{"id":5537,"date":"2024-03-05T21:30:23","date_gmt":"2024-03-05T18:30:23","guid":{"rendered":"https:\/\/www.rezepte-beste.top\/?p=5537"},"modified":"2024-03-05T21:30:23","modified_gmt":"2024-03-05T18:30:23","slug":"wie-man-die-fluffigste-brioche-der-welt-macht","status":"publish","type":"post","link":"http:\/\/www.rezepte-beste.top\/?p=5537","title":{"rendered":"Wie man die fluffigste Brioche der Welt macht"},"content":{"rendered":"\n

ZUTATEN
260 ml (1 Tasse) Milch
100 g (1\/2 Tasse) Butter (geschmolzen)
120 g (1\/2 Tasse) Zucker
7g Trockenhefe
1 Ei
600 g (4 3\/4 Tassen) Mehl
Kondensmilch<\/p>\n\n\n\n

METHODE<\/p>\n\n\n\n

    \n
  1. Milch, Butter (geschmolzen), Zucker, Hefe und Ei in eine Sch\u00fcssel geben und verr\u00fchren. Nach und nach das Mehl hinzuf\u00fcgen und mit einem Spatel vermischen. Wenn sich der Teig zu formen beginnt, kneten Sie ihn mit den H\u00e4nden, bis ein glatter Teig entsteht. Mit Frischhaltefolie abdecken und 2 Stunden gehen lassen, bis sich das Volumen verdoppelt hat.<\/li>\n\n\n\n
  2. Nach Ablauf der Zeit den Teig auf die Arbeitsfl\u00e4che geben und in 12 St\u00fccke schneiden.<\/li>\n\n\n\n
  3. Jedes St\u00fcck flach dr\u00fccken, sodass eine Scheibenform entsteht, und in die Backform legen. Mit einem Tuch abdecken und 1 Stunde gehen lassen.<\/li>\n\n\n\n
  4. Wenn das Brot nach 45 Minuten aufgegangen ist, geben Sie es in den Ofen. 45 Minuten bei 180 \u00b0C\/360 \u00b0F backen.<\/li>\n\n\n\n
  5. Das Briochebrot auf den Servierteller geben und mit der Kondensmilch bestreichen.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

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