Halloween Brioche
- Preparation and cooking time
- Total time
- Plus 2 hours to rise
- More effort
- Serves 12
Ingredients
- 600 gr strong flour
- 300 gr creamed butter
- 150 gr sugar
- 5 eggs
- 70 ml milk
- 2 sachets fast-acting yeast
- 5 gr salt
- 1 pumpkin mould
Method
- STEP 1Warm milk, and dilute the yeast in part of it. Add a tbsp of strong flour, and leave this dough until it has duplicated its volume
- STEP 2Put this ferment and the rest of the ingredients excepting the butter in a food processor, and work until the dough is smooth and shiny (around 10 minutes at medium speed). Add the creamed butter and work the dough until it is elastic and comes away from the sides of the bowl. If you don't have a food processor the dough can also be worked manually.
- STEP 3Cover with a cloth and leave to rise in a warm place (no more tha 37ÃÂú C) until it has doubled its volume (it takes about 1 hour)
- STEP 4Flatten the douhg lightly, fill the mould and leave it until it has doubled in volume once again (about 1 hour)
- STEP 5Preheat oven and bake at 170 ÃÂú for around 50 minutes. Leave to cool, cut off any excess dough overhanging the mould, and turn out the brioche. To decorate on this occasion, I have used Maltesers and powdered sugar