Leek gratin
- Easy
- 10
- Cheap
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Put the flour in a bowl. Add the sugar and vanilla sugar.
Add the crumbled baker's yeast and the egg.
Add the milk
Add the softened butter. Mix everything with your hand. You will get a sticky dough, this is normal.
Start kneading until the dough is firm and no longer sticky. Knead vigorously for 10 minutes without stopping. If you have a food processor, do not hesitate to use it. Let the appliance mix for 5 minutes at 1st speed, then at 2nd speed.
Roll the dough into a ball.
Cover it. Place it in a warm, airtight place until it doubles in volume. Allow 2 hours.
Flour a work surface and degas your brioche dough by kneading it lightly. Divide it into small pieces of about 50 g each.
Roll each small piece dough into a long sausage about 25 cm long.
Take two branches and braid them.
Form a crown by sticking the ends together. Do the same with the remaining pieces of dough.
Place your crowns on a baking sheet covered with baking paper. Add a raw egg in the center.
Cover with a clean tea towel and let rise for 1 hour in a draft-free place.
Brush the crowns with beaten egg and sugar pearls or vermicelli.
Preheat the oven to 180°c.
Place an egg in the center (to prevent the crown from closing during cooking).
Bake the buns for 20 minutes.
Wait until the buns are cold before adding chocolate eggs to the center.