat oven to - 170 degrees.
Bake for about 20-25 minutes until
what the brioches are golden.
While cooking, prepare the syrup -
In a saucepan heat the sugar and
the water. Cook for 3 minutes and remove
fire.
At the end of the oven, brush
brioche syrup and let cool on a
wire rack.
