Name: Brioche with Warm Blackberries on Blackberry Wine Foam Sauce
Total time: 45 min

Make the brioche dough as follows and bake in a hot-air oven at 200 °C for about 15-20 minutes:

Melt the yeast in lukewarm milk. Place all the ingredients except the butter in the bread machine and set to the “yeast dough” setting. As soon as a lump has formed, add the softened butter in flakes. After the timer has expired, wrap the yeast dough in plastic wrap and place it in the refrigerator for one night. A day later, repeatedly place the dough in the bread machine Form, perhaps adding a small amount of flour and repeatedly working through the “yeast dough” stage.

Let the yeast dissolve in lukewarm milk. Knead all ingredients together except butter. Incorporate butter and let dough rise until it has doubled in volume. Knead again and place in the refrigerator, wrapped in plastic wrap, for one night. The following day, knead the dough again, perhaps adding a little flour, and rise again until doubled in volume.

Further preparation:

Shape the finished yeast dough into 6 large and 6 small balls. Place the large balls in the ungreased brioche cups, and place the small balls on top. Next, brush the dough balls with egg milk and place them in a hot-air oven (not heated) at approx. 200 °C for approx. 20 minutes.

If you don’t have brioche cups, you can also use a muffin tray. Then you get twice the number of brioches, which are correspondingly smaller.

Brioche with Warm Blackberries on Blackberry Wine Foam Sauce

Ingredients:

Brioche dough:

For coating:

Ingredients Warm blackberries:

Blackberry wine foam sauce:

Decoration:

Instructions:

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