Brioche Choco

Brioche Choco. Lightly spoon flour into dry measuring cups; level with a knife. Pinch the dough together where the ends meet.

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Brush the risen brioche with the beaten egg white, and sprinkle with the pearl sugar or coarse white sugar. Turn onto a lightly floured surface. Transfer French toast to a baking sheet.

In the bowl of a mixer fitted with a dough hook attachment, combine the flour, sugar, salt and yeast.

To keep it as fresh as possible, store it in a plastic or storage bag which will keep the moisture in.

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In a large bowl, stir together the flour sugar and salt. Add remaining flour and salt and continue mixing. If your dough is too wet, you can dust with a bit of flour - but not.

Judul: Brioche Choco
Rating: 100% based on 788 ratings. 5 user reviews.
Joshua Moye

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