French classic –  BRIOCHE is nothing else than bread enriched with eggs and butter with a very thin crust and tender crumb.”Light and airy” are the two perfect words to describe it.

RECIPE for 24 small croissants

REMEMBER: PREPARE DOUGH THE NIGHT BEFORE

INGREDIENTS:

15 g fresh yeast(room temperature)or 7 g instant (go fresh!fresh!fresh!)
70 ml lukewarm milk
300-350 g bread flour
2 eggs(room temperature)
3 tbsp sugar
100 g butter,soft
strawberries,cut in quarters
strawberry jam(optional)

ADDITIONALLY:
1 egg, beaten,
almond flakes, handful

1.Crumble yeast into a  bowl add 2 pinches of sugar, lukewarm milk and 2 tbsp flour.Mix until smooth and let it rest for 10-15 minutes.It should be bubbling and foamy after that amount of time.

2.Sift 300g of flour into a large bowl and add yeast mixture ,combine using a wooden spoon.Add lightly beaten eggs and sugar.Mix till the dough comes together.Add a little flour onto a flat surface and knead the dough for around 3 minutes adding just a little flour at a time.The dough should be quite sticky.

3.Place dough back into the bowl and add soft butter.Mix the butter into a dough using your hands until it’s completely incorporated and knead for about 10 minutes.Cover the bowl with a cling film and place in the fridge for around 10 hours or overnight.

4.Next day ( or after 10 hours ) sprinkle a little flour on a flat surface and place dough on top. Cut dough in half.Roll out first half into a circle. Using a sharp knife cut dough into 12 pieces.Add a teaspoon of strawberry jam(optional) and a piece of fresh strawberry to the base of the triangle. Start from the base of the triangle roll each one up and curve into a crescent shape, pinch the ends closed.Place (seam-side down) onto a parchment lined baking sheet.Beat the remaining egg and brush a generous amount over each croissant, sprinkle with almond flakes.
Let it ”grow” for 30 minutes.Do the same with the second half of the dough.

5.Preheat the oven to 180 C/160 fan/Gas 4.Bake for 18 minutes.When they get too ”brown” I cover them with aluminium foil and carry on baking.