Delicious for breakfast or for a snack, Cyril Lignac’s delicious ultra soft sugar brioche recipe will delight the whole family.
It’s up to you to make an easy and Frenchy recipe at home !
To make 10 small sugar brioches, you need :
For the brioche dough:
30 g caster sugar
5 g salt
12 g of baker’s yeast
3 medium sized eggs
For the gilding:
1 egg + 1 yolk
1 tablespoon of water
100g granulated sugar
The steps of preparing Cyril Lignac’s sugar brioche
Step 1: in the bowl of your mixer fitted with a hook, mix the flour, sugar, salt, then the yeast on speed 1.
Step 2: add the eggs little by little and mix until you obtain a homogeneous paste. Then knead at speed 2 until the dough comes away from the sides of the bowl.
Step 3: Knead again at speed 1, adding the diced butter, until completely incorporated. Then iron at speed 2 until the dough comes away from the sides of the bowl.
Step 4: set aside for 1 hour at room temperature, then divide the dough into 10 balls. Film them and reserve them for 1 hour in the refrigerator.
Step 5: preheat the oven to 30°C (thermostat 1), then turn it off and wait 5 minutes.
Step 6: then put the brioches on a baking sheet covered with a baking sheet, putting them in the oven for 25 minutes. Take out your buns and raise the oven temperature to 165°C (thermostat 5/6).
Step 6: For the glaze, mix the egg, egg yolk and water in a bowl. Using a brush, brown the buns and sprinkle with large grains of sugar.
Step 7: Bake for 20 minutes.