Brioche with mac

You’ll need
  • For dough:
  • – 2.5 teaspoon dry yeast
  • – 450 g flour
  • – 3 tablespoons sugar
  • – 0.25 teaspoon salts
  • – 3 tablespoons milk powder
  • – 180 g butter
  • – 3 chicken eggs
  • – 60 ml water
  • For the filling:
  • – 2 tablespoons sugar
  • – 100 g poppy
  • – 150 ml milk
  • – egg white
  • For lubrication:
  • – egg yolk
  • Instructions

    Cook the dough better start with the evening. Knead it, stir it. Leave in a warm place for an hour. Then lay the dough in a packet. Take away in the fridge for 6-24 hours.


    Also from the evening prepare the filling. Mix the poppy, sugar, milk. Leave for 10 minutes and then cook over a low heat for about 15 minutes. Cool and pour egg white into poppy filling, clean well.


    In the morning, forcing the dough out of the fridge, lay it out in a bowl. Leave in a warm place for an hour. The scone dough will suit well.


    Divide it in two. From each slide the layer with a thickness of 1-1.5 cm. Spread the poppy filling on the surface, roll the roll.


    Roll cut into equal parts width 5-7 cm. Put them vertically, lightly flattened, into an oiled mould. Leave in a warm place for half an hour. Then grease with egg yolk. Bake in a preheated to 200 degree oven for minutes 25. Scones cool and you can eat.

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